Market Overview
| Study Period | 2017 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 19.96 Billion |
| Market Size (2030) | USD 25.08 Billion |
| Growth Rate (2025 - 2030) | 4.67% 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. |
|
GCC Edible Meat Market Analysis by Mordor Intelligence
The GCC edible meat market is expected to grow from USD 19.96 billion in 2025 to USD 25.08 billion by 2030, at a CAGR of 4.67%. The market growth is driven by increasing demand for high-quality, halal-certified, and premium meat products, along with population growth and higher disposable incomes in the region. The expanding hospitality and tourism sectors contribute significantly to market growth by demanding diverse meat products for international cuisines and fine dining. GCC governments are investing in food security initiatives and domestic meat production to enhance self-sufficiency and strengthen supply chains. The market is also benefiting from evolving consumer preferences toward convenience foods and processed meats, which encourage product innovation and advanced processing methods. The GCC meat market continues to grow through modernization, infrastructure development, and strong cultural demand for halal meat, in line with the region's economic and demographic changes.
Key Report Takeaways
- By product type, poultry led with 63.72% of GCC edible meat market share in 2024, while mutton is forecast to expand at a 4.81% CAGR through 2030.
- By category, traditional meat held 68.09% of the GCC edible meat market size in 2024; organic meat is set to register the fastest 5.66% CAGR to 2030.
- By form, fresh/chilled products commanded 52.58% share of the GCC edible meat market in 2024, whereas processed meat is advancing at a 5.86% CAGR during 2025-2030.
- By distribution channel, on-trade accounted for 53.91% of 2024 sales; off-trade is expected to record a 5.74% CAGR owing to expanding modern retail and e-commerce penetration.
- By geography, Saudi Arabia captured 50.90% of regional demand in 2024, while Oman is poised for the quickest 6.11% CAGR through 2030.
GCC Edible Meat Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Increased domestic poultry production | +0.8% | Saudi Arabia, United Arab Emirates core, spillover to Qatar, Bahrain | Medium term (2-4 years) |
| Growing preference for halal-certified meat products | +1.2% | GCC, strongest in Saudi Arabia, United Arab Emirates | Long term (≥ 4 years) |
| Expansion of hospitality and tourism sectors | +0.9% | United Arab Emirates, Saudi Arabia, Qatar core, moderate in Oman, Kuwait | Medium term (2-4 years) |
| Innovations in ready-to-cook and processed meat products | +0.6% | United Arab Emirates, Saudi Arabia, Kuwait urban centers | Short term (≤ 2 years) |
| Cultural and religious events | +0.7% | GCC, peaks in Saudi Arabia during Hajj season | Long term (≥ 4 years) |
| Technological advancements in meat processing | +0.4% | Saudi Arabia, United Arab Emirates leading adoption | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
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Increased Domestic Poultry Production
The growth of the GCC edible meat market is driven by increased domestic poultry production. Saudi Arabia has made progress toward self-sufficiency in poultry production, which reduces import dependence and improves supply stability. According to the General Authority for Statistics (GASTAT), Saudi Arabia produced over 1.1 million tons of broiler chicken in 2023, with the Riyadh region producing 282 thousand tons, the highest among all regions [1]Source: General Authority for Statistics (GASTAT), "GASTAT publishes results of Livestock Statistics Publication 2023", www.stats.gov.sa. Government policies under Vision 2030 support this domestic production through subsidies, loans, and infrastructural support to poultry farmers, creating conditions for production expansion. Locally produced, affordable poultry meat appeals to price-sensitive consumers across the GCC, increasing consumption. Domestic production also improves meat quality and traceability, delivering fresher products that comply with halal certification standards, which are essential in GCC markets. This has led to innovations in poultry processing and value-added products that meet consumer demands for convenient and healthy food options. Regional poultry companies are forming partnerships with international players to increase production capacity and facilitate technology transfer, strengthening market infrastructure.
Growing preference for halal-certified meat products
The GCC edible meat market is experiencing significant growth driven by the demand for halal-certified meat products. The region's Muslim-majority population prioritizes meat that complies with halal dietary laws, where animals are slaughtered and processed according to Islamic principles. This religious and cultural requirement creates sustained consumer trust and demand for halal-certified products. The market growth is further supported by increased consumer awareness of food safety and quality standards, as halal certification ensures products are processed under strict religious guidelines and are free from prohibited substances. The rising urbanization and higher disposable incomes in the region have led consumers to seek premium and value-added halal meat products. In April 2025, MLS Oman and MLS United Arab Emirates formed a partnership to distribute premium halal meat across the GCC. This collaboration aims to enhance supply chain transparency, maintain product integrity, and improve regional distribution networks. These developments support both domestic consumption and export opportunities, as GCC countries establish themselves as key centers for halal-certified meat distribution.
Expansion of Hospitality and Tourism Sectors
The GCC edible meat market is experiencing substantial growth driven by the expanding hospitality and tourism sectors. The region's tourism industry increases demand for diverse meat products, particularly in hotels, restaurants, and catering services. International visitors and business travelers contribute significantly to dining out and foodservice consumption. The GCC Statistical Center reported approximately 68.1 million international tourist arrivals in GCC countries in 2023, highlighting the extensive foodservice requirements in the region [2]Source: GCC Statistical Center, "Number of international tourists arriving in the Gulf Cooperation Council", https://gccstat.org. This tourism growth strengthens demand for halal-certified, fresh, processed, and premium meat products. The expanding hospitality infrastructure provides a consistent demand channel for the meat market. The sector's development also promotes investments in food quality and safety measures, increasing the demand for various meat types that cater to both international and local preferences. Hotels and restaurants incorporate international culinary trends while maintaining halal compliance in their meat sourcing.
Innovations in Ready-to-Cook and Processed Meat Products
The GCC edible meat market is experiencing significant growth through comprehensive innovations in ready-to-cook and processed meat products, responding to increasing demands from urban consumers seeking convenience in their daily lives. These substantial developments include advanced preservation methods such as natural preservatives, vacuum sealing, and modified atmosphere packaging to maintain superior product quality and maximize shelf life. Companies are strategically expanding their product range with carefully marinated, precisely pre-cooked, and meticulously portion-controlled meat products that provide efficient meal solutions while preserving traditional flavors and strict halal standards. The market effectively addresses increased consumer health awareness through the systematic introduction of low-sodium, nitrate-free, and certified organic processed meats. The industry has fundamentally strengthened its supply chain through sophisticated cold chain improvements and comprehensive blockchain-based halal traceability systems, ensuring complete product authenticity and robust safety measures.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Underdeveloped local supply chain and production | -1.1% | GCC, most severe in smaller economies | Long term (≥ 4 years) |
| Competition from plant-based alternatives | -0.3% | United Arab Emirates, Saudi Arabia urban centers | Medium term (2-4 years) |
| Religious restrictions on certain meat types | -0.2% | GCC, uniform impact | Long term (≥ 4 years) |
| Animal disease outbreaks | -0.8% | GCC, import-dependent supply chains | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
Underdeveloped Local Supply Chain and Production
Underdeveloped local supply chain and production constrain the GCC edible meat market, limiting the region's ability to meet growing demand with local products. The harsh desert climate, limited water availability, and scarce arable land restrict the expansion of livestock farming and meat production within GCC countries. The region relies heavily on imports to meet its meat requirements, making it vulnerable to global supply chain disruptions, international price fluctuations, and geopolitical risks. This dependence increases operational costs through higher logistics and storage expenses. The fragmented local supply chains and inadequate cold chain infrastructure lead to increased food wastage and reduced efficiency. Limited local production capacity also hinders innovation and responsiveness to consumer demands for halal certification, product quality, and traceability. These challenges affect the entire supply chain ecosystem, from breeding and farming to slaughtering, processing, and distribution, requiring substantial investment and modernization to enhance productivity and reduce import dependence.
Competition from Plant-Based Alternatives
The GCC edible meat market faces competition from plant-based alternatives as consumers shift towards healthier, sustainable, and ethically produced food options. Environmental awareness drives this change as consumers aim to reduce the ecological impact of traditional livestock farming, which contributes to greenhouse gas emissions, water consumption, and land degradation. Animal welfare concerns influence consumers to choose plant-based alternatives, supporting vegan and flexitarian dietary preferences in the region. The improved quality of plant-based products that replicate the taste, texture, and appearance of conventional meats facilitates consumer adoption. Health-conscious consumers in the GCC region, concerned about saturated fats, cholesterol, and other health risks associated with meat consumption, contribute to the demand for these alternatives. The availability of plant-based options, including burgers, sausages, nuggets, and ground meat substitutes, through retail and foodservice channels, impacts the traditional meat industry by shifting consumer spending patterns and requiring manufacturers to adapt to evolving preferences.
Segment Analysis
By Product Type: Poultry Dominance Drives Volume Growth
Poultry holds a 63.72% market share in the GCC edible meat market in 2024, driven by multiple factors. The significant increase in domestic production stems from government initiatives focused on food security, including simplified land acquisition processes, farming equipment loans, and feed and livestock subsidies that encourage local poultry farming. Poultry meat's broad cultural and religious acceptance, particularly its halal certification compliance, aligns with regional dietary preferences, establishing it as a primary protein source. The meat's versatility spans fresh, processed, and ready-to-cook products, meeting the increasing demand for convenient and healthy food options. Enhanced farming practices and biosecurity measures have reduced production costs and enhanced meat quality, enabling producers to meet consumer demand effectively.
The mutton segment in the GCC edible meat market projects a CAGR of 4.81% through 2030, surpassing other red meat categories. Mutton maintains cultural significance across GCC countries, featuring prominently in traditional dishes like biryanis, kebabs, and stews, particularly during festivals and family gatherings. Consumer demand focuses on fresh, high-quality, halal-certified mutton across both household and foodservice sectors. The market shows increasing preference for premium products, including grass-fed and organic options, reflecting heightened health consciousness. The segment's growth is supported by investments in local sheep farming infrastructure and improvements in supply chain and processing capabilities.
Note: Segment shares of all individual segments available upon report purchase
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By Category: Organic Meat Emerges as Premium Growth Driver
Traditional meat holds a 68.09% market share in the GCC edible meat market in 2024, reflecting consumer preferences shaped by cultural practices, established eating patterns, and price considerations. This dominance stems from the population's reliance on conventional meats like beef, mutton, poultry, and camel meat, which are integral to daily meals and special occasions. Traditional meat maintains its position due to its perceived freshness and cultural significance in regional cuisine, particularly during family gatherings, religious celebrations, and social events. The competitive pricing of traditional meat compared to premium, organic, or alternative proteins makes it accessible across different income levels.
The organic meat segment in the GCC edible meat market is growing at a CAGR of 5.66%, driven by increased consumer awareness and demand for healthier, chemical-free meat products. This growth corresponds with rising health consciousness, higher disposable incomes, and consumer preference for natural food options. Consumers perceive organic meat as a safer, more nutritious, and environmentally sustainable choice. Government initiatives supporting sustainable agriculture and food security contribute to the organic meat market's development. In June 2025, Sharjah Agricultural and Livestock Production EKTIFA launched FILI Poultry, an organic fresh chicken brand available in various sizes, addressing the increasing demand for organic poultry products in the region. This launch demonstrates regional producers' efforts to serve the organic meat segment by offering certified organic options that align with changing consumer preferences.
By Form: Processed Products Accelerate Convenience Trends
Fresh and chilled meat products commanded a 52.58% market share in 2024 in the GCC edible meat market, demonstrating overwhelming consumer preferences for premium-quality, fresh meat options. This preference stems from consumers viewing fresh and chilled meats as exceptionally natural, nutritionally superior, and unmatched in flavor and texture compared to frozen or processed alternatives. The region's consumers consistently choose fresh meat for both daily cooking and special occasions, establishing it as the gold standard for quality and authenticity. The comprehensive development of state-of-the-art cold storage facilities and sophisticated refrigerated supply chain networks has enabled uninterrupted access to fresh and chilled products across urban and rural areas, further cementing their market dominance.
The processed meat segment in the GCC edible meat market is projected to grow at an impressive CAGR of 5.86% through 2030, indicating exceptional expansion compared to other meat categories. This remarkable growth results from surging consumer demand for convenient, ready-to-eat, and premium value-added meat products that perfectly complement the region's increasingly dynamic, fast-paced lifestyle. The demand for processed meats, including gourmet sausages, premium artisanal cold cuts, and expertly marinated cuts, is driven by accelerating urban population growth, rapidly expanding working-class households, and the extensive proliferation of modern foodservice outlets, including prestigious international fast-food chains and professional catering services. Advancements in processing, packaging, and preservation methods have improved product longevity and quality, increasing consumer acceptance and market accessibility.
Note: Segment shares of all individual segments available upon report purchase
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By Distribution Channel: Off-Trade Gains Ground Through Retail Evolution
On-trade channels hold a dominant position in the GCC edible meat market, maintaining a 53.91% market share in 2024, supported by the region's hospitality and foodservice sectors. This segment includes hotels, restaurants, cafes, and quick-service outlets, which serve local and international cuisines that rely on meat products. The growth in tourism, business travel, and the expanding expatriate population contributes to increased dining out, driving on-trade meat consumption. The Gastronomy Industry Report 2024 by the Dubai Department of Economy and Tourism indicates that 52% of United Arab Emirates residents dine out three times a week, demonstrating the shift toward eating out and dependence on foodservice channels [3]Source: Department of Economy and Tourism, "Gastronomy Industry Report 2024", www.dubaidet.gov.ae. The gastronomy sector generates consistent bulk demand for various edible meats, from poultry to lamb and beef, reinforcing the on-trade channel's market dominance. This pattern strengthens with consumer preference for social dining experiences and convenience, making on-trade channels essential for the GCC meat market's growth.
The off-trade segment in the GCC edible meat market is growing at a CAGR of 5.74%, driven by the region's expanding modern retail infrastructure and e-commerce platforms. This growth reflects consumers' increasing preference for purchasing meat through supermarkets, hypermarkets, convenience stores, and online retail channels, which provide convenience, variety, and access to quality fresh and processed meat products. The expansion of large retail chains across GCC countries, combined with digital transformation and online shopping convenience, has increased off-trade sales. Consumers' focus on health and value has increased demand for fresh, organic, and premium meat options through organized retail outlets and e-commerce platforms that offer home delivery.
Geography Analysis
Saudi Arabia holds 50.90% market share in the GCC edible meat market in 2024, supported by its large population and consumer demand for diverse meat products. The country's market position is reinforced by government programs focused on increasing domestic production, particularly in poultry, to strengthen food security and reduce import reliance. Saudi Vision 2030 supports the modernization of agriculture and meat production through investments in farming technologies, biosecurity measures, and cold chain infrastructure. These initiatives, combined with increasing urbanization, drive consumption across red meat, poultry, and processed meat categories.
The United Arab Emirates maintains its position as the second-largest edible meat market in the GCC through its role as a regional trading hub and aviation gateway. This position enables efficient import and distribution of meat products to serve its diverse population. The country's logistics infrastructure, port facilities, and air freight network support effective supply chain operations, ensuring consistent availability of fresh, frozen, and processed meats across retail and foodservice sectors.
Oman projects a 6.11% CAGR through 2030, driven by infrastructure development and tourism growth that expand meat consumption beyond its domestic population. Qatar shows consistent demand due to mega-event preparations and expatriate population increases, while Kuwait and Bahrain represent stable markets with established consumption trends. The smaller GCC economies utilize regional trade integration for distribution from major production centers but face supply risks due to limited domestic production. While GCC countries work toward regulatory harmonization, varying halal certification requirements create compliance challenges for suppliers operating across multiple regional markets.
Competitive Landscape
The GCC edible meat market shows moderate fragmentation, with both multinational processors and regional specialists competing in the market. This structure enables companies to succeed through either cost leadership at scale or niche differentiation. Major companies in the market include Ghitha Holding PJSC, Al Islami Foods, BRF S.A., JBS S.A., and Almarai Company, each with specific strategic approaches and regional market presence. These companies maintain their market positions through strong distribution networks, established brands, and continuous product development.
Technology adoption is central to competitive strategies in the GCC edible meat market. Companies are investing in cold chain improvements to maintain product quality and extend shelf life, particularly important in this import-dependent region. The implementation of halal traceability systems, including blockchain technology, helps ensure transparency and verification of halal certification. These technological improvements help companies meet consumer expectations and regulatory requirements for food safety and halal compliance.
The market presents opportunities in value-added processing and convenience products, particularly for companies that can adapt international products to local tastes while maintaining halal standards. Urbanization and changing consumer lifestyles are increasing the demand for ready-to-cook, pre-marinated, and processed meat products. Companies that develop products combining convenience with traditional flavors and halal certification can gain a market advantage. This trend creates opportunities for both new entrants and existing companies to expand beyond basic meat products and address evolving consumer preferences in the GCC edible meat market.
GCC Edible Meat Industry Leaders
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Ghitha Holding PJSC
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Al Islami Foods
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BRF S.A.
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JBS S.A.
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Almarai Company
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- July 2025: BRF launched its first line of chilled chicken products in Saudi Arabia. The company's expansion in Saudi Arabia includes operating a production plant in Dammam and constructing a second facility in Jeddah to process a broader range of meat products.
- March 2025: Al Ain Farms expanded its poultry operations to maintain a consistent supply of fresh chicken and eggs in the United Arab Emirates. The company implemented Modified Atmosphere Packaging (MAP) for its chicken portions to extend product shelf life without the use of preservatives.
- January 2025: Siniora Foods expanded its presence in the Saudi Arabian market by constructing a new manufacturing facility in Jeddah. The facility aims to enhance Siniora's production capacity in cold cuts and frozen foods.
- December 2024: Almarai allocated USD 1.8 billion to expand its poultry production capacity by 50-70% by 2026. The expansion will increase the annual processing capacity from 250 million birds to 450 million birds by constructing new farms and upgrading existing facilities to meet rising demand.
GCC 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. Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates are covered as segments by Country.
By Product Type
| Beef |
| Mutton |
| Poultry |
| Other Meat Types |
By Category
| Traditional Meat |
| Organic Meat |
By Form
| Canned |
| Fresh/Chilled |
| Frozen |
| Processed |
By Distribution Channel
| On-trade | |
| Off-trade | Supermarkets/Hypermarkets |
| Convenience/ Grocery Stores | |
| Online Retail Stores | |
| Other Distribution Channels |
By Geography
| Saudi Arabia |
| United Arab Emirates |
| Qatar |
| Oman |
| Kuwait |
| Bahrain |
| By Product Type | Beef | |
| Mutton | ||
| Poultry | ||
| Other Meat Types | ||
| By Category | Traditional Meat | |
| Organic Meat | ||
| By Form | Canned | |
| Fresh/Chilled | ||
| Frozen | ||
| Processed | ||
| By Distribution Channel | On-trade | |
| Off-trade | Supermarkets/Hypermarkets | |
| Convenience/ Grocery Stores | ||
| Online Retail Stores | ||
| Other Distribution Channels | ||
| By Geography | Saudi Arabia | |
| United Arab Emirates | ||
| Qatar | ||
| Oman | ||
| Kuwait | ||
| Bahrain | ||
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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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