PSIC PSICph
Mf Section C Manufacturing
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Class 1011 - Slaughtering and meat packing

PSIC Class 1011 covers Slaughtering and meat packing. Current child subclasses include Slaughtering and Meat Packing. This four-digit layer is useful when comparing neighboring activities before landing on the...

Level Class
Hierarchy depth 4/5
Children 1
Last verified 2026-08-13
About this level

Practical summary

Class 1011 sits in the PSIC 2019 hierarchy under C Manufacturing > 10 Manufacture of Food Products > 101 Processing and preserving of meat. This class usually fans out into more specific subclasses such as Slaughtering and Meat Packing. It is the level people use when they already know the activity family but still need the exact five-digit match.

Administrative context

Where this code is used

This class is used when a business can already narrow the activity family and only needs to compare the final subclasses such as Slaughtering and Meat Packing. It is the level most often checked before a five-digit decision is finalized.

Selection note

How to choose it

Use this class to choose between its final subclasses such as Slaughtering and Meat Packing. If two options look close, compare the exact activity, the outputs and the way the business actually earns revenue.

Official note

Source-backed description

This class includes: Operation of slaughterhouses engaged in killing, dressing or packing meat of cattle, hogs, sheep, goats, horses, poultry, rabbits, game or other animals including whales processed on land or on vessels specialized for this work Production or by-products such as raw hides and skins Production of pulled wool Production of feathers and down

FAQ

What does PSIC Class 1011 cover?

PSIC Class 1011 is the four-digit layer that sits just above the final subclasses and usually defines the activity family for Slaughtering and meat packing.

How do I compare Class 1011 with the sibling classes?

Read the neighboring classes and compare the exact wording of the child subclasses. Nearby options include 1012 Production, processing and preserving of meat and meat products.

Why does Class 1011 matter for a filing decision?

It is usually the last broad checkpoint before the five-digit subclass choice, so it is the right place to catch near-miss classifications.