Class 1010 - Processing and preserving of meat

Hierarchy of Class 1010

• Section CManufacturing
• Division 10Manufacture of food products
• Group 101Processing and preserving of meat
• Class 1010Processing and preserving of meat

List of terms related whith SIC Code 1010

• animal
• dressing
• engaged
• including
• individual
• land
• operation
• packing
• processing
• production
• specialized

What activities does the Class 1010 contain?

This class includes:

~ operation of slaughterhouses engaged in killing, dressing or packing meat: beef, pork, poultry, lamb, rabbit, mutton, camel, etc.

~ production of fresh, chilled or frozen meat, in carcasses

~ production of fresh, chilled or frozen meat, in cuts

~ production of fresh, chilled or frozen meat, in individual portions

~ production of dried, salted or smoked meat

~ production of meat products:

~ sausages, salami, puddings, andouillettes, saveloys, bolognas, pâtés, rillettes, boiled ham

This class also includes:

~ slaughtering and processing of whales on land or on specialized 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

~ production of feathers and down

What activities does not the Class 1010 contain?

This class excludes:

~ manufacture of prepared frozen meat and poultry dishes, see 1075

~ manufacture of soup containing meat, see 1079

~ wholesale trade of meat, see 4630

~ packaging of meat, see 8292