Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 4.12 Billion |
| Market Size (2030) | USD 4.54 Billion |
| Growth Rate (2025 - 2030) | 1.95% 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 size is valued at USD 4.12 billion in 2025 and is forecast to reach USD 4.54 billion by 2030, registering a CAGR of 1.95% during 2025-2030. The demand remains robust, driven by several key factors. A strong cultural affinity for mutton continues to play a significant role in sustaining consumption levels. Additionally, the rise in foodservice activities, fueled by increasing tourism across the region, has further boosted demand. Government investments in food security initiatives, aimed at reducing risks associated with import dependencies, also contribute to market stability. Saudi Arabia's duty-free access to fresh red meat enhances affordability, while the UAE's efficient import-facilitation logistics streamline supply chains. Qatar's expanded hospitality sector, following the 2022 FIFA World Cup, has created a lasting impact on red meat consumption patterns. However, the market faces certain challenges, including fluctuations in feed-grain prices and the growing popularity of plant-based alternatives, which could temper growth momentum. Despite these challenges, the market benefits from a sustained household preference for halal-certified proteins, which remain a dietary staple in the region. Furthermore, ongoing upgrades to cold-chain infrastructure at ports and distribution centers ensure the efficient handling and distribution of red meat products. These factors collectively support the market's continued, albeit modest, expansion over the forecast period.
Key Report Takeaways
- By product type, mutton led with 54.54% revenue share in 2024, while beef is projected to advance at 2.78% CAGR through 2030.
- By category, traditional meat accounted for 90.02% of the GCC red meat market share in 2024; organic meat is expanding at a 3.01% CAGR to 2030.
- By form, fresh/chilled captured 48.31% of the GCC red meat market size in 2024 and processed meat shows the highest growth at 2.94% CAGR during the forecast period.
- By distribution channel, off-trade outlets held 60.03% share in 2024, whereas on-trade venues are growing fastest at 2.88% CAGR to 2030.
- By geography, Saudi Arabia commanded 34.38% share in 2024; Qatar records the strongest growth trajectory at 3.12% CAGR through 2030.
GCC Red Meat Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Increasing health awareness promoting nutrient-rich red meat intake | +0.3% | Saudi Arabia, United Arab Emirates core, spill-over to Qatar, Kuwait | Medium term (2-4 years) |
| Increasing adoption of Western dietary habits with higher red meat intake | +0.2% | United Arab Emirates, Qatar, Bahrain with early gains in Dubai, Doha | Short term (≤ 2 years) |
| Growing tourism, hospitality, and foodservice sector | +0.4% | United Arab Emirates, Qatar, Saudi Arabia with concentration in major cities | Short term (≤ 2 years) |
| Increasing investments in meat processing and technology | +0.3% | Saudi Arabia, United Arab Emirates with regional distribution effects | Long term (≥ 4 years) |
| Government initiatives for food security and livestock development | +0.2% | Regional, with early gains in Saudi Arabia, United Arab Emirates | Long term (≥ 4 years) |
| Growing preference for traceability and quality assurance in meat products | +0.2% | Regional, premium segments in United Arab Emirates, Qatar | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Understand The Key Trends Shaping This Market
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Increasing health awareness promoting nutrient-rich red meat intake
Consumer education campaigns are actively reshaping purchasing decisions across Gulf markets by emphasizing the high protein density and rich micronutrient profile of red meat. Qatar's health authority has reinforced this shift by recommending a weekly consumption of 455g of red meat, offering official validation for moderate intake levels and addressing earlier dietary restrictions [1]Source: International Trade Administration, "Qatar Country Commercial Guide", www.trade.gov. This regulatory support is encouraging market expansion as consumers increasingly trust and adopt balanced red meat consumption as part of their diets. Premium cuts and organic segments are witnessing notable growth, as health-conscious demographics respond enthusiastically to targeted nutritional messaging. However, this influence remains predominantly concentrated in urban centers, where health awareness campaigns achieve the greatest reach and impact. The long-term sustainability of this trend depends on consistent government efforts to promote balanced dietary guidelines, steering clear of restrictive health warnings that could undermine consumer confidence and market growth.
Increasing adoption of Western dietary habits with higher red meat intake
The increasing adoption of Western dietary habits in the GCC region is a significant driver of the red meat market. As lifestyles modernize and incomes rise, consumers are incorporating more red meat into their diets, inspired by Western food culture that emphasizes higher protein intake. This shift is particularly noticeable among the younger and urban population, who favor Western-style cuisines such as steaks, burgers, and grilled meats that prominently feature beef and other red meats. The growing restaurant and foodservice sectors also promote these eating habits, providing wider access to diverse red meat preparations. With greater exposure to global food trends, GCC consumers are embracing these habits while still valuing traditional dishes. This convergence of cultural preferences fuels rising demand for red meat, supporting market growth across countries like Saudi Arabia, UAE, and Kuwait. The trend also encourages investment in high-quality meat products that align with evolving consumer tastes and preferences.
Growing tourism, hospitality, and foodservice sector
The GCC red meat market is strongly driven by the rapid growth of the tourism, hospitality, and foodservice sectors. Governments across the GCC are actively investing in luxury hotel developments, resorts, and world-class tourist attractions to diversify their economies beyond oil dependency. The hospitality industry is witnessing a notable resurgence with rising occupancy rates and an expanding luxury hotel room inventory, enhancing the region’s appeal as a global travel destination. Dubai continues to strengthen its position as a global tourism hub, welcoming a record 18.72 million international overnight visitors in 2024, reflecting a 9% increase compared to the previous year [2]Source: Dubai Economy and Tourism, “Tourism Performance Report January - December 2024”, www.dubaidet.gov.ae . This growth demonstrates Dubai's expanding appeal driven by its world-class hospitality infrastructure, luxury attractions, and diversified cultural offerings. Similarly, Saudi Arabia has witnessed a remarkable surge in tourism, receiving 86.16 million tourists in 2024 [3]Source: Ministry of Tourism, “Tourism Dashboard”, www.mt.gov.sa. The Kingdom’s growing appeal as a global travel destination is backed by strategic initiatives under its Vision 2030 plan, focused on expanding its hospitality and tourism infrastructure. This vast influx of visitors not only boosts the hotel and foodservice industries but also drives the consumption of red meat products across restaurants, hotels, and events.
Increasing investments in meat processing and technology
Increasing investments in meat processing and technology are key drivers of growth in the GCC red meat market. Governments and private sector players are focused on expanding advanced processing facilities and enhancing cold chain infrastructure, which improves product quality, safety, and shelf life. These investments support the growing demand for premium, halal-certified meat products that meet the high standards of regional consumers. Technological advancements in packaging, refrigeration, and supply chain logistics are enabling more efficient operations and reducing waste. Additionally, innovations in ready-to-cook and processed meat products cater to the convenience-driven urban population. Overall, the continuous infusion of capital and adoption of modern technologies is strengthening the GCC’s meat industry resilience, self-sufficiency, and capacity to meet rising consumer expectations.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Growing awareness of health concerns related to red meat | -0.2% | Regional, concentrated in urban educated segments | Medium term (2-4 years) |
| Increasing popularity of plant-based and alternative proteins | -0.3% | United Arab Emirates, Qatar with concentration in Dubai, Abu Dhabi | Short term (≤ 2 years) |
| Price volatility and raw material cost fluctuations | -0.4% | Regional acute impact in import-dependent markets | Short term (≤ 2 years) |
| Limited local livestock production capacity | -0.2% | Saudi Arabia, Oman with regional supply constraints | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Growing awareness of health concerns related to red meat
A growing awareness of health concerns related to red meat consumption is an emerging restraint impacting the GCC red meat market. Consumers are becoming increasingly conscious of the potential health risks associated with high red meat intake, including cardiovascular diseases and other health issues linked to processed and excessive red meat consumption. This heightened health awareness has prompted some segments of the population to reduce their red meat intake or switch to leaner alternatives such as white meat or plant-based proteins. Additionally, there is a rising demand for transparency in sourcing, halal certification, and sustainable practices, which influences purchasing decisions. The market is also witnessing a shift towards healthier, more organic, and grass-fed meat options, as consumers seek products that align with their wellness and sustainability goals. This shift in consumer perception and behavior presents a challenge to traditional red meat consumption patterns but also offers opportunities for markets and producers to innovate with healthier options.
Increasing popularity of plant-based and alternative proteins
The rising popularity of plant-based and alternative proteins is increasingly influencing the GCC red meat market as a significant restraint. Plant-based meat products, designed to closely mimic the taste and texture of conventional red meat, are capturing the interest of health-conscious, environmentally aware, and ethically motivated consumers. These alternatives offer a sustainable option by reducing the environmental footprint associated with traditional livestock farming while addressing concerns related to animal welfare. The GCC market is witnessing an expansion of innovative plant-based product lines available in retail and foodservice sectors, making them more accessible to a broad consumer base. Growing awareness of the health implications of excessive red meat consumption also encourages consumers to explore these alternatives. Consequently, plant-based proteins are gaining a foothold and growing rapidly, which challenges the traditional red meat market by offering new dietary choices that align with evolving preferences for healthier and more sustainable food options.
Segment Analysis
By Product Type: Mutton Leads Cultural Preferences
Mutton holds a commanding 54.54% share of the GCC red meat market in 2024, underscoring its deep cultural and religious significance across the Gulf Cooperation Council societies. Sheep and goat meat have long been integral to traditional dietary patterns, especially in celebratory and religious meals such as Eid and other festivals. The preference for mutton is sustained by strong consumer loyalty and the availability of quality imports from suppliers like Australia, New Zealand, and India. Fresh and chilled mutton remains the preferred form, favored for its flavor and texture in regional specialties like kebabs and biryanis. The market’s size and entrenched demand are supported by a well-developed distribution network comprising both modern retail and traditional meat markets. This dominant share highlights mutton’s pivotal role as the preferred protein source across GCC countries such as Saudi Arabia, the UAE, and Kuwait.
The mutton segment is projected to grow steadily with a compound annual growth rate (CAGR) of 2.78% through 2030, driven by ongoing population growth and the sustained cultural importance of sheep and goat meat. This steady expansion reflects how mutton consumption not only fulfills traditional dietary needs but also adapts to emerging trends like premiumization and higher quality preferences. Increasing disposable incomes and urbanization across the GCC support demand for more diverse and high-quality cuts of mutton. Despite some challenges from alternative protein options, the segment continues to benefit from initiatives aimed at improving domestic production and supply chain efficiencies. The slow but consistent growth trajectory indicates resilience and long-term potential for mutton as a major contributor to the GCC red meat market’s value.
Note: Segment shares of all individual segments available upon report purchase
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By Category: Traditional Dominance Faces Organic Challenge
Traditional meat products dominate the GCC red meat market with a substantial 90.02% share in 2024, underscoring the strong consumer preference for conventional meat offerings. This overwhelming market control is supported by well-established supply chains that ensure consistent availability throughout the region. Price competitiveness plays a crucial role, making traditional meat products accessible to a wide demographic. Furthermore, consumer familiarity and cultural dietary preferences heavily favor traditional varieties of red meat. The sector benefits from extensive retail and wholesale channels, ranging from traditional butcher shops to modern supermarkets, which cater to diverse consumer needs. Despite the growing interest in alternative options, traditional meat’s stronghold remains entrenched by its longstanding presence and proven quality assurance in the GCC market.
In contrast, the organic meat segment is emerging as the fastest-growing category, with a notable CAGR of 3.01% projected through 2030. This growth is primarily driven by rising health consciousness among consumers seeking premium, chemical-free products. Organic meat’s premium positioning appeals particularly to affluent and urban segments increasingly prioritizing sustainability and wellness. However, the organic category faces significant challenges including limited local production capacity, which hampers scalability and widespread availability. Higher production and retail costs also pose barriers to broader consumer adoption. Additionally, knowledge gaps persist among both producers and consumers regarding organic certification standards. Nonetheless, as these barriers are addressed, organic meat is poised to carve out a meaningful and profitable niche within the GCC red meat market.
By Form: Fresh Leads While Processed Gains Momentum
Fresh and chilled meat holds the largest market share in the GCC red meat market, accounting for 48.31% in 2024, underscoring strong consumer preference for quality and traditional preparation methods prevalent in Gulf households. This segment benefits significantly from the well-established cold chain infrastructure that ensures product freshness and safety for consumers. Fresh meat is particularly favored in traditional Middle Eastern dishes such as kebabs, shawarma, and stews, where the quality and texture of meat play a critical role. Trust in product quality drives repeat purchases, especially as fresh and chilled meats are widely available through multiple distribution channels, including supermarkets, butcher shops, and markets. The cultural and religious importance of halal-certified fresh meat further strengthens this segment’s position. Investments in infrastructure and supply chain logistics are expected to ensure the sustained availability and competitiveness of fresh and chilled meat in the region.
On the other hand, processed meat stands out as the fastest-growing segment, with a CAGR of 2.94% projected through 2030. This growth is supported by increasing urbanization and changing consumer lifestyles that favor convenience, including ready-to-cook and ready-to-eat protein solutions. The rising working population in GCC countries, coupled with expanding foodservice and hospitality sectors, boosts the demand for processed meat products that require minimal preparation. Industry players are innovating by introducing a variety of processed meat products, such as sausages, smoked meats, and marinated portions, catering to evolving tastes and increasing demand for convenience. The development of modern cold chain facilities and the presence of international foodservice chains further strengthen this segment’s growth trajectory. Overall, the processed meat segment is shaping up to be a key driver of market expansion in the GCC red meat industry.
By Distribution Channel: Off-Trade Dominance Challenged by Foodservice Growth
Off-trade channels hold the largest share in the GCC red meat market, commanding 60.03% of the market in 2024. This dominance is driven by the extensive penetration of supermarkets and hypermarkets across the region, which offer consumers a wide variety of red meat products in a convenient, one-stop shopping format. These modern retail outlets appeal to diverse consumer segments by providing fresh, frozen, and processed meat options with assured quality and halal certification. The growth of online retail platforms further strengthens the off-trade channel by expanding access and offering home delivery services. The price competitiveness and promotional activities commonly found in off-trade outlets also enhance their appeal. Additionally, expanding urbanization and changing shopping habits continue to reinforce the importance of this channel as the primary distribution route for red meat in the GCC.
In contrast, on-trade channels are the fastest-growing segment, expected to expand at a 2.88% compound annual growth rate (CAGR) through 2030. This growth is fueled by a recovering tourism sector, expanding hospitality industry, and evolving consumer dining preferences in Gulf markets. On-trade includes restaurants, hotels, cafes, and other foodservice establishments where red meat is a staple of many traditional and gourmet dishes. The resurgence in dining out post-pandemic, along with an increase in premium and experiential dining options, contributes to the rising demand within this channel. Furthermore, growing religious and cultural festivals, along with business and leisure travel, generate sustained demand for high-quality red meat products in on-trade outlets. These dynamics position the on-trade segment as a key contributor to future market growth across the GCC region.
Note: Segment shares of all individual segments available upon report purchase
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Geography Analysis
In 2024, Saudi Arabia commands a 34.38% market share, leveraging its population scale, economic diversification, and strategic food security investments to assert its regional dominance. The kingdom's leadership in the market is anchored in its vast population and proactive food security measures, emphasizing the availability and affordability of protein. Saudi policies, which permit duty-free imports of fresh red meat while safeguarding domestic processing, foster a conducive environment for market growth. Responding to this landscape, global giants are making substantial investments, exemplified by BRF's USD 160 million processing facility in Jeddah, underscoring their confidence in the market's long-term demand trajectory. The Saudi market enjoys the advantages of established distribution networks, robust purchasing power, and cultural inclinations that keep red meat at the forefront of dietary choices.
The UAE and Qatar emerge as high-growth markets, fueled by unique economic and demographic dynamics, presenting lucrative prospects for red meat suppliers. The UAE, a pivotal regional trade hub, boasts a diverse expatriate demographic and a thriving tourism sector, driving demand for a wide array of products and quality benchmarks. Dubai's rise as a cold storage and distribution nucleus, adhering to stringent halal standards under ESMA's watchful eye, cements its status as a regional market gateway. Additionally, the UAE's strategic investments in logistics infrastructure and its ability to cater to premium consumer segments further enhance its attractiveness for suppliers aiming to penetrate the GCC market. Qatar, with a projected 3.12% CAGR growth through 2030, benefits from ongoing economic expansion, the legacy of World Cup infrastructure, and government-backed food security investments, all bolstering consumption growth. The country's focus on diversifying its food supply sources and enhancing local production capabilities also contributes to its sustained market growth.
Kuwait, Bahrain, Oman, and other smaller GCC markets maintain steady demand but grapple with challenges like import reliance and constrained local production. These markets reap the rewards of the GCC customs union, which streamlines tariff structures and eases trade barriers. Efforts towards regulatory alignment, such as GSO standards and coordination with the GCC Accreditation Center, are paving the way for unified market access, favoring suppliers with efficient regional distribution networks. Furthermore, these smaller markets are increasingly adopting modern retail formats and e-commerce channels, which are gradually reshaping consumer purchasing behaviors and creating new opportunities for suppliers to expand their reach.
Competitive Landscape
The GCC red meat market demonstrates moderate fragmentation, with a concentration score of 5 out of 10. This market structure creates opportunities for both consolidation and niche specialization strategies. Established international players, such as JBS and BRF, are actively pursuing capacity expansion and vertical integration. By leveraging their global supply chain capabilities and processing expertise, these companies aim to strengthen their market share and establish a competitive edge in the region. Their strategic focus on scaling operations, enhancing production efficiency, and ensuring consistent supply positions them as dominant forces in the market. Additionally, these players are increasingly investing in marketing and branding efforts to appeal to the region's evolving consumer preferences.
Regional players, on the other hand, are concentrating on their unique strengths to maintain a competitive position. These companies prioritize halal certification excellence, which is a critical factor in the GCC market, ensuring compliance with religious and cultural requirements. Furthermore, they are building strong local distribution networks to ensure timely delivery and availability of products across various channels. By leveraging their deep cultural understanding, regional players are tailoring their offerings to meet the specific tastes and preferences of GCC consumers. This localized approach not only helps them defend their market share but also enables them to build strong customer loyalty in the face of growing competition from international players.
Technology adoption is becoming a significant differentiator in the GCC red meat market. Investments in cold chain infrastructure, traceability systems, and automated processing are driving improvements in quality consistency, food safety, and operational efficiency. Companies that integrate these advanced technologies into their operations are gaining a competitive advantage, ensuring better product standards and streamlined processes. For instance, traceability systems allow companies to monitor the entire supply chain, enhancing transparency and building consumer trust. As a result, technology is playing a pivotal role in shaping the competitive landscape of the market, enabling companies to meet the rising demand for high-quality and safe red meat products.
GCC Red Meat Industry Leaders
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BRF S.A.
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Tanmiah Food Company
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The Savola Group
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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
- 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.
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List of Tables & Figures
- Figure 1:
- BEEF PRICE PER METRIC TON, USD, GCC, 2017 - 2023
- Figure 2:
- MUTTON PRICE PER METRIC TON, USD, GCC, 2017 - 2023
- Figure 3:
- BEEF PRODUCTION, METRIC TON, GCC, 2017 - 2029
- Figure 4:
- MUTTON PRODUCTION, METRIC TON, GCC, 2017 - 2029
- Figure 5:
- PORK PRODUCTION, METRIC TON, GCC, 2017 - 2029
- Figure 6:
- VOLUME OF RED MEAT MARKET, METRIC TONS, GCC, 2017 - 2029
- Figure 7:
- VALUE OF RED MEAT MARKET, USD, GCC, 2017 - 2029
- Figure 8:
- VOLUME OF RED MEAT MARKET BY TYPE, METRIC TONS, GCC, 2017 - 2029
- Figure 9:
- VALUE OF RED MEAT MARKET BY TYPE, USD, GCC, 2017 - 2029
- Figure 10:
- VOLUME SHARE OF RED MEAT MARKET SPLIT BY TYPE, %, GCC, 2017 VS 2023 VS 2029
- Figure 11:
- VALUE SHARE OF RED MEAT MARKET SPLIT BY TYPE, %, GCC, 2017 VS 2023 VS 2029
- Figure 12:
- VOLUME OF BEEF MARKET, METRIC TONS, GCC, 2017 - 2029
- Figure 13:
- VALUE OF BEEF MARKET, USD, GCC, 2017 - 2029
- Figure 14:
- VALUE SHARE OF BEEF RED MEAT MARKET SPLIT BY FORM, %, GCC, 2022 VS 2029
- Figure 15:
- VOLUME OF MUTTON MARKET, METRIC TONS, GCC, 2017 - 2029
- Figure 16:
- VALUE OF MUTTON MARKET, USD, GCC, 2017 - 2029
- Figure 17:
- VALUE SHARE OF MUTTON RED MEAT MARKET SPLIT BY FORM, %, GCC, 2022 VS 2029
- Figure 18:
- VOLUME OF OTHER MEAT MARKET, METRIC TONS, GCC, 2017 - 2029
- Figure 19:
- VALUE OF OTHER MEAT MARKET, USD, GCC, 2017 - 2029
- Figure 20:
- VALUE SHARE OF OTHER MEAT RED MEAT MARKET SPLIT BY FORM, %, GCC, 2022 VS 2029
- Figure 21:
- VOLUME OF RED MEAT MARKET BY FORM, METRIC TONS, GCC, 2017 - 2029
- Figure 22:
- VALUE OF RED MEAT MARKET BY FORM, USD, GCC, 2017 - 2029
- Figure 23:
- VOLUME SHARE OF RED MEAT MARKET SPLIT BY FORM, %, GCC, 2017 VS 2023 VS 2029
- Figure 24:
- VALUE SHARE OF RED MEAT MARKET SPLIT BY FORM, %, GCC, 2017 VS 2023 VS 2029
- Figure 25:
- VOLUME OF CANNED RED MEAT MARKET, METRIC TONS, GCC, 2017 - 2029
- Figure 26:
- VALUE OF CANNED RED MEAT MARKET, USD, GCC, 2017 - 2029
- Figure 27:
- VALUE SHARE OF CANNED RED MEAT MARKET SPLIT BY TYPE, %, GCC, 2022 VS 2029
- Figure 28:
- VOLUME OF FRESH / CHILLED RED MEAT MARKET, METRIC TONS, GCC, 2017 - 2029
- Figure 29:
- VALUE OF FRESH / CHILLED RED MEAT MARKET, USD, GCC, 2017 - 2029
- Figure 30:
- VALUE SHARE OF FRESH / CHILLED RED MEAT MARKET SPLIT BY TYPE, %, GCC, 2022 VS 2029
- Figure 31:
- VOLUME OF FROZEN RED MEAT MARKET, METRIC TONS, GCC, 2017 - 2029
- Figure 32:
- VALUE OF FROZEN RED MEAT MARKET, USD, GCC, 2017 - 2029
- Figure 33:
- VALUE SHARE OF FROZEN RED MEAT MARKET SPLIT BY TYPE, %, GCC, 2022 VS 2029
- Figure 34:
- VOLUME OF PROCESSED RED MEAT MARKET, METRIC TONS, GCC, 2017 - 2029
- Figure 35:
- VALUE OF PROCESSED RED MEAT MARKET, USD, GCC, 2017 - 2029
- Figure 36:
- VALUE SHARE OF PROCESSED RED MEAT MARKET SPLIT BY TYPE, %, GCC, 2022 VS 2029
- Figure 37:
- VOLUME OF RED MEAT MARKET BY DISTRIBUTION CHANNEL, METRIC TONS, GCC, 2017 - 2029
- Figure 38:
- VALUE OF RED MEAT MARKET BY DISTRIBUTION CHANNEL, USD, GCC, 2017 - 2029
- Figure 39:
- VOLUME SHARE OF RED MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, GCC, 2017 VS 2023 VS 2029
- Figure 40:
- VALUE SHARE OF RED MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, GCC, 2017 VS 2023 VS 2029
- Figure 41:
- VOLUME OF RED MEAT MARKET SOLD VIA OFF-TRADE, METRIC TONS, GCC, 2017 - 2029
- Figure 42:
- VALUE OF RED MEAT MARKET SOLD VIA OFF-TRADE, USD, GCC, 2017 - 2029
- Figure 43:
- VOLUME OF RED MEAT MARKET SOLD VIA OFF-TRADE CHANNELS, %, GCC, 2017 VS 2023 VS 2029
- Figure 44:
- VALUE OF RED MEAT MARKET SOLD VIA OFF-TRADE CHANNELS, %, GCC, 2017 VS 2023 VS 2029
- Figure 45:
- VOLUME OF RED MEAT MARKET SOLD VIA CONVENIENCE STORES, METRIC TONS, GCC, 2017 - 2029
- Figure 46:
- VALUE OF RED MEAT MARKET SOLD VIA CONVENIENCE STORES, USD, GCC, 2017 - 2029
- Figure 47:
- VALUE SHARE OF RED MEAT MARKET SOLD VIA CONVENIENCE STORES SPLIT BY TYPE, %, GCC, 2022 VS 2029
- Figure 48:
- VOLUME OF RED MEAT MARKET SOLD VIA ONLINE CHANNEL, METRIC TONS, GCC, 2017 - 2029
- Figure 49:
- VALUE OF RED MEAT MARKET SOLD VIA ONLINE CHANNEL, USD, GCC, 2017 - 2029
- Figure 50:
- VALUE SHARE OF RED MEAT MARKET SOLD VIA ONLINE CHANNEL SPLIT BY TYPE, %, GCC, 2022 VS 2029
- Figure 51:
- VOLUME OF RED MEAT MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, METRIC TONS, GCC, 2017 - 2029
- Figure 52:
- VALUE OF RED MEAT MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, USD, GCC, 2017 - 2029
- Figure 53:
- VALUE SHARE OF RED MEAT MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS SPLIT BY TYPE, %, GCC, 2022 VS 2029
- Figure 54:
- VOLUME OF RED MEAT MARKET SOLD VIA OTHERS, METRIC TONS, GCC, 2017 - 2029
- Figure 55:
- VALUE OF RED MEAT MARKET SOLD VIA OTHERS, USD, GCC, 2017 - 2029
- Figure 56:
- VALUE SHARE OF RED MEAT MARKET SOLD VIA OTHERS SPLIT BY TYPE, %, GCC, 2022 VS 2029
- Figure 57:
- VOLUME OF RED MEAT MARKET SOLD VIA ON-TRADE, METRIC TONS, GCC, 2017 - 2029
- Figure 58:
- VALUE OF RED MEAT MARKET SOLD VIA ON-TRADE, USD, GCC, 2017 - 2029
- Figure 59:
- VOLUME OF RED MEAT MARKET BY COUNTRY, METRIC TONS, GCC, 2017 - 2029
- Figure 60:
- VALUE OF RED MEAT MARKET BY COUNTRY, USD, GCC, 2017 - 2029
- Figure 61:
- VOLUME SHARE OF RED MEAT MARKET SPLIT BY COUNTRY, %, GCC, 2017 VS 2023 VS 2029
- Figure 62:
- VALUE SHARE OF RED MEAT MARKET SPLIT BY COUNTRY, %, GCC, 2017 VS 2023 VS 2029
- Figure 63:
- VOLUME OF RED MEAT MARKET, METRIC TONS, BAHRAIN, 2017 - 2029
- Figure 64:
- VALUE OF RED MEAT MARKET, USD, BAHRAIN, 2017 - 2029
- Figure 65:
- VALUE SHARE OF RED MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, BAHRAIN, 2022 VS 2029
- Figure 66:
- VOLUME OF RED MEAT MARKET, METRIC TONS, KUWAIT, 2017 - 2029
- Figure 67:
- VALUE OF RED MEAT MARKET, USD, KUWAIT, 2017 - 2029
- Figure 68:
- VALUE SHARE OF RED MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, KUWAIT, 2022 VS 2029
- Figure 69:
- VOLUME OF RED MEAT MARKET, METRIC TONS, OMAN, 2017 - 2029
- Figure 70:
- VALUE OF RED MEAT MARKET, USD, OMAN, 2017 - 2029
- Figure 71:
- VALUE SHARE OF RED MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, OMAN, 2022 VS 2029
- Figure 72:
- VOLUME OF RED MEAT MARKET, METRIC TONS, QATAR, 2017 - 2029
- Figure 73:
- VALUE OF RED MEAT MARKET, USD, QATAR, 2017 - 2029
- Figure 74:
- VALUE SHARE OF RED MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, QATAR, 2022 VS 2029
- Figure 75:
- VOLUME OF RED MEAT MARKET, METRIC TONS, SAUDI ARABIA, 2017 - 2029
- Figure 76:
- VALUE OF RED MEAT MARKET, USD, SAUDI ARABIA, 2017 - 2029
- Figure 77:
- VALUE SHARE OF RED MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, SAUDI ARABIA, 2022 VS 2029
- Figure 78:
- VOLUME OF RED MEAT MARKET, METRIC TONS, UNITED ARAB EMIRATES, 2017 - 2029
- Figure 79:
- VALUE OF RED MEAT MARKET, USD, UNITED ARAB EMIRATES, 2017 - 2029
- Figure 80:
- VALUE SHARE OF RED MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED ARAB EMIRATES, 2022 VS 2029
- Figure 81:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, GCC, 2020 - 2023
- Figure 82:
- MOST ADOPTED STRATEGIES, COUNT, GCC, 2020 - 2023
- Figure 83:
- VALUE SHARE OF MAJOR PLAYERS, %, GCC
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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