ISIC Class

Processing and preserving of meat

ISIC Code 1010 — Class

Part of Group 101
Also classified as:
UN ISIC Rev. 4 1010 EU NACE Rev. 2.1 10.11 ≈ EU NACE Rev. 2.1 10.12 ≈ EU NACE Rev. 2.1 10.13 ≈ NA NAICS 2022 311412 ≈ NA NAICS 2022 311611 ≈ NA NAICS 2022 311612 ≈ NA NAICS 2022 311613 ≈ NA NAICS 2022 311615 ≈ NA NAICS 2022 311710 ≈
ISIC ↔ NACE crosswalk → ISIC ↔ NAICS crosswalk →

≈ Partial correspondence — this ISIC code spans multiple NACE classes. In NACE Rev. 2.1 the activity is subdivided at a finer level than in ISIC Rev. 4.

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Classification Equivalents

ISIC 1010 corresponds to NACE 10.11 ≈, NACE 10.12 ≈ and NACE 10.13 ≈ in the European NACE Rev. 2.1 classification. This ISIC class maps to multiple NACE classes because NACE subdivides the activity at a finer level.

About partial correspondence: A “≈” symbol indicates an imperfect mapping. The ISIC and NACE codes do not share identical boundaries — activities covered here may partially overlap with adjacent classes in the other system.

Explanatory Notes

This class includes:

  • operation of slaughterhouses engaged in killing, dressing or packing meat: beef, pork, poultry, lamb, rabbit, mutton, camel, etc.
  • production of fresh, chilled or frozen meat, in carcasses
  • production of fresh, chilled or frozen meat, in cuts
  • production of fresh, chilled or frozen meat, in individual portions
  • production of dried, salted or smoked meat
  • production of meat products:
  • sausages, salami, puddings, "andouillettes", saveloys, bolognas, pâtés, rillettes, boiled ham

This class also includes:

  • slaughtering and processing of whales on land or on specialized vessels
  • production of hides and skins originating from slaughterhouses, including fellmongery
  • rendering of lard and other edible fats of animal origin
  • processing of animal offal
  • production of pulled wool
  • production of feathers and down