NACE Class 10.11 - Processing and preserving of meat

Definition

Processing and preserving of meat class

Description

This class includes:

• operation of slaughterhouses engaged in killing, dressing or packing meat: beef, pork, lamb, rabbit, mutton, camel, etc.
• production of fresh, chilled or frozen meat, in carcasses
• production of fresh, chilled or frozen meat, in cuts

This class also includes:

• slaughtering and processing of whales on land or on specialised vessels
• production of hides and skins originating from slaughterhouses, including fellmongery
• rendering of lard and other edible fats of animal origin
• processing of animal offal
• production of pulled wool

This class excludes:

• rendering of edible poultry fats, see 10.12
• packaging of meat, see 82.92

Higher Level

• NACE Group 10.1 - Processing and preserving of meat and production of meat products