This Sub-class includes the operation of slaughterhouses engaged in killing, dressing or packing meat: beef, pork, lamb, mutton, poultry, etc. Units in this Sub-class are primarily engaged in the production of fresh, chilled and/or frozen meat in carcasses, cuts or in individual portions.
•manufacture of: - prepared frozen meat and poultry dishes, see 10750 - soup containing meat, see 10799 •wholesale trade of meat, see 46302 •packaging of meat, see 82920