Class Code: 2081
Per NCCI's Scopes Code Description:
Code 2081 covers insureds engaged in the butchering of livestock and the preparation of fresh meat. The class contemplates the handling of livestock including pen maintenance and killing room operations. The dressing, boning and chilling of beef, pork, sheep or calves for sale either in halves, quarters or individual fresh cuts are also contemplated within Code 2081 as well as rendering, washing of casings, salting of hides or cooking of offal. Incidental sausage manufacturing is also contemplated under this class when performed in connection with a butchering establishment that performs no other packing house operations other than those enumerated in the phraseology of Code 2081.
The following clarifies the distinctions between Codes 2081 and 2089 for classification purposes. Although both classifications contemplate butchering or slaughtering and the handling of livestock, the packing house classification, Code 2089, is applied to those insureds whose operations involve meat processing beyond the point of cutting, boning and dressing for distribution to customers such as wholesalers, retailers, restaurants and hotels. In order to qualify for Code 2089, 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. Insureds 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.
Refer to Codes 8021or 8031 for wholesale or retail meat dealers that do not engage in the handling of livestock or the butchering or slaughtering of same. (See state-specific exceptions above.) Refer to Basic Manual Rule 1-D-3 to determine if retail or wholesale meat stores that are operated by an insured classified to Code 2081 qualify to be separately rated as Codes 8021 and/or 8031.
Massachusetts Refer to MA Manual Rule IV-D-4 to determine if retail or wholesale meat stores that are operated by an insured classified to Code 2081 qualify to be separately rated as Codes 8021 and/or 8031.