Meat processing and preserving

This class includes: - slaughtering of cattle, pigs, sheep, goats, horses, rabbits and other animals in slaughterhouses, processing and preserving of meat - production of fresh, chilled or frozen meat in the form of whole carcasses - production of fresh, chilled or frozen meat in the form of cut carcasses - slaughtering and processing of whales on land or on specialized ships - obtaining hides and skins, including wool, in slaughterhouses - rendering of lard and other edible animal fats - processing of animal entrails - preliminary treatment of wool. Excludes: - rendering of edible poultry fats, see 10.12 - weighting of meat, see 82.92.0