they only throw out the meat on the books: mark it as unsellable and deduct it as shrink.

in reality it just goes home w/ the business owner and/or his people -- sometimes the same day as it's bought. drop off a couple kilos of unsold doner kabab meat to his mom who is retired, hand some out to uncle, etc.

it's hard to trace, and hard to ID -- just some random meat in an old lady's freezer, and may have already ended up in a stew or something -- and in theory should have been disposed of (in theory) anyway per health code regulations.

pretty common technique in use, like, everywhere.