Market Overview
| Study Period | 2021 - 2031 |
|---|---|
| Forecast Data Period | 2026 - 2031 |
| Base Year Market Size (2025) | USD 2.01 Billion |
| Market Size (2026) | USD 2.03 Billion |
| Market Size (2031) | USD 2.19 Billion |
| Growth Rate (2026 - 2031) | 1.52% 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. |
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United Arab Emirates Edible Meat Market Analysis by Mordor Intelligence
The United Arab Emirates edible meat market size was valued at USD 2.01 billion in 2025 and estimated to grow from USD 2.03 billion in 2026 to reach USD 2.19 billion by 2031, at a CAGR of 1.52% during the forecast period (2026-2031). Tourism-linked foodservice demand, sovereign food-security mandates, and sustained population growth underpin steady expansion, while the country’s dependence on imported feed and tightening sustainability rules moderate the pace. Local poultry integrators continue to scale capacity to hedge logistics risk, premium mutton demand rises with South Asian and Levantine expatriate inflows, and investments in cold-chain infrastructure strengthen distribution resilience. Intensifying private-label programs in modern retail, combined with digital traceability roll-outs, fosters greater price transparency and quality assurance for households. At the same time, processors confront margin pressure from volatile global grain prices and the approaching carbon-reporting obligations set to begin in 2026.
Key Report Takeaways
- By product type, poultry led with 58.68% of the UAE edible meat market share in 2025, while mutton is projected to record the fastest CAGR at 2.24% through 2031.
- By form, fresh and chilled formats accounted for 55.71% of sales in 2025, whereas processed meat is expected to expand at a 2.80% CAGR to 2031.
- By distribution channel, on-trade venues held 56.87% of volume in 2025, while off-trade channels are forecast to grow at a 2.52% CAGR through 2031.
Note: Market size and forecast figures in this report are generated using Mordor Intelligence’s proprietary estimation framework, updated with the latest available data and insights as of January 2026.
United Arab Emirates Edible Meat Market Trends and Insights
Drivers Impact Analysis*
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Tourism-driven expansion of foodservice consumption | +0.4% | Dubai, Abu Dhabi, with spillover to Sharjah and Ras Al Khaimah | Short term (≤ 2 years) |
| National food-security strategies targeting 50% domestic self-sufficiency by 2030 | +0.3% | National, with early gains in Abu Dhabi, Al Ain, and KEZAD industrial zones | Medium term (2-4 years) |
| Global leadership in halal standards strengthening export competitiveness | +0.2% | National, with re-export corridors to Southeast Asia and Sub-Saharan Africa | Long term (≥ 4 years) |
| Accelerated investment in cold-chain and temperature-controlled retail logistics | +0.3% | National, concentrated in Dubai and Abu Dhabi distribution hubs | Medium term (2-4 years) |
| Increasing deployment of precision livestock systems and IoT technologies | +0.2% | Abu Dhabi, Al Ain, and Northern Emirates livestock clusters | Long term (≥ 4 years) |
| Growing penetration of private-label chilled meat in organized retail | +0.1% | Dubai, Abu Dhabi, and Sharjah retail corridors | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
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Tourism-driven expansion of foodservice consumption
Tourism growth in the United Arab Emirates is driving increased demand for beef, mutton, poultry, and processed meats across both on-trade and off-trade channels. Rising international arrivals, which reached 16.79 million overnight visitors in Dubai between January and November 2024 (a 9% year-on-year increase, according to the Dubai Department of Economy and Tourism), are boosting hotel, restaurant, and catering operations [1]Source: Dubai Department of Economy and Tourism, "Tourism Performance Report January - November 2024," dubaidet.gov.ae. This has translated into higher sales of grilled meats, kebabs, burgers, and ready-to-cook meat products. Premium hotels and fine-dining establishments are sourcing chilled beef and lamb cuts for steakhouse and Middle Eastern cuisine menus, benefiting suppliers like Al Islami Foods in halal poultry and processed meats. Quick Service Restaurants (QSR) and casual dining chains are expanding poultry and burger offerings, supporting high-volume processors such as Americana Group. Additionally, tourists staying in serviced apartments and holiday homes are purchasing packaged meats from modern trade outlets, prompting retailers to expand chilled and marinated meat ranges aligned with foodservice-style recipes. International hotel chains are also standardizing meat specifications across properties, improving demand predictability for integrated processors. This interconnected on-trade and off-trade demand cycle highlights tourism as a structural growth driver for the UAE’s edible meat market, fostering consistent growth across various meat segments.
National food-security strategies targeting 50% domestic self-sufficiency by 2030
The UAE's strategic focus on achieving 50% domestic self-sufficiency in edible meat production by 2030 is driving significant developments in the market. Under the UAE Food Security Strategy 2051, the Ministry of Climate Change and Environment is prioritizing the doubling of poultry output and the establishment of commercial-scale goat and sheep farms in the Northern Emirates to enhance animal protein self-reliance [2]Source: United Arab Emirates Government, "National Food Security Strategy 2051," u.ae. These initiatives are boosting the availability of locally sourced meats in on-trade channels, with restaurant chains like Al Tazaj leveraging increased domestic supply to meet consumer demand while aligning with national goals. Quick-service and fine-dining outlets, such as Zaatar w Zeit, are integrating farm-fresh chicken into their menus, while upscale establishments like Al Fanar Restaurant & Cafe emphasize Emirati heritage meats to cater to tourists. Off-trade channels are also benefiting, as supermarkets like Spinneys promote "UAE-grown" labels, and e-commerce platforms such as Talabat Mart stock ready-to-cook local meats. The strategy's focus on scalable farming and processing upgrades ensures value-added products reach both on-trade and off-trade segments, fostering a seamless supply chain. By incentivizing quality and halal compliance, the policy strengthens the sophistication and resilience of beef, mutton, poultry, and other meat offerings across the UAE's foodservice ecosystem.
Global leadership in halal standards strengthening export competitiveness
Leadership in halal standards enhances the UAE's position in the global edible meat market, driving export competitiveness and strengthening domestic supply chains. Rigorous halal certification protocols ensure compliance with slaughter, traceability, and hygiene standards, enabling exporters to meet the demands of international QSR chains and upscale venues. Updated regulations, such as UAE.S 993/2022, refine stunning allowances for poultry while adhering to Islamic rules, ensuring a consistent supply of premium beef and mutton cuts to high-end establishments like Hakkasan. These standards also facilitate smoother imports of raw meats and bolster re-export capabilities, with processors upgrading facilities to meet GSO and SFDA benchmarks, appealing to buyers in Saudi Arabia and beyond. Supermarkets benefit from export-ready standards, offering labeled frozen poultry and marinated mutton from brands like Al Ain Farms, which mirror restaurant-quality products. Collaboration between certification bodies and government portals, such as MOIAT's Halal program, creates a cohesive ecosystem, granting preferential access to GCC markets and supporting bulk procurement for on-trade channels. Innovations in packaging and cold-chain logistics ensure halal integrity from abattoirs to consumers, with brands like Al Islami Foods leveraging this advantage for value-added products. This framework interconnects export growth with domestic resilience, driving sustained volumes across on-trade and off-trade channels.
Accelerated investment in cold-chain and temperature-controlled retail logistics
Investments in cold-chain and temperature-controlled logistics are driving growth in the UAE's edible meat industry by ensuring product quality, expanding distribution networks, and minimizing spoilage for beef, mutton, poultry, and processed meats across on-trade and off-trade channels. In 2024, Khalifa Economic Zones Abu Dhabi (KEZAD) is increasing its warehousing and cold storage capacity by 43% with a 250,000 m² expansion, including cold stores, to strengthen logistics for perishable food products. This enhanced infrastructure ensures a reliable supply to hotels, restaurants, and quick-service restaurants (QSRs), enabling on-trade operators to source chilled and frozen meats with reduced quality risks. Retailers benefit from offering a broader range of chilled products, such as lamb cuts or marinated poultry, with extended shelf life and improved freshness. Facilities like Silal’s KEZAD cold storage hub optimize transportation and repacking for meat suppliers, improving route efficiency and inventory management. Brands adhering to robust cold-chain standards, such as Al Ain Poultry, leverage these advancements to consistently serve both hospitality and retail markets. By linking production with end markets, the developed cold-chain infrastructure enhances service levels and supports growth across the UAE’s edible meat supply chain.
Restraints Impact Analysis*
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Heavy reliance on imported feed raw materials | -0.3% | National, with acute exposure in Northern Emirates livestock clusters and Abu Dhabi production zones | Medium term (2-4 years) |
| Tightening carbon-emission compliance requirements for red-meat processors | -0.2% | National, with early enforcement in Dubai and Abu Dhabi industrial zones | Long term (≥ 4 years) |
| Fluctuating expatriate population trends following mega-event cycles | -0.15% | Dubai and Abu Dhabi primarily, with spillover to Sharjah and Ajman | Short term (≤ 2 years) |
| Gradual consumer shift toward flexitarian and reduced-meat diets | -0.1% | Dubai, Abu Dhabi, and Sharjah urban centers with higher health-consciousness | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Heavy reliance on imported feed raw materials
Heavy reliance on imported feed raw materials significantly impacts the UAE's meat industry, exposing beef, mutton, poultry, and other meat production to global price volatility and supply chain disruptions. Over 90% of essential inputs, such as corn, soybean meal, and wheat, are imported from countries like Brazil, Argentina, and India, driving up poultry feed costs, which account for 60-70% of production expenses as per the USDA. These rising costs force processors to increase prices for quick-service restaurants (QSRs) like Popeyes UAE, squeezing margins during feed shortages. Limited arable land and water scarcity further constrain local feed alternatives, intensifying risks for mutton and beef farming. Poultry producers, particularly affected, have scaled back expansions due to shipping delays, reducing fresh supply to on-trade channels and prompting chains like California Pizza Kitchen to ration premium chicken toppings. Off-trade channels face similar challenges, with volatile feed prices inflating costs for frozen poultry and marinated mutton packs at Carrefour UAE, deterring budget-conscious consumers. Small-scale farms in the Northern Emirates struggle with feed affordability, impacting specialty Arabic restaurants and ready-to-cook supermarket lines. While ADAFSA's Livestock Fodder Support Program offers partial relief, it cannot fully mitigate import shocks, perpetuating cost unpredictability and eroding competitiveness across on-trade and off-trade segments.
Fluctuating expatriate population trends following mega-event cycles
Fluctuating expatriate population trends, driven by mega-event cycles, present a significant challenge to the UAE's edible meat market, impacting both on-trade and off-trade demand for beef, mutton, poultry, and specialty cuts. According to Emiratisation Gate, expatriates accounted for approximately 88% of the UAE's population as of December 2025, totaling 11.06 million out of 12.50 million [3]Source: Emiratisation Gate, "How Many Emiratis are in UAE? – Population Figures," emiratisationgate.org. Their consumption patterns, particularly for mutton, goat, and specialty meat cuts, disproportionately influence meat sales. Mega-events like Expo 2020 and COP28 historically trigger a surge in expatriate inflows, boosting demand across hotels, restaurants, and retail outlets. However, this demand typically moderates within 12 to 18 months as construction projects conclude and temporary work visas expire, creating cyclical volatility. Suppliers such as Al Islami Foods and Al Rawdah Farms face inventory management challenges, needing to balance stock levels during downturns and peak periods. On-trade operators, from quick-service restaurants to fine dining establishments, encounter difficulties in menu planning and procurement timing, while off-trade retailers must adjust shelf-space for packaged and chilled meats. Pricing stability is also affected, with temporary demand surges inflating prices and subsequent moderation slowing turnover. Effective cold-chain and storage strategies are critical to maintaining meat quality and mitigating these cycles, which structurally shape supply, pricing, and operational planning across the value chain.
*Our updated forecasts treat driver/restraint impacts as directional, not additive. The revised impact forecasts reflect baseline growth, mix effects, and variable interactions.
Segment Analysis
By Product Type: Poultry Dominance Anchored by Vertical Integration, Mutton Gains from Expatriate Premiumization
Poultry is projected to maintain the largest share in 2025, accounting for 58.68% of the UAE's edible meat market. This dominance is driven by strong domestic production and vertically integrated operations, including hatcheries, feed mills, and processing plants. Such integration ensures consistent quality, reliable supply, and competitive pricing across on-trade and off-trade channels, from QSRs to hypermarkets. Companies like Al Rawdah Farms and Al Islami Foods capitalize on these efficiencies to deliver chilled and frozen halal chicken to hotels, restaurants, and retail chains, meeting both bulk foodservice and packaged retail demands. The UAE Food Security Strategy 2051 further supports poultry expansion by incentivizing hatchery construction and co-location with feed mills, enhancing productivity, and reducing reliance on imported feed inputs.
Mutton, comprising goat and sheep meat, is the fastest-growing segment, with a 2.24% CAGR forecasted for 2026–2031. This growth is fueled by demand from South Asian and Levantine expatriate communities, who prioritize halal-certified lamb for festive occasions, religious rituals, and daily consumption. Suppliers such as Al Ain Meat and Al Rawdah Farms cater to this premium demand with high-quality chilled and frozen mutton, supported by traceable cold-chain logistics. Beef occupies a mid-tier position, while niche meats like camel, duck, and game serve cultural and specialty dining markets through targeted distribution.
Note: Segment shares of all individual segments available upon report purchase
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By Form: Fresh and Chilled Preference Rooted in Culinary Tradition, Processed Segment Gains from Convenience Innovation
Fresh and chilled meat is projected to hold the largest share of 55.71% in the UAE edible meat market by 2025. This dominance reflects strong consumer preferences for daily purchases from wet markets, independent butchers, and supermarket fresh-meat counters. Buyers prioritize visual inspection of marbling, color, and odor, particularly for beef, mutton, poultry, and specialty cuts, linking perceived quality directly to purchasing decisions. Suppliers such as Al Rawdah Farms and Al Islami Foods utilize integrated processing and cold-chain systems to deliver fresh, halal-certified cuts to both on-trade and off-trade channels. The UAE’s compact geography supports daily replenishment, minimizing spoilage risks, while premium hotels, QSRs, and retail chains continue sourcing chilled meat for high-quality culinary offerings. Retailers like Carrefour UAE enhance visibility and perceived quality through dedicated fresh counters, combining traditional buying habits with professional supply-chain management.
Processed meat, including nuggets, sausages, meatballs, deli meats, and marinated tenders, is expected to grow at a 2.80% CAGR during 2026–2031. This growth is driven by convenience-seeking dual-income households and the standardization needs of quick-service restaurants. Pre-portioned, frozen, or ready-to-cook formats save preparation time while ensuring consistent quality, boosting adoption across on-trade and off-trade channels. Brands like Americana Foods and Al Islami Foods cater to hotel kitchens, restaurants, and supermarkets with frozen and marinated products, linking innovation with operational efficiency. Retail expansion by Lulu Hypermarket and Carrefour UAE, alongside online grocery platforms relying on blast-frozen inventory, further supports growth. Niche canned meat remains relevant for expatriate communities and emergency preparedness, reflecting diverse consumer preferences.
By Distribution Channel: On-Trade Dominance Reflects Tourism and Business-Event Intensity, Off-Trade Gains from Retail Modernization
On-trade channels, including hotels, restaurants, and catering, are projected to hold the largest share of 56.87% in the UAE's edible meat market by 2025. This dominance is driven by the UAE's position as a global hub for tourism, luxury dining, and high-profile events. International hotel brands in Dubai lead bulk procurement of beef, mutton, poultry, and other meats for banquets and à la carte menus. Mega-events like Abu Dhabi's Formula 1 Grand Prix and Finance Week further boost demand, with venues such as Emirates Palace requiring fresh poultry and other meats for large-scale catering. Long-term supply contracts help hotels mitigate spot-market volatility, ensuring stable pricing for premium offerings like beef steaks and mutton cuts, aligning tourism peaks with consistent procurement.
Off-trade channels, comprising supermarkets, hypermarkets, convenience stores, online platforms, and traditional grocers, are forecast to grow at a 2.52% CAGR during 2026-2031. This growth is fueled by modern retail expansion, e-commerce platforms like Noon Daily and Talabat Mart, and private-label meat programs offering significant discounts. Government initiatives promoting home ownership have shifted meal preparation to households, increasing demand for off-trade poultry packs at discount chains like Viva Supermarket. Convenience stores remain vital in remote areas, supplying essential frozen meats and linking off-trade modernization to broader accessibility.
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Geography Analysis
Dubai's position as a global tourism and business hub drives substantial demand for edible meat, with hotels, restaurants, and catering services fueling high per-capita consumption of beef, mutton, poultry, and specialty cuts. The emirate's robust hotel occupancy rates and its strategy to attract millions of visitors annually sustain consistent procurement of fresh, chilled, and processed meats. Key suppliers, including Tanmiah and Al Kabeer, deliver halal-certified poultry and lamb to luxury hotels and fine-dining establishments, ensuring quality and traceability. On-trade operators benefit from reliable supply contracts and advanced cold-chain logistics, enabling standardized menus and premium offerings. Retailers such as Carrefour UAE and Lulu Hypermarket capitalize on tourist footfall by offering chilled and ready-to-cook meat assortments, highlighting the synergy between tourism, hospitality, and supplier investments in integrated meat supply systems.
Abu Dhabi serves as the UAE's production hub for edible meat, with its focus on food-security infrastructure shaping supply dynamics across on-trade and off-trade channels. The Khalifa Economic Zone Abu Dhabi anchors domestic production through livestock and processing clusters, reducing import dependency and ensuring controlled quality standards. Brands like Silal and Al Rawdah Farms leverage these facilities to supply chilled and frozen meats to hotels, restaurants, and retail chains, aligning production with market demand. Investments in cold storage and logistics further enhance freshness and extend distribution to other emirates, reinforcing Abu Dhabi's role as a strategic supply node. This production-driven approach complements Dubai's consumption-led demand, creating a balanced and efficient market ecosystem.
Sharjah and Ajman act as secondary markets, catering primarily to middle-income expatriate households through a network of independent butchers and wet markets. Beef, mutton, poultry, and small ruminant cuts dominate household purchases, supported by local retailers and regional suppliers like Al Ain Meat. The Northern Emirates, Ras Al Khaimah, Fujairah, and Umm Al Quwain, are gradually expanding their market presence as infrastructure investments, including cold-storage facilities and upgraded inter-emirate highways, reduce logistics costs and maintain meat freshness. These developments enable suppliers to penetrate previously underserved areas, ensuring nationwide distribution while balancing demand with the high-volume hubs of Dubai and Abu Dhabi.
Competitive Landscape
The edible meat market in the UAE is moderately consolidated, with a few vertically integrated companies such as Al Ain Farms, BRF (Sadia), and JBS S.A. dominating the poultry segment. In contrast, the beef and mutton segments remain fragmented, with numerous importers and distributors catering to both on-trade and off-trade channels. Vertical integration, encompassing hatcheries, feed mills, processing, and distribution, provides a strategic advantage against feed-cost volatility and supply disruptions. Companies like BRF’s Sadia leverage this model to stabilize pricing for halal poultry and processed beef patties, which are utilized in quick-service restaurants (QSRs) and sold as frozen retail SKUs. Additionally, geographic expansion into neighboring GCC markets capitalizes on the UAE’s halal-certification credibility, positioning the country as a re-export and branding hub for halal meat consumed across the region.
Collaborations with modern retail chains have emerged as a critical strategy for integrated suppliers. These partnerships involve co-developing private-label poultry and beef lines for hypermarkets and supermarkets, ensuring guaranteed shelf space while offering retailers cost-effective alternatives to imported brands in both chilled and frozen formats. Manufacturers also align ready-to-cook and processed product ranges with retailer insights, catering to dual-income households seeking convenient options such as poultry strips, beef koftas, and mutton cubes. Meanwhile, the fragmented beef and mutton import ecosystem allows distributors to differentiate through origin (e.g., Australia, Brazil, United States) and cut innovation, supplying premium steakhouse programs in hotels alongside value-oriented ground beef and lamb for QSRs, though they lack the pricing power of integrated poultry suppliers.
Growth opportunities exist in underpenetrated niches, including premium organic and free-range poultry, where consumer willingness to pay higher prices remains unmet. Ready-to-cook marinated and portioned products, spanning beef, mutton, and poultry, are gaining traction among time-pressed households and cloud kitchens. Additionally, halal-certified processed meats that meet clean-label expectations, such as additive-free sausages and nuggets, represent a growing premium segment, driven by health-conscious expatriates and the UAE’s strict halal standards.
United Arab Emirates Edible Meat Industry Leaders
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Al Ain Farms
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BRF S.A.
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JBS S.A.
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Al Islami Foods
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Americana Group
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- November 2025: Indilight, a turkey brand from Suma Gourmet, was launched in the UAE through a Wellness and Longevity Masterclass conducted at Dubai's International Centre for Culinary Arts Kitchen. The brand highlighted its halal-certified cuts, which were free from antibiotics, preservatives, and hypoallergenic, underscoring its focus on trusted sourcing and premium quality.
- September 2025: Al Ain Farms Group (AAFG), the UAE’s national food producer, partnered with Food Tech Valley, a government-supported food innovation center in Dubai, to develop a 260,000 sq. ft. logistics hub. The facility aimed to enhance food security, speed up fresher food distribution, and support the UAE’s Net Zero 2050 goals. As one of the largest distribution hubs for raw materials and finished goods in the UAE, it supported AAFG’s operations in dairy, poultry, eggs, and juices, aligning with the National Food Security Strategy 2051 and Net Zero 2050 objectives.
- December 2024: Al Ghurair Foods, a subsidiary of the Al Ghurair group, established an integrated poultry facility in the Khalifa Economic Zones of Abu Dhabi (KEZAD). Spanning 16 hectares (38 acres), it included a hatchery, processing plant, one of the UAE's largest rendering plants, and an effluent treatment facility. Initial production targets were 10 million day-old chicks and 10,000 metric tons (mt) of poultry meat products annually.
United Arab Emirates Edible Meat Market Report Scope
Beef, Mutton, Poultry 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.
By Product Type
| Beef | |
| Mutton | Goat |
| Sheep | |
| Poultry | Chicken |
| Other Poultry | |
| Other Meat Types |
By Form
| Canned | |
| Fresh/Chilled | |
| Frozen | |
| Processed | Nuggets |
| Sausages | |
| Meatballs | |
| Deli Meats | |
| Marinated/Tenders | |
| Other Processed Meat |
By Distribution Channel
| On-Trade | Hotels |
| Restaurants | |
| Catering | |
| Off-Trade | Supermarkets/Hypermarkets |
| Convenience/Grocery Stores | |
| Online Retail Stores | |
| Other Distribution Channels |
| By Product Type | Beef | |
| Mutton | Goat | |
| Sheep | ||
| Poultry | Chicken | |
| Other Poultry | ||
| Other Meat Types | ||
| By Form | Canned | |
| Fresh/Chilled | ||
| Frozen | ||
| Processed | Nuggets | |
| Sausages | ||
| Meatballs | ||
| Deli Meats | ||
| Marinated/Tenders | ||
| Other Processed Meat | ||
| By Distribution Channel | On-Trade | Hotels |
| Restaurants | ||
| Catering | ||
| Off-Trade | Supermarkets/Hypermarkets | |
| Convenience/Grocery Stores | ||
| Online Retail Stores | ||
| Other Distribution Channels | ||
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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 |
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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.
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