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Statisticka klasifikacia ekonomickych cinnosti SK NACE Rev. 2 - Slovakia

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

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Where 10.11 sits in the SK NACE hierarchy

  1. >C Manufacturing
  2. >10 Manufacture of food products
  3. >>10.1 Processing and preserving of meat
  4. >>>10.11 Processing and preserving of meat
  5. >>>10.11 Processing and preserving of meat

10.11 in other classification systems

Equivalent and related codes across 1 other system. Click any code to see its full definition, hierarchy, and crosswalks.

Other SK NACE codes under 10.11 Processing and preserving of meat

Frequently asked questions

What is SK NACE 10.11?
SK NACE 10.11 is "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 excludes: - rendering of edible poultry fats, see 10.12 - packaging of meat, see 82.92
How does SK NACE 10.11 map to other classification systems?
10.11 Processing and preserving of meat has equivalents in NACE Rev 2 (10.11). These crosswalks let you translate this code between SK NACE and 1 other classification system.
What is the parent category of 10.11?
10.11 Processing and preserving of meat sits under 10.11 Processing and preserving of meat in the SK NACE hierarchy.

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Source: Statistical Office of the Slovak Republic (SO SR)Version: Rev 2