111 Meat and Meat Product Manufacturing
This group contains the following ANZSIC classes:
1111 Meat Processing
This class consists of units mainly engaged in slaughtering animals (except poultry), boning, freezing, preserving or packing meat (except poultry) or canning meat (except poultry, seafood, bacon, ham and corned meat). Units mainly engaged in manufacturing meat from abattoir by-products (except from products of poultry slaughtering) and rendering lard or tallow are also included.
Primary activities
- Abattoir operation (except poultry)
- Animal meat packing and freezing
- Animal oil or fat, unrefined, manufacturing
- Lard or tallow rendering
- Meat extract or essence manufacturing
- Meat manufacturing (except bacon, ham and poultry)
- Meat or bone meal manufacturing (except fish or poultry meal)
- Meat packing (except poultry)
- Meat, canned, manufacturing (except poultry, bacon, ham and corned meat)
- Meat, dehydrated, manufacturing (except poultry)
- Meat, frozen, manufacturing (except poultry)
Exclusions/References
Units mainly engaged in
- slaughtering, dressing, processing and packing poultry are included in Class 1112 Poultry Processing;
- manufacturing or canning cured meats are included in Class 1113 Cured Meat and Smallgoods Manufacturing; and
- manufacturing refined animal oils or fats are included in Class 1150 Oil and Fat Manufacturing.
1112 Poultry Processing
This class consists of units mainly engaged in slaughtering and dressing birds (including poultry and game birds) and/or preparing and processing, boning, chilling, freezing or packaging (including canning) the whole or selected parts of bird carcasses.
Primary activities
- Game bird (e.g. pheasant, quail) slaughtering
- Frozen poultry manufacturing
- Poultry abattoir operation
- Poultry croquette manufacturing
- Poultry meat or bone meal manufacturing
- Poultry meat packing
- Poultry meat processing (including canning)
Exclusions/References
Units mainly engaged in manufacturing poultry-based smallgoods are included in Class 1113 Cured Meat and Smallgoods Manufacturing.
1113 Cured Meat and Smallgoods Manufacturing
This class consists of units mainly engaged in manufacturing cured and preserved meats, such as bacon or ham, and in manufacturing smallgoods or prepared meat products not elsewhere classified. Units cure the meat by salting, drying, pickling or smoking.
Primary activities
- Bacon manufacturing
- Corned meat manufacturing (including canned)
- Croquette manufacturing n.e.c.
- Ham, canned, manufacturing
- Meat speciality manufacturing
- Pate manufacturing (except fish)
- Poultry smallgoods manufacturing
- Smallgoods manufacturing
Exclusions/References
Units mainly engaged in
- manufacturing fish pates are included in Class 1120 Seafood Processing; and
- manufacturing croquettes from poultry meat are included in Class 1112 Poultry Processing.