Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 364.79 Billion |
| Market Size (2030) | USD 425.36 Billion |
| Growth Rate (2025 - 2030) | 3.12% CAGR |
| Market Concentration | Medium |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
|
Asia-Pacific Red Meat Market Analysis by Mordor Intelligence
The Asia-Pacific red meat market size is valued at USD 364.79 billion in 2025 and is forecast to reach USD 425.36 billion by 2030, reflecting a 3.12% CAGR during 2025-2030. This market is witnessing significant transformations driven by evolving consumer preferences, technological advancements, and infrastructural developments. While the overall growth rate appears moderate, deeper analysis reveals substantial changes in market dynamics. The expansion of cold-chain infrastructure is enhancing the efficiency of supply chains, ensuring better preservation and distribution of red meat products. Premium protein formats are gaining traction as consumers increasingly seek high-quality and nutritious options. Additionally, the rapid penetration of online grocery platforms in major metropolitan areas is reshaping purchasing behaviors, making red meat more accessible to a broader audience. The growth in consumption is underpinned by rising disposable incomes, the expansion of the urban middle class, and significant upgrades in infrastructure that reduce post-harvest losses. These factors are enabling a more consistent and reliable supply of red meat across the region. Competitive strategies in the market are evolving, with companies focusing on vertical integration to streamline operations and improve efficiency. Data-enabled traceability is becoming a critical component, addressing consumer concerns about food safety and quality.
Key Report Takeaways
- By product type, pork led with 46.37% revenue share in 2024 while mutton is projected to expand at a 3.94% CAGR through 2030, the fastest within the category.
- By form, frozen meat accounted for 42.56% of the Asia-Pacific red meat market share in 2024, whereas processed formats are advancing at a 4.11% CAGR to 2030.
- By category, traditional meat retained 91.45% share in 2024 and organic meat is growing at a 3.89% CAGR to 2030.
- By distribution channel, on-trade outlets captured 58.41% of 2024 revenue, but off-trade sales, including e-commerce, are expanding at 3.91% CAGR through 2030.
- By geography, China commanded 35.48% of 2024 sales; Indonesia is the fastest-growing country market, advancing at a 3.77% CAGR to 2030.
Asia-Pacific Red Meat Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Increasing demand for protein-rich diets | +0.8% | Global, with strongest impact in China, Indonesia, Vietnam | Medium term (2-4 years) |
| Influence of Western food habits and global cuisines | +0.6% | Urban centers across China, Japan, South Korea, Singapore | Long term (≥ 4 years) |
| Rising demand for processed and convenience red meat products | +0.7% | Asia-Pacific core metropolitan areas, spill-over to secondary cities | Short term (≤ 2 years) |
| Advancements in cold chain and meat processing infrastructure | +0.9% | China, Indonesia, Thailand, Vietnam with expansion to rest of Asia-Pacific | Medium term (2-4 years) |
| Government initiatives supporting livestock and meat industries | +0.5% | Thailand, Indonesia, China, with selective support in Australia | Long term (≥ 4 years) |
| Surging export opportunities through global trade agreements | +0.4% | Australia, Thailand, Indonesia, with benefits extending to regional suppliers | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Understand The Key Trends Shaping This Market
Download PDF
Increasing demand for protein-rich diets
Increasing demand for protein-rich diets is a key driver of the Asia-Pacific red meat market. Consumers across the region are becoming more health-conscious and recognizing the essential role of proteins in muscle development, weight management, and overall wellness. The World Health Organization (WHO) actively emphasizes red meat's critical role in addressing iron deficiency anemia, particularly in developing regions across the asia-pacific region, where micronutrient deficiencies remain widespread. Rising incomes, urbanization, and changing lifestyles are fueling the demand for protein-rich food options, including red meat, to meet nutritional and dietary goals. According to a UN-Habitat report, Asia houses 54% of the global urban population, equating to over 2.2 billion people. Projections suggest that by 2050, Asia's urban population will surge by an additional 1.2 billion, a 50% increase [1] Source: UN-Habitat, "Asia and the Pacific Region", www.unhabitat.org. The region is experiencing a growing fitness culture and greater awareness of balanced diets, which encourages consumption of high-quality animal proteins. Furthermore, government initiatives and nutrition education programs promote protein intake as a means to combat malnutrition and lifestyle diseases. This expanding demand not only supports the growth of the red meat sector but also fosters innovation in premium and fortified protein products to cater to diverse consumer needs.
Influence of Western food habits and global cuisines
The influence of Western food habits and global cuisines is a significant driver of the Asia-Pacific red meat market. Rapid urbanization, rising disposable incomes, and globalization have led to a growing adoption of Western dietary patterns, particularly among the urban middle class in the region. This shift includes an increased preference for protein-rich diets that emphasize red meat such as beef, pork, and lamb, driven by exposure to international foodservice chains, media, and global culinary trends. Western-style dishes like steaks, burgers, and roasts are becoming increasingly popular, aligning with consumers' desire for convenient, flavorful, and nutrient-dense meals. Additionally, the expansion of modern retail infrastructure, including supermarkets, hypermarkets, and online platforms, has improved accessibility to red meat products. Overall, the convergence towards Western and global food habits, combined with rising health and fitness awareness, continues to stimulate demand for red meat in Asia-Pacific markets.
Rising demand for processed and convenience red meat products
The rising demand for processed and convenience red meat products is a key driver of the Asia-Pacific red meat market. With busy urban lifestyles and increasing consumer preference for ready-to-eat and ready-to-cook meals, processed red meat products such as marinated cuts, pre-seasoned, vacuum-packed, and frozen options are gaining significant popularity. These products offer enhanced convenience by reducing preparation time and effort, fitting well with the fast-paced life of urban consumers. Innovations in packaging and preservation increase shelf life and minimize food waste, while health-conscious consumers are driving demand for fortified, low-sodium, and leaner processed meat variants. Additionally, the expansion of cold chain infrastructure and the rise of e-commerce platforms with home delivery services have made processed red meat products more accessible. This trend is stimulating market growth in both household consumption and the foodservice sector across Asia-Pacific.
Advancements in cold chain and meat processing infrastructure
Advancements in cold chain and meat processing infrastructure are major market drivers for the Asia-Pacific red meat market. The region has witnessed significant growth in cold chain facilities, especially in key countries like China, India, and Indonesia, improving the preservation, quality, and safety of fresh and frozen red meat products. Enhanced cold storage, refrigerated transportation, and freezing technologies have extended shelf life and reduced spoilage, thereby increasing consumer confidence and accessibility to premium meat products. Additionally, the expansion of e-commerce and digital retail platforms leverages these cold chain improvements to offer convenient home delivery of red meat. Investments in modernized processing facilities alongside cold chain development have facilitated efficient supply chains, supporting the rising demand for processed and frozen meat. Despite some regional infrastructure challenges, these advancements collectively contribute to sustained market growth by enabling the year-round availability and distribution of high-quality red meat across Asia-Pacific.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Health concerns related to excessive red meat consumption | -0.4% | Urban centers across developed Asia-Pacific markets, particularly Japan, South Korea, Singapore | Medium term (2-4 years) |
| Competition from alternative proteins and plant-based meats | -0.3% | Singapore, South Korea, urban China, with expansion to other metropolitan areas | Long term (≥ 4 years) |
| Price volatility and raw material cost fluctuations | -0.2% | Urban Centers in Japan, South Korea, Singapore | Medium term (2-4 years) |
| Outbreaks of animal diseases limiting growth | -0.1% | China, India, South Korea | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Health concerns related to excessive red meat consumption
Health concerns related to excessive red meat consumption are recognized as a significant market restraint in the Asia-Pacific region. Numerous studies have established a strong link between high intake of red and processed meats and increased risks of several health issues, including heart disease, various cancers (especially colorectal and breast cancers), type 2 diabetes, and premature death. The World Health Organization's International Agency for Research on Cancer (IARC) has classified processed meats as Group 1 carcinogens, indicating sufficient evidence that these products cause cancer in humans [2]Source: World Health Organization, "Cancer: Carcinogenicity of the consumption of red meat and processed meat", www.who.int. This classification places processed meats in the same category as tobacco and asbestos in terms of carcinogenic risk. Processed meats, which include products like bacon, sausages, salami, and hot dogs, undergo curing, smoking, or adding preservatives, processes that can introduce harmful chemicals associated with increased cancer risk, particularly colorectal cancer. This authoritative classification has heightened public awareness and concern, driving shifts in consumer behavior and consumption patterns away from processed red meats. It acts as a significant restraint in the red meat market, as health-conscious consumers increasingly limit their intake or seek alternatives due to fears of cancer and other related health issues.
Competition from alternative proteins and plant-based meats
Urban markets in the Asia-Pacific are rapidly adopting alternative proteins. Singapore leads the way by granting regulatory approval for cultivated meat products, while South Korea implements national development plans for plant-based foods [3]Source: Food and Agriculture Organization, “INTERNATIONAL TREATY ON PLANT GENETIC”, www.fao.org. This competitive landscape intensifies in premium market segments, where early adopters prioritize sustainability and health benefits over traditional preferences for taste and texture. Investors are channeling significant funds into alternative protein startups, creating well-capitalized competitors with advanced marketing strategies and strong retail partnerships. Singapore exemplifies this trend with its commitment of approximately USD 230 million toward alternative protein development. The competitive threat from alternative proteins varies by product category; ground meat applications face stronger competition compared to whole muscle cuts, where replicating texture and cooking characteristics remains challenging. Cultural differences significantly influence consumer acceptance. Younger urban demographics show a higher willingness to try alternative proteins, while rural and traditional segments strongly prefer conventional meat products. Market incumbents are responding by strategically investing in alternative protein technologies, diversifying product portfolios, and emphasizing unique attributes—such as taste, tradition, and culinary heritage—that differentiate conventional meat products.
Segment Analysis
By Product Type: Pork Dominance Faces Mutton Acceleration
Pork dominates the Asia-Pacific red meat market with a commanding 46.37% share in 2024, reflecting its deep cultural integration across the region's diverse cuisines. This leading position is supported by affordability, widespread consumption particularly in China and Southeast Asia, and substantial domestic production capabilities. Pork's dominance is further cemented by its availability and entrenched position in traditional dishes, making it the staple protein for many households. With a strong supply chain infrastructure and ongoing modernization of processing facilities, pork continues to maintain a stable demand base. Its ability to meet both volume and value needs helps preserve its leadership, despite emerging challenges. The size and scale of pork consumption make it the largest segment by market share, highlighting its role as the backbone of the Asia-Pacific red meat industry.\
In contrast, mutton is the fastest growing segment in the region, exhibiting a robust CAGR of approximately 3.94% through 2030, signaling a trend towards premiumization and niche market expansion. This growth is driven by rising consumer preference for specialty and premium proteins, which are perceived to offer superior taste, nutritional value, and cultural significance in certain communities. Increasing disposable incomes and urbanization, especially in key markets such as India and parts of Southeast Asia, support this shift towards higher-value meats like mutton. Unlike the volume-driven pork segment, mutton captures value through scarcity and premium positioning, which appeal to discerning consumers. Evolving consumer lifestyles and heightened interest in culinary diversity are also fueling growth in mutton consumption. As traditional volume leaders face margin pressures, mutton and similar specialty meats are reshaping protein hierarchies by carving out profitable growth segments.
Note: Segment shares of all individual segments available upon report purchase
Get Detailed Market Forecasts at the Most Granular Levels
Download PDF
By Category: Traditional Meat Resilience Amid Organic Growth
Traditional meat products held a dominant position in the Asia-Pacific red meat market with an overwhelming 91.45% market share in 2024. This dominance underscores the enduring preference for conventional meat sources among consumers across the region. Traditional meat continues to benefit from established supply chains, widespread cultural acceptance, and cost-effectiveness compared to emerging segments. Despite increasing competition from alternative proteins and lifestyle shifts, the massive scale and familiarity of traditional meat consumption preserve its leading role. Stakeholders in the market continue to invest in improving production capabilities, ensuring consistent quality and availability. This segment remains the backbone of the regional red meat market, reflecting long-standing dietary habits and economic considerations.
Conversely, the organic meat segment is the fastest growing, exhibiting a CAGR of 3.89% through 2030, despite its relatively small current market share. The growth in organic meat reflects an increasing consumer interest in health, wellness, and sustainability, often willing to pay premium prices for perceived higher-quality and environmentally friendly products. Urban affluence, rising disposable incomes, and greater awareness about food safety standards are driving demand for organic options. This niche segment appeals to a growing demographic concerned with ethical farming practices and reduced chemical exposure. The sustained growth trajectory of organic meat signals its potential to carve out a meaningful market share over time. It highlights a broader trend towards premiumization that complements the mainstream traditional meat market rather than replacing it outright.
By Form: Frozen Leadership Challenged by Processed Innovation
The frozen segment holds the largest share in the Asia-Pacific red meat market, accounting for 42.56% of the market in 2024. This significant share is reflective of well-established infrastructure that supports cold chain logistics, allowing frozen meat products to be widely available and accessible across cities and rural areas alike. Consumer acceptance of frozen meat has grown steadily, driven by its convenience and versatility for home cooking. Frozen meat offers longer shelf life and ease of storage, which resonates well with modern households managing busy lifestyles. Retailers and foodservice providers benefit from the stable supply and reduced wastage that frozen products enable. Moreover, ongoing technological advancements in freezing and packaging continue to enhance the quality and sensory experience, reinforcing frozen meat’s dominant position.
Processed meat emerges as the fastest growing segment in the Asia-Pacific region, with a CAGR of 4.11% through 2030. This growth is propelled by rapid urbanization and the expansion of busy, convenience-seeking consumer populations. Increasing demand for ready-to-cook and processed protein solutions aligns with evolving dietary habits and time-constrained lifestyles, particularly in metropolitan hubs. Processed meat products—including pre-marinated, smoked, and ready-to-eat options—are gaining popularity for their ease of preparation without compromising on taste. Additionally, increasing health awareness has sparked innovation in low-fat, preservative-controlled, and fortified processed meat offerings. This segment’s momentum positions it as a key driver shaping the future protein landscape in the Asia-Pacific red meat market.
By Distribution Channel: On-Trade Strength Meets Off-Trade Momentum
The on-trade distribution channel commands the largest share in the Asia-Pacific red meat market, accounting for 58.41% of the market in 2024. This dominance is largely driven by the expansive network of restaurants, hotels, and foodservice providers throughout the region. Foodservice establishments cater to a growing population of consumers who prefer dining out or ordering cooked meals due to busy lifestyles. The thriving hospitality industry also contributes significantly, especially in urban and tourist-heavy areas. Moreover, this channel benefits from strong consumer trust, as meals prepared on-site are typically perceived as fresher and of higher quality. The extensive presence of on-trade outlets across countries like China, India, and Southeast Asia further consolidates this channel’s leading position in red meat consumption.
In contrast, the off-trade distribution channel stands out as the fastest-growing segment, registering a CAGR of 3.91% through 2030. The accelerated growth is fueled by expanding retail infrastructure, including supermarkets, hypermarkets, and specialty stores, across the Asia-Pacific region. Additionally, rapid digitalization and growing e-commerce capabilities have revolutionized the off-trade channel, offering consumers convenient home delivery options for red meat products. Rising consumer preference for cooking at home, especially post-pandemic, supports this surge. The increasing variety of packaged and frozen meat products available in retail outlets caters to the modern, convenience-seeking buyer. As retail and online channels continue to evolve, the off-trade segment is set to capture an increasing share of the regional red meat market in the coming years.
Note: Segment shares of all individual segments available upon report purchase
Get Detailed Market Forecasts at the Most Granular Levels
Download PDF
Geography Analysis
In 2024, China commands a dominant 35.48% share of the Asia-Pacific red meat consumption market. This leadership is fueled by its vast population, increasing disposable incomes, and a cultural inclination towards pork. The market showcases nuanced segmentation: premium products are gaining popularity in tier-1 cities, while traditional preparations remain favored in rural locales. However, constraints in China's domestic production lead to a reliance on imports, shaping global trade dynamics, especially for beef and specialty cuts that aren't competitively produced domestically. China's import dependency is further influenced by its inability to meet the growing demand for high-quality and diverse meat products through local production alone. This reliance has positioned China as a key player in global red meat trade, driving demand for imports from countries like Australia, Brazil, and the United States. Additionally, the government's focus on food safety and quality standards has encouraged partnerships with international suppliers to meet domestic needs.
Indonesia stands out as the region's fastest-growing market, projected to expand at a 3.77% CAGR through 2030. This growth is largely due to the country's limited domestic production struggling to keep pace with the protein demands of its burgeoning middle class. The market leans heavily on imports, primarily from Australia, New Zealand, and China. These nations enjoy advantages from free trade agreements, a stark contrast to US suppliers who grapple with competitive hurdles. Starting January 2025, Indonesia's introduction of a 12% luxury VAT on premium beef and pork could reshape consumption patterns. While it may dampen ultra-premium purchases, it could simultaneously boost demand for mid-tier products. With a youthful demographic driving protein consumption and urbanization funneling demand into cities, the developing cold chain infrastructure is set to play a crucial role. Furthermore, halal certification emerges as a significant factor, granting market access to suppliers adhering to Islamic dietary standards, and shaping supply chain strategies across Southeast Asia.
Japan and South Korea, both mature markets, showcase discerning consumers with a penchant for premium products and established ties to major suppliers. In Japan, while inflation has made consumers more price-sensitive, the appetite for high-quality Wagyu and premium cuts from Australia and the US remains robust. South Korea's beef import landscape is characterized by stiff competition between US and Australian suppliers, with tariff nuances and trade agreements playing a pivotal role in market share distribution. Both nations boast advanced cold chain systems and retail landscapes, bolstering the positioning of premium products and direct marketing efforts. Thailand is eyeing beef and live cattle export opportunities to China, while Singapore is at the forefront of regulatory advancements in alternative proteins and food security. Australia, with its solid trade ties and esteemed quality reputation, continues to be a dominant regional supplier. Meanwhile, smaller markets across the Asia-Pacific, buoyed by rising incomes, are gradually amplifying their protein consumption, contributing to the region's overall growth.
Competitive Landscape
The Asia-Pacific red meat market, with a moderate concentration score of 4 out of 10, reflects a fragmented regional structure where local players maintain significant influence despite global consolidation pressures. This fragmentation creates opportunities for both scale-driven efficiency gains and niche positioning strategies that leverage cultural preferences and proximity within supply chains. Major players, such as Sojitz Corporation, are adopting vertical integration strategies that span the entire value chain—from feed production and livestock raising to processing and retail distribution. Sojitz's operations in Vietnam, which include fertilizer production and retail distribution, exemplify this comprehensive approach. Additionally, technology adoption is transforming the market, with a focus on cold chain optimization, traceability systems, and processing automation. These advancements aim to reduce labor costs while ensuring compliance with food safety standards.
Strategic expansion through joint ventures and acquisitions is a key trend among major players, enabling market access and regulatory compliance. For instance, JBS has invested USD 100 million in Vietnamese processing facilities to strengthen its presence in Southeast Asia. Such investments highlight the importance of geographic expansion in capturing emerging market opportunities. Meanwhile, alternative protein companies are disrupting the market, attracting substantial investments and regulatory support. Singapore, in particular, has emerged as a hub for cultivated meat development, with strong government backing providing a competitive edge. These disruptors are reshaping the competitive landscape, challenging traditional players to adapt and innovate.
In response to these disruptions, traditional players are diversifying their portfolios, investing in advanced technologies, and forming strategic partnerships to maintain their market positions. They are also exploring adjacent opportunities to stay competitive. Supply chain resilience has become increasingly critical as trade policy volatility and disease outbreaks pose significant operational risks. Companies with diversified sourcing and processing capabilities across multiple geographic markets are better equipped to navigate these challenges. This resilience not only mitigates risks but also positions these companies to capitalize on emerging opportunities in the Asia-Pacific red meat market.
Asia-Pacific Red Meat Industry Leaders
-
COFCO Corporation
-
NH Foods Ltd
-
Tyson Foods Inc.
-
WH Group Limited
-
JBS S.A.
- *Disclaimer: Major Players sorted in no particular order
Need More Details on Market Players and Competitors?
Download PDF
Recent Industry Developments
- March 2025: JBS invested USD 100 million to establish two meat processing facilities in Vietnam. The first facility, located in Nam Dinh Vu Industrial Park, commenced operations, while the second, slated for southern Vietnam, was expected to open in about two years. These facilities primarily processed beef, pork, and poultry, sourcing most raw materials from Brazil. The products catered not only to the Vietnamese market but also to other Southeast Asian nations. This venture generated around 500 jobs, further solidifying JBS's foothold in the region.
- December 2024: BRF ramped up its global footprint by purchasing a meat processing facility in China's Henan province. The deal, worth USD 43 million, saw BRF GmbH, a wholly-owned subsidiary of BRF, acquiring the plant from Henan Best Foods, which was under the umbrella of US-based OSI Group. While BRF had previously marketed its products in China, this acquisition signified its inaugural industrial venture in the country.
- December 2024: Through its joint venture, Japan Vietnam Livestock Co., Ltd. (JVL), Sojitz Corporation had commenced operations at a major beef processing plant in Tam Dao, Vinh Phuc Province, Vietnam. This facility stood out as Vietnam's inaugural plant to process refrigerated beef in a meticulously controlled and sanitized setting, with a target of processing and dispatching approximately 10,000 tons of beef each year.
- November 2024: Tyson Foods built new plants in Asia, focusing on China and Thailand as key markets for its international expansion. The facilities in China and Thailand created over 700 and 1,000 jobs, respectively.
Asia-Pacific Red Meat Market Report Scope
Beef, Mutton, Pork are covered as segments by Type. Canned, Fresh / Chilled, Frozen, Processed are covered as segments by Form. Off-Trade, On-Trade are covered as segments by Distribution Channel. Australia, China, India, Indonesia, Japan, Malaysia, South Korea are covered as segments by Country.
By Product Type
| Beef |
| Mutton |
| Pork |
| Other Meat |
By Category
| Traditional Meat |
| Organic Meat |
By Form
| Fresh / Chilled |
| Frozen |
| Canned |
| Processed |
By Distribution Channel
| On-Trade | |
| Off-Trade | Supermarkets/ Hypermarkets |
| Convenience Stores | |
| Online Retail Channel | |
| Other Distribution Channel |
By Geography
| China |
| India |
| Japan |
| Australia |
| Indonesia |
| South Korea |
| Thailand |
| Singapore |
| Rest of Asia-Pacific |
| By Product Type | Beef | |
| Mutton | ||
| Pork | ||
| Other Meat | ||
| By Category | Traditional Meat | |
| Organic Meat | ||
| By Form | Fresh / Chilled | |
| Frozen | ||
| Canned | ||
| Processed | ||
| By Distribution Channel | On-Trade | |
| Off-Trade | Supermarkets/ Hypermarkets | |
| Convenience Stores | ||
| Online Retail Channel | ||
| Other Distribution Channel | ||
| By Geography | China | |
| India | ||
| Japan | ||
| Australia | ||
| Indonesia | ||
| South Korea | ||
| Thailand | ||
| Singapore | ||
| Rest of Asia-Pacific | ||
Need A Different Region or Segment?
Customize Now
Market Definition
- Meat - Meat is defined as the flesh or other edible parts of an animal used for food. The end use of the meat industry consists of only human consumption. Meat is generally purchased from retail outlets for home cooking and consumption. For the market studied, only uncooked meat has been considered. This could be processed in various forms, which have been covered under the “Processed” form. The other purchases of meat happen through the consumption of meat at foodservice outlets (restaurants, hotels, catering, etc.).
- Other Meats - The other meat segment includes the meat of camel, horse, rabbit, etc. These are not so commonly consumed meat types but still, have a presence in distinct parts of the world. Regardless of it being part of red meat, we have considered these meat types separately for a better understanding of the market.
- Poultry Meat - Poultry meat also called white meat, comes from birds raised commercially or domestically for human consumption. This includes chicken, turkey, ducks, and geese.
- Red Meat - Red meat typically has a red color when raw and a dark color when cooked. It includes any meat that comes from mammals, such as beef, lamb, pork, goat, veal, and mutton.
| Keyword | Definition |
|---|---|
| A5 | It is a Japanese grading system for beef. The 'A' means the carcass yield is the highest possible and the numeric rating relates to beef marbling, color and brightness of the flesh, its texture and color, luster, and fat quality. A5 is the highest mark wagyu beef can score. |
| Abbatoir | It is another name for a slaughterhouse and refers to the premise used for or in connection with the slaughter of animals whose meat is intended for human consumption. |
| Acute Hepatopancreatic Necrosis Disease (AHPND) | It is a disease that affects shrimp and is characterized by high mortalities, in many cases reaching 100% within 30-35 days of stocking grow-out ponds. |
| African Swine Fever (ASF) | It is a highly contagious viral disease of pigs caused by a double-stranded DNA virus in the Asfarviridae family. |
| Albacore Tuna | It is one of the smallest species of tuna found in the six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. |
| Angus beef | It is beef derived from a specific breed of cattle indigenous to Scotland. It requires certification from the American Angus Association to receive the "Certified Angus Beef" quality mark |
| Bacon | It is salted or smoked meat that comes from the back or sides of a pig |
| Black Angus | It is beef derived from a black-hided breed of cows that don't have horns. |
| Bologna | It is an Italian smoked sausage made of meat, typically large and made from pork, beef or veal. |
| Bovine spongiform encephalopathy (BSE) | It is a progressive neurological disorder of cattle that results from infection by an unusual transmissible agent called a prion. |
| Bratwurst | It refers to a type of German sausage made from pork, beef or veal. |
| BRC | British Retail Consortium |
| Brisket | It is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts. |
| Broiler | It refers to any chicken (Gallus domesticus) that is bred and raised specifically for meat production. |
| Bushel | It is a unit of measurement for grains and pulses. 1 bushel = 27.216 kg |
| Carcass | It refers to the dressed body of a meat animal from which butchers trim the meat |
| CFIA | Canadian Food Inspection Agency |
| Chicken Tender | It refers to chicken meat prepared from the pectoralis minor muscles of a chicken bird. |
| Chuck Steak | It refers to a cut of beef that is part of the chuck primal, which is a large section of meat from the shoulder area of a cow |
| Corned Beef | It refers to beef brisket cured in brine and boiled, typically served cold. |
| CWT | Also known as a hundredweight, it is a unit of measurement used to define the quantity of meat. 1 CWT = 50.80 kg |
| Drumstick | It refers to a chicken leg without the thigh. |
| EFSA | European Food Safety Authority |
| ERS | Economic Research Service of the USDA |
| Ewe | It is an adult female sheep. |
| FDA | Food and Drug Administration |
| Fillet Mignon | It is a cut of meat taken from the smaller end of the tenderloin. |
| Flank Steak | It is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Forage | It refers to animal feed. |
| Foreshank | It is the upper part of the foreleg of cattle |
| Franks | Also known as frankfurter or Würstchen, it is a type of highly seasoned smoked sausage popular in Austria and Germany. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Gizzard | It refers to an organ found in the digestive tract of birds. It is also called the mechanical stomach of a bird. |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley |
| Grain-fed beef | It is beef derived from cattle that have been fed a diet supplemented with soy and corn and other additives. Grainfed cows can also be given antibiotics and growth hormones to fatten them up more quickly. |
| Grass-fed beef | It is beef derived from cattle that have only been fed grass as feed. |
| Ham | It refers to the pork meat taken from the leg of a pig. |
| HoReCa | Hotels, Restaurants and Cafes |
| Jerky | It is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. |
| Kobe Beef | It is Wagyu beef specifically from the Kuroge Washu breed of cows in Japan. To be classified as Kobe beef, the cow must have been born, raised, and slaughtered within the Hyōgo prefecture in the city of Kobe in Japan. |
| Liverwurst | It is type of German sausage made from beef or pork liver. |
| Loin | It refers to the sides between the lower ribs and pelvis, and the lower part of the back of a cow. |
| Mortadella | It is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. |
| Pastrami | It refers to a highly seasoned smoked beef, typically served in thin slices. |
| Pepperoni | It is an American variety of spicy salami made from cured meat. |
| Plate | It refers to a forequarter cut from the belly of a cow, just below the rib cut. |
| Porcine reproductive and respiratory syndrome (PRRS) | It is a disease occurring in swine causing late-term reproductive failure and severe pneumonia in neonatal pigs. |
| Primal cuts | It refers to the major sections of the carcass. |
| Quorn | It is a meat substitute product prepared using mycoprotein as an ingredient, in which the fungus culture is dried and mixed with egg albumen or potato protein, which acts as a binder, and then is adjusted in texture and pressed into various forms. |
| Ready-to-Cook (RTC) | It refers to food products that include all of the ingredients, where some preparation or cooking is required through a process that is given on the package. |
| Ready-to-Eat (RTE) | It refers to a food product prepared or cooked in advance, with no further cooking or preparation required before being eaten |
| Retort Packaging | It is a process of aseptic packaging food in which food is filled into a pouch or metal can, sealed, and then heated to extremely high temperatures, rendering the product commercially sterile. |
| Round Steak | It refers to a beef steak from the the rear leg of the cow. |
| Rump Steak | It refers to a cut of beef derived from the division between the leg and the chine. |
| Salami | It is a cured sausage consisting of fermented and air-dried meat. |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Scallop | It is an edible shellfish that is a mollusk with a ribbed shell in two parts. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Self-service kios | It refers to a self-order point-of-sale (POS) system through which customers place and pay for their own orders at kiosks, enabling totally contactless and frictionless service. |
| Sirloin | It is a cut of beef from the bottom and side parts of a cow's back. |
| Surimi | It is a paste made from deboned fish |
| Tenderloin | It refers to a cut of beef consisting of the entire tenderloin muscle of a cow |
| Tiger Shrimp | It refers to a large shrimp variety from the Indian and Pacific oceans |
| Trans fat | Also called trans-unsaturated fatty acids or trans fatty acids, it is a type of unsaturated fat that naturally occurs in small amounts in meat. |
| Vannamei shrimp | It refers to tropical prawns and shrimp that are farmed in areas near the equator, generally along the coast in artificial ponds. |
| Wagyu Bee | It is beef derived from any of four strains of a breed of black or red Japanese cattle that are valued for their highly marbled meat. |
| Zoosanitary | It refers to the cleanliness of animals or animal product |
Need More Details on Market Definition?
Ask a Question
Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: In order to build a robust forecasting methodology, the variables and factors identified in Step 1 are tested against available historical market numbers. Through an iterative process, the variables required for market forecast are set, and the model is built on the basis of these variables.
- Step-2: Build a Market Model: Market-size estimations for the forecast years are in nominal terms. Inflation is not a part of the pricing, and the average selling price (ASP) is kept constant throughout the forecast period for each country.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables, and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms.
Get More Details On Research Methodology
Download PDF
