Germany Poultry Meat Market Size and Share
Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 4.29 Billion |
| Market Size (2030) | USD 4.39 Billion |
| Growth Rate (2025 - 2030) | 0.46% CAGR |
| Market Concentration | Medium |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
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Germany Poultry Meat Market Analysis by Mordor Intelligence
The German poultry meat market is projected to grow from USD 4.29 billion in 2025 to USD 4.39 billion by 2030, with a slow CAGR of 0.46%. This limited growth reflects a shift from increasing production volumes to focusing on higher-value products. Factors such as stable consumption patterns, limited growth in per-capita poultry intake, and rising competition from alternative protein sources are slowing overall market expansion. However, opportunities remain in areas like premium products, animal welfare-focused offerings, and innovative processed poultry items, which continue to attract consumer interest and drive profitability. Chicken remains the most widely purchased poultry type due to its affordability and efficient supply chains. However, turkey, organic poultry, and convenience-oriented processed products are gaining popularity as consumers prioritize health, sustainability, and convenience in their food choices. The retail landscape is also evolving. On-trade foodservice channels, such as restaurants, have regained momentum following disruptions caused by the pandemic. Meanwhile, off-trade channels, including digital platforms and modern grocery stores, are capturing more market share as consumers increasingly value price transparency and the convenience of home delivery. The market remains moderately concentrated, with larger players leveraging their scale and resources to adapt to these changing consumer preferences.
Key Report Takeaways
- By species, chicken captured 92.56% of the German poultry meat market share in 2024, whereas turkey is projected to expand at a 1.54% CAGR through 2030.
- By form, frozen products led with 38.64% of the German poultry meat market share in 2024; processed variants are forecast to grow at a 1.28% CAGR to 2030.
- By nature, conventional offerings accounted for 85.84% of the German poultry meat market size in 2024, while organic lines are advancing at a 2.43% CAGR to 2030.
- By distribution channel, on-trade foodservice held 55.62% of the German poultry meat market size in 2024; off-trade retail is moving ahead at a 1.83% CAGR through 2030.
Germany Poultry Meat Market Trends and Insights
Drivers Impact Analysis
| DRIVER | (~) % IMPACT ON CAGR FORECAST | GEOGRAPHIC RELEVANCE | IMPACT TIMELINE |
|---|---|---|---|
| Increasing consumer health consciousness and preference for lean protein | +0.8% | National, with stronger adoption in urban centers | Medium term (2-4 years) |
| Growing preference for organic and antibiotic-free poultry | +0.6% | National, concentrated in affluent regions | Long term (≥ 4 years) |
| Consumer inclination towards locally sourced poultry products | +0.4% | Regional, strongest in Bavaria and Baden-Württemberg | Short term (≤ 2 years) |
| Expansion of the foodservice sector boosting poultry demand | +0.3% | National, urban concentration | Medium term (2-4 years) |
| Technological advancements in poultry farming and processing | +0.5% | National, early adoption in Lower Saxony | Long term (≥ 4 years) |
| Sustainability concerns driving environmentally friendly production methods | +0.7% | Europe-wide, German leadership implementation | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Increasing consumer health consciousness and preference for lean protein
Growing health awareness among consumers and the increasing preference for lean, protein-rich diets are key factors driving the growth of Germany’s poultry meat market. A January 2025 report by Frontiers Organization highlights that 62.3% of German consumers consider healthy eating to be important[1]Source: Frontiers Organization, "Attitude Towards Healthy Nutrition in Germany, " frontiersin.org. This has led to a noticeable decline in red meat consumption and a shift toward leaner alternatives like chicken and turkey. Poultry is widely perceived as a healthier option due to its association with benefits such as heart health, weight management, and lower levels of saturated fat, which align with national dietary recommendations. For instance, a standard serving of chicken breast, approximately 3.5 ounces (as reported by the National Chicken Council, provides a high protein-to-fat ratio, making it particularly appealing to health-conscious individuals[2]Source: National Chicken Council, "Nutrition and Health," nationalchickencouncil.org. To meet this growing demand, poultry processors are introducing more ready-to-cook and fortified products with clear nutritional labeling.
Growing preference for organic and antibiotic-free poultry
Consumer demand for organic and antibiotic-free poultry is significantly driving the growth of Germany’s poultry meat market. A June 2025 survey published by ScienceDirect revealed that the organic label is the most important factor influencing meat purchase decisions in Germany[3]Source: ScienceDirect, "Consumer Preferences For Organic, Animal Welfare-Friendly, and Locally Produced Meat in Workplace Canteens: Results of a Discrete Choice Experiment in Germany," sciencedirect.com. This highlights the increasing trust in certified welfare and sustainability standards among consumers. While organic poultry currently makes up a smaller portion of the market, it is steadily growing. For instance, certified organic production already accounts for the majority of the country’s egg output, as reported by the Thünen Institute. This demonstrates consumer confidence in regulated quality and traceability standards. Retailer participation in the European Chicken Commitment has encouraged producers to adopt higher animal welfare practices. To meet this demand, larger, vertically integrated producers are investing in advanced technologies like blockchain-enabled traceability systems.
Expansion of the foodservice sector boosting poultry demand
Germany’s growing foodservice sector is significantly boosting the demand for poultry meat. According to the United States Department of Agriculture, sales in the country’s foodservice sector increased by 2.4% in 2024, reaching USD 93.7 billion[4]Source: United States Department of Agriculture, "Retail Foods Annual," apps.fas.usda.gov. This growth reflects higher activity in restaurants, quick-service outlets, and institutional catering. Poultry is becoming a preferred choice for chefs due to its versatility, ease of preparation, and relatively stable prices compared to red meats. It is widely used in various dishes such as salads, wraps, and buffet meals, making it a staple in many hospitality venues and catering services. To cater to this rising demand, poultry processors are focusing on providing bulk packaging, consistent portion sizes, and marinades with longer shelf life. These innovations help improve kitchen efficiency and reduce preparation time, making poultry even more appealing to foodservice providers.
Technological advancements in poultry farming and processing
Technological advancements in poultry farming and processing are playing a crucial role in driving growth in Germany’s poultry meat market. At EuroTier 2024, new AI-enabled camera systems were showcased, which can perform in-ovo sexing (determining the sex of chicks before they hatch) and monitor flock behavior. These technologies help reduce the number of chicks culled and ensure better compliance with animal welfare regulations. In processing facilities, innovations like KPM Analytics’ TheiaVu WD-300 allow real-time inspection of carcasses at high speeds, reducing the need for manual labor and improving food safety standards. Robotics is being adopted to handle repetitive tasks, which addresses the labor shortages faced by German processing plants. Precision feeding software and data-driven tools for nutrient management are helping farmers optimize feed usage, improving feed-conversion ratios and reducing costs.
Restraints Impact Analysis
| RESTRAINT | (~) % IMPACT ON CAGR FORECAST | GEOGRAPHIC RELEVANCE | IMPACT TIMELINE |
|---|---|---|---|
| Disease outbreaks such as bird flu and Newcastle disease | -0.3% | National, with regional concentration patterns | Short term (≤ 2 years) |
| Stringent food safety, animal welfare, and antibiotic use regulations | -0.4% | Europe-wide, German strict implementation | Medium term (2-4 years) |
| Fluctuations in feed prices | -0.5% | National, affecting all production scales | Short term (≤ 2 years) |
| Competition from alternative protein sources | -0.2% | National, urban market concentration | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Stringent food-safety, animal-welfare, and antibiotic rules
Strict food-safety, animal-welfare, and antibiotic regulations are creating challenges for growth and profitability in Germany’s poultry meat market. The country often implements stricter rules than the European Union's baseline requirements, such as reducing the number of birds allowed per square meter and limiting the preventive use of antibiotics. Recent changes to the Tierschutzgesetz (Animal Welfare Act) now require farmers to provide enrichment materials like perches and more space for each bird, which has significantly increased production costs. Producers must comply with stricter documentation, leading many to invest in advanced software systems to manage compliance and avoid being removed from retailer supply chains. Larger companies are using these higher standards to strengthen their brand image and create barriers for new competitors.
Disease outbreaks such as bird flu and newcastle disease
Recurring disease outbreaks, such as avian influenza and Newcastle disease, significantly challenge the growth and stability of Germany’s poultry meat market. Highly pathogenic avian influenza (HPAI) strains, especially H5N1, remain prevalent in wild bird populations, leading to strict containment measures. These measures include movement restrictions, mass culling of infected flocks, and temporary bans on trade. The Friedrich-Loeffler-Institut (FLI) actively monitors these outbreaks and enforces biosecurity protocols, requiring farms to invest in measures like controlled-access entry systems and disinfection tunnels. Insurance premiums have risen sharply in areas prone to outbreaks, particularly in migratory bird zones. Smaller farms face significant financial difficulties when their flocks are culled due to infections. During outbreak periods, export bans result in surplus poultry being redirected to the domestic market.
Segment Analysis
By Species: Chicken Dominance Faces Turkey Innovation
Chicken remains the most popular choice among German households, holding a dominant 92.56% market share in 2024. This preference is driven by chicken’s affordability, versatility, and consistent availability in both fresh and processed forms. Its ability to fit into a variety of traditional and modern recipes makes it a staple in German kitchens. Retailers favor chicken due to its high turnover rates, while producers benefit from well-established supply chains and economies of scale. These factors collectively ensure chicken’s stronghold in the poultry meat market, making it the primary driver of domestic production and sales volumes.
Meanwhile, turkey is gaining traction as the fastest-growing segment, with a projected CAGR of 1.54% through 2030. The increasing focus on health-conscious diets and the demand for lean, high-protein meats are boosting turkey’s popularity. Consumers are turning to turkey as a lighter, healthier alternative, ideal for salads, sandwiches, and ready-to-eat meals. Producers are capitalizing on this trend by introducing more convenient options, such as portion-controlled and marinated turkey products, catering to busy urban lifestyles. Although turkey currently holds a smaller market share, its strong health appeal and premium image are expected to gradually increase its presence in Germany’s poultry market.
Note: Segment shares of all individual segments available upon report purchase
By Form: Frozen Leadership Meets Processed Innovation
Frozen poultry products remain a key choice for both retail and foodservice sectors in Germany, holding a significant 38.64% market share in 2024. These products are favored for their longer shelf life, ease of storage, and cost-effectiveness, making them accessible to a wide range of consumers. Households appreciate frozen poultry for its convenience in meal planning and portion control, while foodservice operators rely on it for consistent quality and reduced waste. Frozen poultry is widely available in discount stores and bulk retail outlets, further boosting its popularity. As inflation continues to impact consumer spending, frozen poultry’s affordability and practicality ensure its strong presence in the market.
Processed poultry, which includes items like nuggets, deli meats, sausages, and marinated cuts, is expected to grow steadily at a 1.28% CAGR through 2030. This growth is driven by the increasing demand for convenient, ready-to-cook, and ready-to-eat options among busy consumers, particularly working professionals and younger households. Manufacturers are introducing innovative products with diverse flavors, healthier options like low-fat or air-fried variants, and portion-controlled packaging to meet these evolving preferences. The availability of processed poultry in supermarkets, convenience stores, and online platforms ensures easy access for consumers.
By Nature: Conventional Scale Versus Organic Premium
Conventional poultry production remains the largest segment in Germany’s poultry market, contributing 85.84% of total poultry meat sales in 2024. This dominance is due to its cost-effectiveness, large-scale production, and well-established supply chains that ensure consistent availability across retail and foodservice channels. Consumers often prefer conventional poultry because it is widely accessible and affordable, making it a staple in households. Retailers and distributors also rely on this segment for its steady supply and ability to meet high demand. As a result, conventional poultry continues to play a critical role in meeting the protein needs of the German population.
On the other hand, organic poultry is steadily gaining traction, driven by growing consumer interest in sustainability and animal welfare. This segment appeals to urban and affluent shoppers who are willing to pay a premium for products with welfare certifications and traceability features. Organic poultry is projected to grow at a 2.43% CAGR through 2030, as more consumers prioritize environmentally friendly and ethically produced food options. Producers are responding by expanding their organic offerings and emphasizing transparency in farming practices. Organic poultry is carving out a niche in the market, supported by increasing awareness and demand for high-quality, sustainable protein sources.
By Distribution Channel: On-Trade Strength Faces Off-Trade Digitalization
On-trade channels made up 55.62% of Germany’s poultry meat market in 2024, with chicken and turkey being staples in quick-service restaurants, catering services, and institutional dining. Poultry is highly favored in these settings due to its versatility, ease of preparation, and consistent quality, making it ideal for dishes like salads, wraps, and buffets. The strong demand from foodservice providers ensures steady bulk orders for processors, who supply portion-controlled and bulk-pack products tailored to these needs. This segment plays a crucial role in maintaining high-volume sales and supporting the overall poultry supply chain.
Off-trade channels, such as supermarkets, hypermarkets, and online grocery platforms, are expected to grow at a 1.83% CAGR through 2030. This growth is fueled by the increasing popularity of online shopping, home delivery services, and tools that allow consumers to compare prices easily. Retailers are expanding their poultry offerings, including frozen, fresh, and processed options, to cater to changing consumer preferences for convenience, affordability, and variety. The off-trade segment reflects a shift in purchasing habits and provides producers with opportunities to balance the high-volume sales from foodservice with the higher profit margins of retail sales.
Geography Analysis
Lower Saxony is the leading region for broiler production in Germany, contributing around 60% of the total output. This dominance is due to the region's well-established network of feed suppliers, hatcheries, and processing facilities located within close proximity. The flat terrain and efficient grain supply routes help reduce transportation costs, giving the region a competitive edge. North Rhine-Westphalia and Bavaria also play significant roles, with their processing clusters supported by dense populations and strong foodservice industries. In Bavaria, policies promoting regional and organic production have encouraged the growth of niche markets, creating a contrast between large-scale industrial operations in the north and smaller, premium-focused producers in the south.
Logistics play a crucial role in shaping regional consumption patterns. Fresh-chilled poultry products are typically distributed within a 300 km radius due to their limited shelf life, fostering strong local supply chains. On the other hand, frozen and processed poultry products are distributed nationwide through advanced cold storage and cross-docking facilities. While Germany exports less popular cuts like wings and dark meat to neighboring European countries, uncertainties surrounding post-Brexit trade rules have added challenges to long-term export agreements. Compliance with the European Industrial Emissions Directive may lead to changes in production, with smaller farms in southern regions potentially closing instead of upgrading their facilities, further consolidating production in Lower Saxony.
Urban areas such as Berlin, Munich, and Hamburg show higher demand for organic, turkey, and convenience-focused poultry products. These cities have wealthier populations and busier lifestyles, which drive the preference for premium and ready-to-eat options. In contrast, rural regions tend to prioritize affordability, favoring bulk family packs and lower-cost frozen cuts. To support rural economies, public funding has been allocated to establish regional processing plants, aiming to create jobs and reduce supply chain distances. However, the success of these initiatives depends on achieving sufficient production scale and gaining retailer support for higher factory prices, which could impact overall market dynamics.
Competitive Landscape
The German poultry meat market is moderately concentrated, with the top processors like PHW Group (Wiesenhof), Plukon Food Group, and Rothkötter Group controlling a significant share of the market. These companies manage every step of production, from hatching to packaging, through vertically integrated operations. Their investments in advanced technologies, such as automated processing systems and renewable energy projects, help them maintain cost efficiency and competitiveness. To address slower overall market growth, they are focusing on expanding premium product lines, including organic, high-welfare, and ready-to-cook options, which cater to evolving consumer preferences.
Plukon Food Group has been expanding its operations internationally, as seen in its acquisition of a Polish firm to increase production capacity outside Germany. On the other hand, Wiesenhof is concentrating on domestic growth by enhancing its supply chain and increasing production capacity in Eastern Germany. Smaller competitors are finding opportunities by focusing on local sourcing, high-welfare certifications, and direct-to-consumer e-commerce models. However, these smaller players often depend on larger processors for essential services like deboning and freezing, which limits their scalability.
Technology and sustainability are becoming key factors in the competition within the poultry market. Companies that adopt advanced technologies, such as AI-powered sorting systems, robotic processing, and integrated traceability tools, are improving efficiency and meeting stricter regulatory requirements. These advancements also help them secure partnerships with major retailers. Additionally, sustainability efforts, like introducing carbon-neutral chicken products, are gaining attention among environmentally conscious consumers, although this segment is still in its early stages. While alternative protein products are slowly entering the market, poultry remains a staple in German diets due to its affordability, familiarity, and nutritional value.
Germany Poultry Meat Industry Leaders
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PHW Group
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Rothkötter Group
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Sprehe Geflügel und Tiefkühlfeinkost KG
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Heidemark GmbH
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Trinity Meat Company
- *Disclaimer: Major Players sorted in no particular order
Recent Industry Developments
- April 2024: Plukon Food Group (Plukon) announced its intention to acquire 100% of the slaughtering and processing operations of Algas SP Sp. z o.o. (Algas) expected to strengthen Plukon's processing capacity and expand its market presence in the region.
- June 2023: Vion announced the establishment of two distinct geographical units, one dedicated to Germany and the other focused on the Benelux markets to streamline operations and enhance market-specific strategies in these regions.
Germany Poultry Meat Market Report Scope
Canned, Fresh / Chilled, Frozen, Processed are covered as segments by Form. Off-Trade, On-Trade are covered as segments by Distribution Channel.| Chicken |
| Turkey |
| Others |
| Fresh/Chilled | |
| Frozen | |
| Canned | |
| Processed | Nuggets |
| Deli Meats | |
| Sausages | |
| Tenders/Marinated | |
| Meatballs | |
| Others |
| Organic |
| Conventional |
| Off-Trade | Supermarkets/Hypermarkets |
| Online Retail Stores | |
| Convenience Stores | |
| Others | |
| On-Trade | Hotels |
| Restaurants | |
| Catering |
| By Species | Chicken | |
| Turkey | ||
| Others | ||
| By Form | Fresh/Chilled | |
| Frozen | ||
| Canned | ||
| Processed | Nuggets | |
| Deli Meats | ||
| Sausages | ||
| Tenders/Marinated | ||
| Meatballs | ||
| Others | ||
| By Nature | Organic | |
| Conventional | ||
| By Distribution Channel | Off-Trade | Supermarkets/Hypermarkets |
| Online Retail Stores | ||
| Convenience Stores | ||
| Others | ||
| On-Trade | Hotels | |
| Restaurants | ||
| Catering | ||
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 |
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.
