Classe · NACE Rev. 2.1 / TEÁOR'25
10.11 Processamento e conservação de carne, exceto carne de aves
Processing and preserving of meat, except of poultry meat
As notas explicativas oficiais são apresentadas em inglês.
Esta classe compreende
- 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
Esta classe compreende também
- 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