Processing and preserving of meat

**Official Rulings:** - Drying of pig ears - Rendering of edible fat, from slaughterhouse waste

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 of animal offal - production of pulled wool

This class excludes: - rendering of edible poultry fats, see 10.12 - packaging of meat, see 82.92