Market Overview
| Study Period | 2021 - 2031 |
|---|---|
| Forecast Data Period | 2026 - 2031 |
| Base Year Market Size (2025) | USD 4.16 Billion |
| Market Size (2026) | USD 4.25 Billion |
| Market Size (2031) | USD 4.64 Billion |
| Growth Rate (2026 - 2031) | 1.81% 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 Red Meat Market Analysis by Mordor Intelligence
The GCC Red Meat Market was valued at USD 4.16 billion in 2025and estimated to grow from USD 4.25 billion in 2026 to reach USD 4.64 billion by 2031, at a CAGR of 1.81% over the forecast period (2026-2031). The GCC red meat market is primarily driven by cultural food preferences, where lamb, mutton, and beef play a central role in daily meals and social gatherings, particularly during religious events and family occasions. The rapid expansion of modern retail formats, including hypermarkets and e-commerce grocery platforms, has enhanced the availability of chilled and premium imported cuts, leading to increased consumption frequency. Growth in the hospitality sectors, encompassing hotels, catering services, and quick-service restaurants, further drives demand, as red meat is a key ingredient in grills, shawarma, kebabs, and traditional dishes. According to the General Authority for Statistics, Saudi Arabia has 65,103 hotels and restaurants[1]Source: General Authority of Statistics, “No. of establishments by sector type and economic activity,” stats.gov.sa. Additionally, consumer preferences are shifting toward traceable, halal-certified, organic, and grass-fed meat, prompting retailers to broaden their premium product offerings. The region's limited domestic livestock production, due to arid climatic conditions, results in high import dependency, ensuring steady trade inflows and a diverse product range that supports market growth.
Key Report Takeaways
- By product type, mutton led with 54.12% of GCC red meat market share in 2025, while beef is forecast to expand at a 2.71% CAGR through 2031.
- By category, traditional meat accounted for 89.32% of the GCC red meat market size in 2025, yet organic meat is projected to advance at a 2.94% CAGR to 2031.
- By form, fresh/chilled formats captured 47.66% share of the GCC red meat market size in 2025; processed meat is poised for the fastest growth at a 2.81% CAGR through 2031.
- By distribution channel, off-trade outlets held 59.41% of the GCC red meat market share in 2025, whereas on-trade venues are expected to witness a 2.65% CAGR over 2026-2031.
- By geography, Saudi Arabia commanded 42.35% of the GCC red meat market size in 2025, but Qatar is projected to deliver the highest growth at a 3.01% CAGR during the forecast period.
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.
GCC Red Meat Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rising health awareness boosting demand for nutrient-rich red meat | +0.4% | Saudi Arabia, United Arab Emirates, Qatar | Medium term (2-4 years) |
| Western dietary habits increasing red meat consumption | +0.5% | United Arab Emirates, Saudi Arabia, Kuwait | Short term (≤ 2 years) |
| Expansion of tourism, hospitality, and foodservice sectors | +0.6% | Saudi Arabia, United Arab Emirates, Qatar | Long term (≥ 4 years) |
| Higher investment in meat processing and technology | +0.3% | Saudi Arabia, United Arab Emirates | Medium term (2-4 years) |
| Government support for food security and livestock development | +0.5% | GCC-wide, strongest in Saudi Arabia and Qatar | Long term (≥ 4 years) |
| Greater focus on traceability and quality assurance in meat products | +0.2% | United Arab Emirates, Saudi Arabia | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
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Rising health awareness boosting demand for nutrient-rich red meat
Rising health awareness in GCC countries is driving consumers to opt for protein-rich foods, positioning red meat as a significant source of iron, zinc, vitamin B12, and essential amino acids that support muscle strength and energy levels. Rather than reducing consumption, many consumers are transitioning to controlled portions and premium cuts, such as lean beef and lamb, often labeled as natural, grass-fed, or minimally processed. The increasing emphasis on balanced diets and active lifestyles has consequently boosted the demand for nutritionally beneficial animal protein. This trend is further supported by public health concerns. Affluent Gulf consumers are adjusting their protein intake toward leaner, grass-fed beef, and organic mutton, influenced by government wellness initiatives and the rising prevalence of cardiovascular diseases. According to the United Nations Development Programme, as of February 2023, cardiovascular disease accounts for 34% of all deaths in the United Arab Emirates, prompting consumers to focus more on nutrient composition and meat quality when making dietary decisions[2]Source: United Nations Development Programme, “THE CASE FOR INVESTMENT IN PREVENTION AND CONTROL OF NON-COMMUNICABLE DISEASES IN THE UNITED ARAB EMIRATES ,” undp.org.
Western dietary habits increasing red meat consumption
Western dietary habits are increasingly influencing food preferences in the GCC region. A significant expatriate workforce and globalized urban lifestyles have contributed to the growing consumption of burgers, steaks, sandwiches, and processed beef products. The widespread presence of international restaurant chains, cafés, and delivery platforms has made beef-based meals a regular part of diets, particularly among younger consumers and professionals, extending beyond traditional occasions. This trend is closely tied to the region's demographic composition. For instance, in Saudi Arabia, non-Saudis constituted 89.9% of the working-age population (15–64 years), introducing diverse eating habits that drive demand for beef and other red meat products commonly associated with Western cuisine[3]Source: General Authority of Statistics, “Population Estimates Publication 2024,” stats.gov.sa.
Expansion of tourism, hospitality, and foodservice sectors
The growing tourism, hospitality, and foodservice industries in GCC countries are driving a substantial increase in red meat demand. Hotels, resorts, catering companies, and restaurants heavily utilize beef and lamb for buffets, grills, and international cuisine offerings. High-volume consumption is sustained by large-scale events, business travel, and religious tourism, while premium dining establishments and casual eateries frequently feature meat-focused dishes such as steaks, kebabs, and barbecue platters. To cater to diverse visitor preferences, foodservice operators emphasize menu variety and quality, leading to increased procurement of chilled and frozen red meat, thereby supporting market growth in the region.
Higher investment in meat processing and technology
Increased investment in meat processing infrastructure and modern technology is enhancing the GCC red meat market by improving product quality, shelf life, and supply chain reliability. Governments and private companies are focusing on expanding automated slaughterhouses, cold-chain logistics, and advanced packaging systems, including vacuum sealing and modified-atmosphere packaging. These advancements enable retailers to provide fresher and safer meat for extended periods. Additionally, these improvements support value-added formats such as portion-controlled cuts, marinated products, and ready-to-cook options, catering to the demands of busy urban consumers. As processing efficiency improves and wastage decreases, product availability has grown across supermarkets and online platforms, driving more frequent red meat purchases in the region.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rising health concerns linked to red meat consumption | -0.3% | United Arab Emirates, Saudi Arabia, Qatar | Short term (≤ 2 years) |
| Growing shift toward plant-based and alternative proteins | -0.4% | United Arab Emirates, Saudi Arabia | Medium term (2-4 years) |
| Fluctuating prices and input costs | -0.3% | GCC-wide | Short term (≤ 2 years) |
| Constraints in domestic livestock production capacity | -0.2% | GCC-wide, most acute in Bahrain, Kuwait | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Growing shift toward plant-based and alternative proteins
The growing preference for plant-based and alternative proteins is acting as a constraint on the GCC red meat market. Health-conscious and younger consumers are increasingly opting for meat substitutes derived from legumes, soy, and other non-animal sources. Restaurants and retail chains are expanding vegetarian and flexitarian menu options, providing consumers with convenient alternatives that reduce dependence on traditional beef and lamb. Rising awareness of sustainability and interest in lighter diets are driving partial replacement of meat rather than complete elimination, gradually decreasing per-capita consumption frequency. As the availability and acceptance of alternative proteins increase, a segment of demand shifts away from conventional red meat products, thereby moderating overall market growth.
Fluctuating prices and input costs
Fluctuating prices and input costs constrain the GCC red meat market due to the region's heavy reliance on imported livestock and feed. This dependence makes prices highly sensitive to global supply disruptions, freight rates, and currency fluctuations. Variations in animal feed costs, transportation expenses, and cold-chain logistics directly impact retail and foodservice pricing, often resulting in sudden price hikes for beef and lamb. In response to price unpredictability, restaurants modify menus, and households opt for poultry or more affordable protein alternatives, reducing purchase frequency. Consequently, this volatility undermines demand stability and restricts consistent market growth.
Segment Analysis
By Product Type: Mutton Dominates and Beef Gains on Fast-Food Expansion
The mutton segment held a 54.12% market share in 2025, driven by the cultural preference for mutton in traditional Gulf cuisine. However, the beef segment is projected to grow at a CAGR of 2.71% through 2031, driven by the expansion of Western quick-service restaurant chains and the increasing expatriate population. The demand for mutton in GCC countries is driven by deeply ingrained culinary traditions, where lamb and goat meat play a central role in daily meals, festive occasions, and religious events such as family feasts and community celebrations. Regional dishes like mandi, kabsa, and slow-cooked stews specifically rely on mutton for their flavor and authenticity, ensuring its consistent cultural significance. The preference for freshly slaughtered halal meat and the widespread practice of whole-carcass cooking in households and catering further support steady consumption. Additionally, large-scale catering for events, weddings, and religious tourism generates consistent demand for bulk quantities of sheep and goat meat, maintaining stable market requirements throughout the year.
Beef consumption in the GCC is influenced by urban lifestyles and the adoption of international food culture, with items such as burgers, steaks, shawarma, and processed beef products being popular in restaurants and on delivery platforms. The expansion of quick-service restaurants, casual dining chains, fast-food chains, and premium steakhouses has contributed to increased consumption, particularly among younger consumers and expatriates, extending beyond special occasions. Retailers are promoting chilled, grain-fed, and portion-controlled cuts, enhancing convenience for home cooking. Additionally, the growth of modern retail and e-commerce grocery channels has improved access to imported beef varieties, fostering more frequent and diverse consumption patterns across the region.
Note: Segment shares of all individual segments available upon report purchase
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By Category: Organic Niche Scales Amid Premiumization
Traditional red meat accounted for 89.32% of the GCC red meat market in 2025, while organic red meat is projected to grow at a rate of 2.94% during the forecast period from 2026 to 2031. Demand for conventional red meat in the GCC is driven by its affordability, widespread availability, and integration into daily meals across households and foodservice establishments. Supermarkets, butcher shops, and catering suppliers depend on imported frozen and chilled beef and mutton to maintain a consistent supply for everyday cooking, cafeterias, and mass-market restaurants. Price-sensitive consumers and large-scale catering operations, including worker accommodations, schools, and institutional kitchens, favor conventional cuts due to their reliable quality and lower cost. The consistent need for bulk cooking in traditional dishes and quick-service menus ensures that conventional red meat remains the primary volume segment in the region.
The organic red meat market in the GCC is primarily driven by an increasing premium consumer base prioritizing cleaner labels, adherence to animal welfare standards, and minimally processed food options. Enhanced awareness of nutrition and food traceability has led consumers to prefer grass-fed and hormone-free meat, often purchased through upscale supermarkets and specialized online retailers. Additionally, premium restaurants and health-focused meal providers emphasize organic sourcing to distinguish their menus and appeal to wellness-conscious customers. As disposable income increasingly shifts toward quality over quantity, the demand for certified organic halal meat continues to grow, particularly among urban and high-income demographics.
By Form: Processed Gains as Convenience Trumps Tradition
Fresh/chilled formats captured 47.66% in 2025, whereas processed offerings are growing at 2.81% CAGR from 2026-2031. The demand for fresh and chilled red meat in the GCC is primarily driven by a strong preference for recently slaughtered halal products and the belief that fresh cuts provide superior taste and authenticity for traditional dishes. Modern butcher counters in hypermarkets and local meat shops enable customers to choose specific cuts and portion sizes, promoting frequent purchases for home cooking. Advances in cold-chain logistics and refrigerated transport have increased availability beyond major urban centers. Additionally, restaurants and catering services prefer chilled meat for grilling and slow-cooked recipes. This combination of cultural culinary practices and enhanced freshness assurance sustains the high preference for the fresh/chilled segment among households and foodservice channels.
The growth of processed red meat in the GCC is driven by fast-paced urban lifestyles and an increasing reliance on convenient meal solutions. Products like sausages, burger patties, deli slices, and ready-to-cook marinated meats cater to quick meal preparation at home and high-volume restaurant operations. The expansion of quick-service restaurants, school lunch programs, and delivery platforms has boosted the regular consumption of sandwiches and snack-based meals incorporating processed beef. Additionally, features such as attractive packaging, extended shelf life, and consistent flavor profiles appeal to younger consumers and expatriate populations, positioning processed meat as a practical alternative to traditional raw cuts.
Note: Segment shares of all individual segments available upon report purchase
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By Distribution Channel: On-Trade Challenges Off-Trade Dominance
Off-trade channels commanded 59.41% in 2025, yet on-trade is expanding at 2.65% CAGR. The off-trade segment is primarily influenced by household purchases through supermarkets, hypermarkets, neighborhood butcheries, and online grocery platforms. Consumers often choose these channels to buy meat for home cooking and family gatherings. Factors such as wide product assortments, promotional pricing, and bulk packaging formats drive stock-up behavior, particularly during weekends and festive seasons. Advances in refrigeration and packaging technologies enable retailers to provide chilled, frozen, and ready-to-cook options with extended shelf life. Additionally, e-commerce delivery enhances convenience for routine purchases. Together, these elements contribute to increased retail sales volumes for everyday consumption needs.
The on-trade market benefits from robust foodservice activities across restaurants, hotels, catering companies, and street-food outlets, which heavily feature beef and lamb dishes. Popular offerings such as grilled meats, shawarma, kebabs, and steak-based menus appeal to both local residents and tourists, establishing red meat as a key component of dining experiences. Factors such as business travel, a strong social dining culture, and large gatherings contribute to increased restaurant visits. Additionally, quick-service chains and casual dining establishments promote frequent consumption beyond special occasions. Ongoing menu innovation and the adoption of premium dining concepts further drive red meat procurement by foodservice operators across the region.
Geography Analysis
Saudi Arabia held a 42.35% share of the GCC red meat market in 2025. The demand for red meat in Saudi Arabia is primarily driven by its cultural significance, with lamb and beef being integral to traditional dishes served during family gatherings and social occasions. Additionally, large-scale catering for religious visitors and domestic events contributes to this demand. The sizable expatriate workforce further boosts everyday consumption through diverse cooking styles and restaurant offerings. The availability of fresh halal cuts is ensured by widespread butcher shops and modern hypermarkets. Furthermore, government initiatives aimed at strengthening food security and maintaining steady import channels support a consistent supply, sustaining stable consumption across households and the foodservice sector.
Qatar is projected to achieve a CAGR of 3.01% through 2031, positioning it as a key growth market. The red meat market in Qatar benefits from a significant population of international residents and a dynamic hospitality sector that incorporates global cuisines, where beef and lamb are commonly used. Premium dining establishments, hotel buffets, and catering services drive consistent bulk demand. Additionally, consumers are increasingly opting for chilled and portioned cuts available in modern retail outlets for convenient meal preparation. The country’s robust cold-chain infrastructure and preference for high-quality imported meat further support regular consumption in both household and restaurant settings.
Regular social visits and weekend gatherings in Kuwait, Bahrain, Oman, and smaller GCC economies drive consistent demand for whole cuts and bulk quantities of lamb and beef, typically sourced from neighborhood butcheries and local markets. Additionally, cross-border trade and established import networks ensure the year-round availability of various meat origins. This enables consumers to select products based on taste preferences and cooking methods, further sustaining stable consumption beyond restaurant demand.
Competitive Landscape
The GCC red meat market exhibits moderate fragmentation, with regional players such as Almarai, Tanmiah, and Al Islami competing alongside Brazilian companies JBS and BRF. Local brands gain an advantage through strong consumer trust, driven by halal assurance, familiarity with regional taste preferences, and established relationships with domestic distributors. Meanwhile, global suppliers compete by offering extensive product portfolios and reliable supply availability. This creates a competitive environment where no single group holds a dominant position in the market.
Market competition also spans distribution channels, with retailers and foodservice operators shaping supplier choices based on factors such as reliability, perceived quality, and brand reputation. Regional firms often focus on attributes like freshness, local sourcing, and cultural relevance, while multinational companies prioritize standardized quality and a diverse product range tailored to international cuisines. These differing strategies enable both types of players to coexist by addressing distinct consumer preferences rather than relying solely on price competition.
Technology and compliance capabilities are increasingly influencing competitive strength, as traceability, food safety transparency, and supply chain efficiency emerge as key purchasing factors for retailers and institutional buyers. Larger, well-organized companies are better equipped to meet stringent regulatory and documentation requirements, whereas smaller processors often concentrate on niche markets or relationship-driven channels. With rising operational complexity, partnerships, acquisitions, and gradual consolidation are anticipated, as scale and compliance readiness become critical determinants for sustained market presence.
GCC Red Meat Industry Leaders
BRF S.A.
Tanmiah Food Company
The Savola Group
JBS S.A.
Almarai Company
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- April 2025: BRF and Halal Products Development Company (HPDC) announced a new food processing facility in Jeddah, Saudi Arabia. The USD 160 million investment in the unit strengthens BRF Arabia's position in the Saudi market and reinforces the food safety partnership with the Kingdom. The facility will focus on processed poultry- and beef-based products with an annual production capacity of 40,000 tons.
- December 2024: Tanmiah Food Company has launched its Central Monitoring System (CMS) in Riyadh as part of its digital transformation strategy to enhance operational efficiency and process optimization. The CMS utilizes real-time data, IoT, and Big Data to improve oversight across the value chain, with plans to integrate AI and blockchain for better traceability and sustainability.
- November 2024: JBS S.A. inaugurated a new processing plant in Jeddah, Saudi Arabia, as part of its strategy to significantly expand its operations in the region. With an investment of USD 50 million, the facility aims to quadruple the company's production capacity.
- March 2024: Almarai announced a five-year strategic plan with investments exceeding USD 4.8 billion. The company's strategy focuses on expanding market presence, increasing sales, and strengthening financial performance across its business segments.
GCC Red Meat Market Report Scope
Beef, Mutton 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 |
| 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
| Saudi Arabia |
| United Arab Emirates |
| Oman |
| Kuwait |
| Qatar |
| Bahrain |
| Rest of GCC |
| By Product Type | Beef | |
| Mutton | ||
| 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 | Saudi Arabia | |
| United Arab Emirates | ||
| Oman | ||
| Kuwait | ||
| Qatar | ||
| Bahrain | ||
| Rest of GCC | ||
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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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