Class · NACE Rev. 2.1
10.11 Processing and preserving of meat, except of poultry meat
active
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
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
Excludes
- rendering of edible poultry fats, see 10.12
- production of dried, salted or smoked meat, and meat products, see 10.13
What changed from NACE Rev. 2
Per the official Eurostat correspondence table (NACE Rev. 2 → NACE Rev. 2.1):
| NACE Rev. 2 origin | Heading (Rev. 2) | 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 |
Related codes
Reference data
| Code | 10.11 |
|---|---|
| Level | Class |
| Parent | 10.1 |
| Classification | NACE Rev. 2.1 |
| Legal basis | Commission Delegated Regulation (EU) 2023/137 |
| Source | Eurostat (ShowVoc dissemination platform) |
| Data checked | 2026-07-20 |