Preparing, canning and preserving of livestock and livestock products (including lard and other edible animal fats)

This Sub-class includes: •the preparation of processed meat and/or meat by-products: beef, pork, lamb, mutton, etc. •rendering of lard and/or other edible fats of animal origin. Units in this Sub-class are primarily engaged in the production of: •dried, salted or smoked meat: beef, pork, lamb, mutton, etc. •meat products like puddings, pâtés, rillettes, boiled ham •hides and/or skins originating from slaughterhouses, including fellmongery and pulled wool

•manufacture of: - sausages, see 10102 - prepared frozen meat and poultry dishes, see 10750 - soup containing meat, see 10799 •slaughtering of: - livestock, see 10101 - slaughtering of poultry, see 10101 •wholesale trade of meat, see 46302 •packaging of meat, see 82920