This class includes:
——operation of slaughterhouses engaged in killing, dressing or packing meat: beef, pork, poultry, lamb, rabbit, mutton, camel, etc.
——production of fresh, chilled or frozen meat, in carcasses
——production of fresh, chilled or frozen meat, in cuts
——production of fresh, chilled or frozen meat, in individual portions
——production of dried, salted or smoked meat
——production of meat products: sausages, salami, puddings, “andouillettes”, saveloys, bolognas, pâtés, rillettes, boiled ham

This class also includes:
——slaughtering and processing of whales on land or on specialized vessels
——production of hides and skins originating from slaughterhouses, including fellmongery
——rendering of lard and other edible fats of animal origin
——processing of animal offal
——production of pulled wool
——production of feathers and down

This class excludes:
——manufacture of prepared frozen meat and poultry dishes, see 1075
——manufacture of soup containing meat, see 1079
——wholesale trade of meat, see 4630
——packaging of meat, see 8292