SSIC 10103—Preparing, canning and preserving of livestock and livestock products

Where 10103 sits

1. C Manufacturing
2. 10 Manufacture of food products
3. 101 Processing and preserving of meat
4. 1010 Processing and Preserving of Meat
5. 10103 Preparing, canning and preserving of livestock and livestock products

What 10103 includes

• The preparation, canning of processed meat and/or meat by-products: beef, pork, lamb, mutton, etc.
• Rendering, canning, preserving of lard and/or other edible fats of animal origin.
• Livestock offal processing
• Units in this sub-class include the manufacture of:
• Dried, salted or smoked meat: beef, pork, lamb, mutton, etc.
• Meat products like puddings, pâtés, rillettes, boiled ham
• Hides and/or skins originating from slaughterhouses, including fellmongery and pulled wool

What 10103 excludes

• Slaughtering of: - livestock, see 10101 - poultry, see 10101
• Manufacture of: - sausages, see 10102 - prepared frozen meat and poultry dishes, see 10750 - soup containing meat, see 10799
• Wholesale trade of meat, see 46302
• Packaging of meat, see 82920

10103 in other systems