Nomenclator CAEN

Meat production and preservation This class includes: - production of fresh meat, chilled or frozen, in the carcass; - production of fresh, chilled or frozen meat, sliced. This class also includes: - the production of hides and skins from slaughterhouses, including the removal of wool from sheep; - obtaining edible fats of animal origin; - processing of organs and entrails resulting from the slaughter of animals; - wool production. This class excludes: - obtaining edible poultry fats, see 1512; - meat packaging, on their own, by wholesalers, see 51.32; - meat packaging, based on tariff or contract, see 74.82