Class · NACE Rev. 2.1
10.11 — Processing and preserving of meat, except of poultry meat
- Previous NACE Rev. 2 code
- 10.11
- Parent
- 10.1 — Processing and preserving of meat and production of meat products
- Source
- Eurostat — NACE Rev. 2.1
- Last verified
- 2026-07-20
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
- 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
Excludes
- rendering of edible poultry fats, see 10.12
- production of dried, salted or smoked meat, and meat products, see 10.13
Rev. 2 mapping
Official correspondence: Eurostat NACE correspondence tables.
| Previous code | Previous label | Mapping | Type |
|---|---|---|---|
| 10.11 | Processing and preserving of meat | NACE Rev. 2 class 10.11 is mapped to NACE Rev. 2.1 class 10.11 | 1:1 |