Processing and preserving of meat

10.11
Processing and preserving of meat
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
Rendering of edible fat, from slaughterhouse waste
This class excludes:
- rendering of edible poultry fats, see 10.12
- packaging of meat, see 82.92