Production of meat and poultry meat products
What this code covers
Use this class for production of meat and poultry meat products when the main activity includes Production of preserved meat (e.g. by cooking, drying, salting or smoking) and Production of meat products:. Check exclusions and nearby codes before applying it to a mixed activity.
Official NACE Rev. 2.1 labels and explanatory notes are imported from the source dataset. Plain-language explanations are shown separately so readers can compare interpretation with the source text.
No child codes; this is a class-level code.
- production of preserved meat (e.g. by cooking, drying, salting or smoking)
- production of meat products:
- sausages, salami, puddings, andouillettes, saveloys, bolognas, pâtés, rillettes, boiled ham
- manufacture of prepared meat and poultry dishes, see 10.85
- manufacture of soup containing meat, see 10.89
- wholesale of meat, see 46.32
- Compare with 10.85, 10.89, 46.32 when the main activity overlaps another code.
- Check national equivalent caveats before using this code for local registration or filing workflows.
- If the main revenue activity appears in an exclusion, compare the alternative code before deciding.
Use this guide as classification support, not legal, tax, filing, or regulatory advice.
- - production of preserved meat (e.g. by cooking, drying, salting or smoking)
- - production of meat products:
- - sausages, salami, puddings, andouillettes, saveloys, bolognas, pâtés, rillettes, boiled ham
- - manufacture of prepared meat and poultry dishes, see 10.85
- - manufacture of soup containing meat, see 10.89
- - wholesale of meat, see 46.32
- - Production of preserved meat (e.g. by cooking, drying, salting or smoking)
- - Production of meat products:
- - Sausages, salami, puddings, andouillettes, saveloys, bolognas, pâtés, rillettes, boiled ham
- - Manufacture of prepared meat and poultry dishes
- - Manufacture of soup containing meat
- - Wholesale of meat
What is NACE 10.13 used for?
Use NACE 10.13 for production of meat and poultry meat products when the main activity matches this scope: Use this class for production of meat and poultry meat products when the main activity includes Production of preserved meat (e.g. by cooking, drying, salting or smoking) and Production of meat products:. Check exclusions and nearby codes before applying it to a mixed activity.
What are typical examples for 10.13?
Typical examples include Production of preserved meat (e.g. by cooking, drying, salting or smoking), Production of meat products:, and Sausages, salami, puddings, andouillettes, saveloys, bolognas, pâtés, rillettes, boiled ham.
When might 10.13 not be the right code?
Review another code when the activity is closer to manufacture of prepared meat and poultry dishes, see 10.85 and manufacture of soup containing meat, see 10.89.
Which codes should I compare before choosing 10.13?
Compare 10.13 with 10.85 Manufacture of prepared meals and dishes, 10.89 Manufacture of other food products n.e.c., and 46.32 Wholesale of meat, meat products, fish and fish products when the activity description is ambiguous.
Use this class for manufacture of prepared meals and dishes when the main activity includes Manufacture of meat or poultry dishes and Manufacture of fish dishes, including fish and chips. Check exclusions and nearby codes before applying it to a mixed activity.
Use this class for manufacture of other food products n.e.c. when the main activity includes Manufacture of soups and broths and Manufacture of perishable prepared foods. Check exclusions and nearby codes before applying it to a mixed activity.
Use this class for wholesale of meat, meat products, fish and fish products when the main activity includes Wholesale of meat and meat products and Wholesale of poultry and game. Check exclusions and nearby codes before applying it to a mixed activity.
Use this class for processing and preserving of meat, except of poultry meat when the main activity includes Operation of slaughterhouses engaged in killing, dressing or packing meat: beef, pork, lamb, rabbit, mutton, camel, etc. and Production of fresh, chilled or frozen meat, in carcasses. Check exclusions and nearby codes before applying it to a mixed activity.
Use this class for processing and preserving of poultry meat when the main activity includes Operation of slaughterhouses engaged in killing, dressing or packing poultry and Production of fresh, chilled or frozen meat in individual portions. Check exclusions and nearby codes before applying it to a mixed activity.
Use this group for the broader activity area of processing and preserving of meat and production of meat products, including Processing and preserving of meat, except of poultry meat, Processing and preserving of poultry meat, and Production of meat and poultry meat products. Open the child codes when a more specific code is needed.
Rev. 2 code 10.13 maps to the same Rev. 2.1 class 10.13 Production of meat and poultry meat products.
Official close match imported from NACE Rev. 2.1.
Low operational impact is expected, but systems should still store the target Rev. 2.1 version explicitly.
Confirm the target version field and update references where Rev. 2.1 is required.