10.1 Processing and preserving of meat

Subcategories of 10.1 Processing and preserving of meat

• 10.11Processing 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 excludes: - rendering of edible poultry fats, see 10.12 - packaging of meat, see 82.92

• 10.12Processing and preserving of meat

  This class includes: - operation of slaughterhouses engaged in killing, dressing or packing poultry - production of fresh, chilled or frozen meat in individual portions - rendering of edible poultry fats This class excludes: - packaging of meat, see 82.92

• 10.13Processing and preserving of meat

  This class includes: - production of dried, salted or smoked meat - production of meat products: • sausages, salami, puddings, "andouillettes", saveloys, bolognas, pâtés, rillettes, boiled ham This class excludes: - manufacture of prepared frozen meat and poultry dishes, see 10.85 - manufacture of soup containing meat, see 10.89 - wholesale trade of meat, see 46.32 - packaging of meat, see 82.92

Other NACE Rev 2 codes under 10.1 Processing and preserving of meat

• 10.2Processing and preserving of fish, crustaceans and molluscs
• 10.3Processing and preserving of fruit and vegetables
• 10.4Manufacture of vegetable and animal oils and fats
• 10.5Manufacture of dairy products
• 10.6Manufacture of grain mill products, starches and starch products
• 10.7Manufacture of other food products
• 10.8Manufacture of prepared animal feeds
• 10.9Manufacture of prepared animal feeds

Frequently asked questions

What is NACE Rev 2 10.1?

NACE Rev 2 10.1 is "Processing and preserving of meat". The code covers establishments that slaughter, cut, debone, cure, smoke, freeze or otherwise prepare meat for consumption, including the production of fresh, frozen and processed meat products. It also includes packaging, salting, making meat extracts and ready-to-eat meat products.

What does NACE Rev 2 10.1 include?

10.1 Processing and preserving of meat contains 3 direct subcategories: 10.11 Processing and preserving of meat; 10.12 Processing and preserving of meat; 10.13 Processing and preserving of meat.

How does NACE Rev 2 10.1 map to other classification systems?

10.1 Processing and preserving of meat has equivalents in ATECO 2007 (10.1); CAEM Rev 2 (Moldova) (10.1); CAEN Rev 2 (10.1); CAE Rev 3 (10.1). These crosswalks let you translate this code between NACE Rev 2 and 42 other classification systems.

What is the parent category of 10.1?

10.1 Processing and preserving of meat sits under 10.1 Processing and preserving of meat in the NACE Rev 2 hierarchy.