Classification Detail

This class includes operation of slaughterhouses killing, dressing or packing meat of cattle, hogs, sheep, goats, horses, poultry, rabbits, game or other animals including whales processed on land or on vessels specialized for this work. Production of fresh, chilled or frozen meat or poultry. Preservation and preparation of meat and meat products by such processes as drying, smoking, salting, immersing in brine or canning. Sausage production is included. Rendering and refining of lard and other edible animal fats. Production of flours and meals of meat or meat offal. Slaughtering includes the production of by-products such as raw hides and skins, pulled wool, feathers or down, teeth or bones. Exclusion: Manufacture of soup containing meat is classified in class 1549 (Manufacture of other food products n.e.c.).