In force

10.11 – Processing and preserving of meat, except of poultry meat

Mėsos, išskyrus paukštieną, perdirbimas ir konservavimas

Description

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

EVRK 2.1 red.10.11Mėsos, išskyrus paukštieną, perdirbimas ir konservavimasIn force
EVRK 2.1 red.10.11.00Mėsos (išskyrus paukštieną) perdirbimas ir konservavimasIn force
PKD 202510.11Przetwarzanie i konserwowanie mięsa, z wyłączeniem mięsa z drobiuIn force
PKD 202510.11.ZPrzetwarzanie i konserwowanie mięsa, z wyłączeniem mięsa z drobiuIn force

See how 10.11 maps to other classification systems side by side — names, scope and differences.

NACE Rev. 2.110.11Processing and preserving of meat, except of poultry meat

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