BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH

Description

Class A22 covers mechanical and industrial processes for the slaughter, dressing, and butchering of meat animals, including equipment for cutting, deboning, and portioning carcasses. It encompasses treatment methods for meat preservation and processing, such as chilling, freezing, and curing, as well as specialized machinery for processing poultry and fish from live animal to finished product. The class includes apparatus for removing offal, cleaning, and preparing meat for further culinary or industrial use, but excludes food preparation for immediate consumption (covered under A47) and general food preservation techniques not specific to meat processing.

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