Classification Detail

This subclass includes: - meat, meat offal or blood, of any animal, including land mammals, sea mammals, birds and frogs, but excluding fish, crustaceans, molluscs and other aquatic invertebrates, prepared or preserved other than by freezing, salting, smoking, drying or brining, i.e.: * boiled, fried, grilled, roasted, steamed or otherwise cooked * stuffed * canned * cured * seasoned * ground, corned, minced - the following foods, based on meat, meat offal or blood, unless presented in sausage shape or put up in sausage casings: * pâtés * rillettes * meat paste * galantines This subclass does not include: - any of the above products, when presented in a complete, prepared dish or meal, cf. 21176 - homogenized preparations of meat, meat offal or blood, cf. 23991 - meat and edible offal, salted, dried, smoked or in brine: * of pig, cf. 21171 * of bovines, cf. 22172 * other, cf. 22173 - sausages and similar products of meat, offal or blood, cf. 21174 - pâtés, rillettes, meat paste and galantines, when presented in sausage shape or put up in sausage casings, cf. 21174

This code corresponds to the following:

CPC Version 1.1

CPC Version 2.1

ISIC Rev. 4

To obtain the full list of correspondences please visit this link