Class Codes & Rates:

Code 2081 covers insureds engaged in the butchering of livestock and the preparation of fresh meat. The class contemplates the handling of livestock including pen maintenance and killing room operations. The dressing, boning and chilling of beef, pork, sheep or calves for sale either in halves, quarters or individual fresh cuts are also contemplated within Code 2081 as well as rendering, washing of casings, salting of hides or cooking of offal. Incidental sausage manufacturing is also contemplated under this class when performed in connection with a butchering establishment that performs no other packing house operations other than those enumerated in the phraseology of Code 2081.