Shall not be assigned to a risk engaged in operations described by another classification unless the operations subject to Code 2089 are conducted as a separate and distinct business.

Code 2089 applies to employers engaged in the preparation of fresh meat and meat products including the handling and slaughtering of livestock.  This classification contemplates pen maintenance.  The dressing, boning and chilling of beef, pork, sheep and calves and the processing of some cuts into meat products fall under this classification.  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 classification 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.  Some of the prepared meats are packed in cans, bottles or jars, sealed, and cooked in vats.

The following clarifies the distinctions between Code 2081 “Butchering” and Code 2089 for classification purposes.  Although both classifications contemplate butchering or slaughtering and the handling of livestock, the packing house classification, This classification, is applied to those employers whose operations involve meat processing beyond the point of cutting, boning and dressing for distribution to customers such as wholesalers, retailers, restaurants and hotels.  To qualify for this classification, the risk’s principal operations must be that of processing meat.  Processing meat includes but is not limited to processes such as smoking or curing hams, bacon manufacturing, pickling or otherwise preserving beef or pork cuts and, in many cases, the packaging of meat products in the form that they will be subsequently sold to the consumer.  Employers that do not process meat as described above but only engage in sausage manufacturing and butchering operations that involve cutting of steaks, chops, roasts and incidental grinding of meat are assigned to Code 2081.