1010 Processing and preserving of meat

Subcategories of 1010 Processing and preserving of meat

• 10101Mutton-slaughtering, preparation
• 10102Beef-slaughtering, preparation
• 10103Pork-slaughtering, preparation
• 10104Poultry and other slaughtering, preparation
• 10105Preservation, Processing and canning of meat
• 10106Production of hides and skins originating from slaughterhouses
• 10107Rendering of lard and other edible fats of animal origin
• 10108Production and processing of animal offal
• 10109Production, processing and preserving of other meat and meat products n.e.c.

Frequently asked questions

What is NIC 2008 1010?

NIC 2008 1010 is "Processing and preserving of meat". This class includes non edible by products 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 38 Group Class Sub- class Description

What does NIC 2008 1010 include?

1010 Processing and preserving of meat contains 9 direct subcategories: 10101 Mutton-slaughtering, preparation; 10102 Beef-slaughtering, preparation; 10103 Pork-slaughtering, preparation; 10104 Poultry and other slaughtering, preparation; 10105 Preservation, Processing and canning of meat; 10106 Production of hides and skins originating from slaughterhouses; and more.

What is the parent category of 1010?

1010 Processing and preserving of meat sits under 1010 Processing and preserving of meat in the NIC 2008 hierarchy.