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