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NACE Rev. 2 10.11: Processing and preserving of meat

Becomes 10.11 in NACE Rev. 2.1. ISIC Rev. 4: 1010.

NACE Rev. 2 class 10.11 is "Processing and preserving of meat". In NACE Rev. 2.1 the same activity is class 10.11, "Processing and preserving of meat, except of poultry meat".

Where the activity goes in NACE Rev. 2.1

NACE Rev. 2.1Label
10.11Processing and preserving of meat, except of poultry meat

What the class includes (Rev. 2)

This class 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

What it excludes

This class excludes: - rendering of edible poultry fats, see 10.12 - packaging of meat, see 82.92

The label in 24 languages

Use it

Convert a list of codes from NACE Rev. 2 to Rev. 2.1 in your browser, or search all codes.

Official classification texts from EU Vocabularies (Publications Office of the European Union, CC BY 4.0), read on 2026-10-05. Correspondence tables link classes that cover the same activities; one old class can be split across several new ones, so check the notes before you convert a dataset. Information only.