Processing and preserving of meat, except of poultry 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 (e.g. by fellmongery and salting) - rendering and refining of lard and other edible animal fats - processing of animal offal - production of pulled wool

This class excludes: - rendering of edible poultry fats, see 10.12 - production of dried, salted or smoked meat, and meat products, see 10.13