PROCESSING AND PRESERVING OF MEAT

This sub-class includes the operation of slaughterhouses engaged in killing, dressing or packing meat: beef, pork, lamb, mutton, poultry, etc. Units in this sub-class are primarily engaged in the production of fresh, chilled and/or frozen meat in carcasses, cuts or in individual portions.

This sub-class includes the manufacture of sausages and/or salami.

This sub-class includes: - the preparation, canning of processed meat and/or meat by-products: beef, pork, lamb, mutton, etc. - rendering, canning, preserving of lard and/or other edible fats of animal origin. - livestock offal processing Units in this sub-class include the manufacture of: - dried, salted or smoked meat: beef, pork, lamb, mutton, etc. - meat products like puddings, pâtés, rillettes, boiled ham - hides and/or skins originating from slaughterhouses, including fellmongery and pulled wool

This sub-class includes the preparation of processed poultry and/or poultry by-products. Units in this sub-class include the manufacture of: - dried, salted or smoked poultry - poultry skins originating from slaughterhouses, including feathers and/or down - poultry offal processing

This sub-class includes processing and preserving of meat not elsewhere classified. Examples: - satay manufacturing