TSIC Group
101
Processing and preserving of meat
Definition
Processing and preserving of meat includes activities related to the preparation and preservation of meat from bovine animals, sheep, goats, and pigs. This encompasses methods such as curing, smoking, and canning, aimed at extending the shelf life and ensuring the safety of meat products for consumption.
Companies registered since 2022
Browse allNew DBD registrations under this code since 2022, summed across every 5-digit activity beneath it. Not the full historical register.
418
Registered
since 2022
389
Still active
29
Dissolved
New registrations per year, all sub-codes combined
2022peak 112 in 20232026
Source: DBD new-registration records, 2022 to present.
Classes under 101
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