Whether meat scraps can be included in a home composting system depends entirely on the method used, but the straightforward answer for a typical backyard pile is generally no. Composting is the natural process where microorganisms, fungi, and other invertebrates convert organic waste into a nutrient-rich soil amendment. While meat is organic material and contains valuable nitrogen and phosphorus, its composition poses significant challenges to the standard aerobic process used by most home gardeners. These issues relate primarily to attracting pests, generating unpleasant odors, and the potential for pathogen survival.
The Hazards of Meat in Traditional Compost
Standard, low-temperature backyard compost piles are not equipped to safely or efficiently break down animal proteins and fats. The most immediate concern is the attraction of unwanted wildlife and vermin, such as rodents, raccoons, and flies, which can disrupt the entire composting process. The odor produced by decomposing meat serves as a strong lure.
Meat is rich in protein and fat, which decompose anaerobically—without oxygen—when buried deep within a cool, passive pile. This process results in strong, putrid odors, caused by different microbial species than those desired in aerobic composting. The presence of these materials encourages a messy, slimy breakdown rather than the desirable crumbly, earthy finished product.
A health concern arises from the potential survival of harmful bacteria, like Salmonella and E. coli, which may be present in raw meat scraps. Traditional home compost heaps rarely achieve the sustained high temperatures required to eliminate these pathogens reliably. If the finished compost is used in a vegetable garden, these surviving pathogens could pose a risk to human health through contamination of edible crops.
The physical composition of meat and bones contributes to slow decomposition. Animal fats are particularly slow to break down and can coat other organic materials, insulating them and inhibiting microbial activity. Dense items like beef or pork bones may take years to fully disintegrate in a cold pile, essentially becoming inert pieces of waste within the finished compost.
Specialized Systems for Processing Animal Protein
Specialized methods offer a safe and effective solution for diverting all food waste, including meat, from landfills. High-heat or “hot” composting utilizes the intense heat generated by a large, well-managed pile to accelerate the breakdown of animal products. This method requires maintaining the core of the pile at a minimum temperature of \(131^{\circ}F\) (\(55^{\circ}C\)) for at least three consecutive days.
This sustained thermophilic temperature is sufficient to destroy most common pathogens, including those associated with meat and dairy. To ensure all material is treated, the pile must be turned frequently, typically five times or more during the active composting phase, moving the cooler outer layers into the hot center. Achieving this consistently requires a large volume of material and careful management of the carbon-to-nitrogen ratio.
A different approach is the Bokashi system, an anaerobic, two-stage process that ferments food scraps, including meat, in an airtight container. This method uses a specialized inoculant, often bran treated with effective microorganisms, to “pickle” the waste. The fermentation process creates an acidic environment that neutralizes odors and significantly reduces harmful bacteria.
After a two-week fermentation period, the pre-composted material is rendered safe and unattractive to pests. This fermented waste can be safely buried directly in the garden soil or incorporated into a traditional compost pile to complete decomposition. Other sealed digesters or tumblers are also available, often featuring insulation or mechanical turning mechanisms.
Alternatives for Managing Meat Waste
For home gardeners without the necessary equipment for hot composting or Bokashi, several practical alternatives exist for managing meat scraps. A common option is utilizing municipal food scrap collection programs where they are available. These industrial facilities are designed to handle all types of food waste, including meat and bones.
The commercial process often involves large-scale, controlled composting or anaerobic digestion, which safely breaks down the material. This industrial management ensures the destruction of pathogens and prevents pest issues. Checking local guidelines will confirm whether meat and dairy are accepted in a community’s curbside green waste bin.
Another simple, non-composting technique is deep burial, which involves digging a trench or hole at least 12 inches deep away from vegetables or sensitive roots. Small quantities of meat scraps can be placed in this hole and immediately covered with the excavated soil. The depth helps contain odors, deters scavengers, and allows the material to decompose slowly into the soil.
If these options are not feasible, the simplest method for small amounts of meat waste is disposal in a securely sealed trash container. While this does not divert the waste from a landfill, it is the most reliable way to prevent the public health and nuisance risks associated with traditional backyard composting.