CAEN Code 1011: 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 also includes:

• slaughtering and processing of whales on land or on specialised vessels
• production of hides and skins originating from slaughterhouses, including fellmongery
• rendering of lard and other edible fats of animal origin
• Processing animal offal
• production of pulled wool

This class excludes:

• rendering of edible poultry fats, see CAEN 1012
• packaging of meat, see CAEN 8292

Also used for in caselaw:

• Drying of pig ears
• Rendering of edible fat, from slaughterhouse waste