What this class covers
ANZSIC class 1113 covers Australian businesses primarily engaged in manufacturing cured, preserved, and prepared meat products through traditional methods like salting, drying, pickling, or smoking. This classification applies to operations that transform raw meats into value-added products with extended shelf life and distinctive flavors. Typical examples include a boutique bacon producer using traditional smoking techniques, a smallgoods manufacturer creating artisanal pâtés and terrines, or a facility producing canned hams and corned beef for retail distribution.
This classification is used across Australian government systems for statistical tracking, business registration, and industry analysis. When applying for an ABN or completing business documentation, manufacturers in this sector would typically select this code to accurately represent their core activities. The classification helps identify businesses that add significant value to meat products through preservation and preparation methods rather than simply processing raw meats.
Primary activities in plain English
Businesses in this class typically engage in one or more of the following activities:
- Producing bacon through curing and smoking processes
- Manufacturing corned meat, including canned varieties
- Creating meat croquettes and similar prepared products
- Producing canned hams and preserved ham products
- Developing specialty meat products and formulations
- Manufacturing pâtés and similar spreads (excluding fish-based varieties)
- Producing poultry-based smallgoods and prepared products
- General smallgoods manufacturing encompassing various cured and prepared meats
Exclusions and nearby codes
This class has specific exclusions that help distinguish it from related food manufacturing activities. Manufacturing fish pâtés falls under Class 1120 (Seafood Processing) rather than this classification. Similarly, businesses primarily engaged in manufacturing croquettes specifically from poultry meat are classified under Class 1112 (Poultry Processing).
Nearby classifications include Class 1111 (Meat Processing) for establishments focused on slaughtering and basic meat processing, and Class 1112 (Poultry Processing) for businesses specializing in poultry meat preparation. Understanding these distinctions is important for accurate business classification, particularly when completing government documentation or applying for industry-specific programs.
Practical guidance
When registering your business or updating details with the Australian Business Register, selecting the correct ANZSIC code ensures accurate classification for statistical and regulatory purposes. For cured meat and smallgoods manufacturers, this typically means using code 1113. The corresponding Business Industry Code (BIC) 11130 is used for workers' compensation insurance classifications through state-based schemes.
This classification may be relevant when applying for certain industry grants or assistance programs targeted at food manufacturing businesses. When completing Business Activity Statements (BAS) and tax returns, maintaining consistent use of this classification helps ensure accurate reporting. Businesses should consult with their accountant or tax professional regarding specific deductions or obligations related to food manufacturing operations.