What this class covers
ANZSIC class 1111 encompasses businesses primarily engaged in the slaughtering and processing of meat from animals other than poultry. This classification applies to operations that transform livestock into meat products through various methods including slaughtering, boning, freezing, preserving, and packing. The scope extends to secondary processing activities such as rendering animal fats into lard or tallow, manufacturing meat extracts, and producing meat or bone meal from abattoir by-products.
Typical businesses in this category include red meat abattoirs, frozen meat packing facilities, animal fat rendering plants, and operations producing canned meat (excluding poultry, bacon, ham and corned meat). This classification is used by Australian government agencies for statistical reporting, business registration, and industry analysis. For example, a cattle slaughterhouse in regional Queensland, a lamb processing facility in Victoria, or a meat freezing operation in New South Wales would typically fall under this classification.
Primary activities in plain English
Businesses in this class typically engage in:
- Operating abattoirs for slaughtering animals (excluding poultry)
- Packing and freezing animal meat products
- Manufacturing unrefined animal oils and fats through rendering
- Producing meat extracts or essences
- Manufacturing various meat products (excluding bacon, ham and poultry)
- Producing meat or bone meal from animal by-products
- Manufacturing canned meat (excluding poultry, bacon, ham and corned meat)
- Producing dehydrated meat products
- Manufacturing frozen meat products
Exclusions and nearby codes
This class specifically excludes several related activities that fall under separate ANZSIC classifications:
Poultry processing activities including slaughtering, dressing, processing and packing poultry are classified under ANZSIC 1112: Poultry Processing. This separation reflects the distinct nature of poultry operations from red meat processing.
The manufacturing or canning of cured meats such as bacon, ham and corned meat falls under ANZSIC 1113: Cured Meat and Smallgoods Manufacturing. This distinction separates primary meat processing from value-added curing operations.
Manufacturing refined animal oils or fats is excluded from this class and classified under ANZSIC 1150: Oil and Fat Manufacturing, which covers more advanced refining processes beyond basic rendering.
Practical guidance
When registering your business with the Australian Business Register (ABR), you'll need to select the appropriate ANZSIC code that matches your primary activity. For meat processing operations, this typically means ANZSIC 1111 if your main business involves slaughtering and primary processing of red meat animals.
The Australian Taxation Office uses ANZSIC classifications for industry benchmarking and compliance purposes. Your Business Industry Code (BIC) for Single Touch Payroll reporting will generally align with your ANZSIC classification. For workers' compensation insurance, each Australian state has specific classification systems that may reference ANZSIC codes for premium calculations.
When applying for industry grants or government assistance programs, your ANZSIC classification helps determine eligibility. Various government agencies use these codes for statistical reporting and industry analysis, so accurate classification ensures proper representation of your business in official data.