NAICS Code 445240-06 - Meat (Retail)

Marketing Level - NAICS 8-Digit

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NAICS Code 445240-06 Description (8-Digit)

Meat (Retail) refers to the retail sale of fresh, frozen, or cured meats, including beef, pork, lamb, and poultry, to individual consumers for personal consumption. This industry involves the sale of meat products through various channels such as supermarkets, grocery stores, specialty meat shops, and online retailers. Meat (Retail) businesses may also offer value-added services such as meat preparation, packaging, and marination.

Parent Code - Official US Census

Official 6‑digit NAICS codes serve as the parent classification used for government registrations and documentation. The marketing-level 8‑digit codes act as child extensions of these official classifications, providing refined segmentation for more precise targeting and detailed niche insights. Related industries are listed under the parent code, offering a broader context of the industry environment. For further details on the official classification for this industry, please visit the U.S. Census Bureau NAICS Code 445240 page

Tools

Tools commonly used in the Meat (Retail) industry for day-to-day tasks and operations.

  • Meat slicers
  • Meat grinders
  • Vacuum sealers
  • Meat tenderizers
  • Butcher knives
  • Meat hooks
  • Meat thermometers
  • Meat saws
  • Meat cleavers
  • Meat mixers

Industry Examples of Meat (Retail)

Common products and services typical of NAICS Code 445240-06, illustrating the main business activities and contributions to the market.

  • Beef cuts
  • Pork chops
  • Chicken breasts
  • Ground beef
  • Bacon
  • Sausages
  • Lamb chops
  • Turkey breast
  • Ham steaks
  • Meatballs

History

A concise historical narrative of NAICS Code 445240-06 covering global milestones and recent developments within the United States.

  • The "Meat (Retail)" industry has a long and rich history worldwide. The earliest form of meat retailing can be traced back to ancient Rome, where meat was sold in small shops called "macella". In the Middle Ages, meat was sold in open-air markets, and in the 19th century, the first modern butcher shops appeared in Europe and the United States. The industry has seen many notable advancements, such as the introduction of refrigeration in the late 1800s, which allowed for the safe storage and transportation of meat, and the development of vacuum packaging in the mid-20th century, which extended the shelf life of meat products. In recent years, the industry has faced challenges such as increased competition from alternative protein sources and concerns over animal welfare and environmental sustainability. In the United States, the "Meat (Retail)" industry has a more recent history. The first modern supermarkets, which included meat departments, appeared in the 1930s and 1940s. In the 1950s and 1960s, the industry saw significant growth due to the post-World War II economic boom and the rise of suburbanization. In the 1970s and 1980s, the industry faced challenges such as increased competition from discount stores and concerns over food safety. In recent years, the industry has adapted to changing consumer preferences by offering more organic, grass-fed, and locally sourced meat products.