Processing and preserving of meat, except of poultry 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 (e.g. by fellmongery and salting)
• rendering and refining of lard and other edible animal fats
• processing of animal offal
• production of pulled wool

This class excludes:

• rendering of edible poultry fats, see 10.12
• production of dried, salted or smoked meat, and meat products, see 10.13