Class Codes & Rates:

This classification covers insureds engaged in the preparation of fresh meat and meat products including the handling and slaughtering of livestock. Its scope contemplates pen maintenance and killing room operations. The dressing, boning and chilling of beef, pork, sheep and calves and the processing of some cuts into meat products fall under Code 2089. Some of these processed products are cured hams, smoked tongues and bacon (including bacon slicing), pickled or preserved beef and pork cuts, frankfurters, bologna, etc. Additional operations covered under this class are rendering, lard refining, butter substitutes manufacturing, washing of casings, sausage manufacturing, salting of hides, cooking of offal, processing of the viscera and fertilizer manufacturing.