Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Market Size (2025) | USD 868.56 Billion |
| Market Size (2030) | USD 989.46 Billion |
| Growth Rate (2025 - 2030) | 2.64% CAGR |
| Fastest Growing Market | Middle East and Africa |
| Largest Market | Asia-Pacific |
| Market Concentration | Low |
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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Red Meat Market Analysis by Mordor Intelligence
The red meat market size reached USD 868.56 billion in 2025 and is projected to climb to USD 989.46 billion by 2030, registering a 2.64% CAGR in the forecast period. This growth highlights the sector's ability to adapt to changing dynamics. Evolving consumer preferences and the modernization of supply chains are driving this expansion, even as the industry faces increasing competition from alternative proteins. Rising purchasing power in emerging economies continues to fuel demand, supported by the nutritional importance of animal proteins and the adoption of advanced technologies in production systems. Although challenges such as feed-cost volatility and environmental concerns persist, processors are actively addressing these issues. They are implementing strategies like vertical integration, diversifying export markets, and investing in sustainability initiatives to mitigate risks. The sector's strong cash flow and fragmented competitive landscape have encouraged scale-driven mergers. Recent high-profile acquisitions have expanded geographic reach and strengthened supply chain control, further solidifying the industry's position.
Key Report Takeaways
- By product type, pork commanded 38.45% of red meat market share in 2024. Mutton is projected to deliver the fastest 2.94% CAGR to 2030.
- By category, traditional products accounted for 91.14% of the red meat market size in 2024. Organic meat is forecast to expand at a 3.89% CAGR through 2030.
- By form, frozen items held 43.42% of 2024 revenue. Processed formats are poised for a 3.21% CAGR to 2030.
- By distribution, off-trade channels captured 59.52% of 2024 sales. On-trade outlets are forecast to rise at a 3.08% CAGR through 2030.
- By geography, Asia-Pacific led with 42.16% share in 2024. Middle East and Africa is expected to grow at a 3.31% CAGR to 2030.
Global Red Meat Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Awareness of red meat as rich source of protein, iron, and vitamin B12 | +0.4% | Global, with stronger influence in Asia-Pacific and Middle East | Medium term (2-4 years) |
| Increasing adoption of Western dietary habits with higher red meat intake | +0.5% | Asia-Pacific core, spill-over to Middle East and Africa and South America | Long term (≥ 4 years) |
| Rising demand for processed and convenience red meat products | +0.6% | North America and Europe, expanding to urban Asia-Pacific | Short term (≤ 2 years) |
| Technological progress improving meat production and supply chains | +0.3% | Global, with early adoption in North America and Europe | Medium term (2-4 years) |
| Expanding middle class willing to pay premium for quality and organic red meat | +0.4% | Asia-Pacific, Middle East, South America urban centers | Long term (≥ 4 years) |
| Increasing export opportunities through global trade agreements | +0.3% | Global, particularly benefiting South America and Oceania exporters | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
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Awareness of red meat as a rich source of protein, iron, and vitamin B12
Consumers are increasingly prioritizing nutrition, which is driving consistent demand for red meat. They recognize its superior bioavailability of essential nutrients compared to plant-based alternatives. The World Health Organization (WHO) actively emphasizes red meat's critical role in addressing iron deficiency anemia, particularly in developing regions where micronutrient deficiencies remain widespread [1]Source: World Health Organization, "Anaemia", www.who.int. As the global fitness culture expands, consumers are valuing red meat for its high-quality protein, which delivers a complete amino acid profile essential for muscle development and metabolic health. Industry associations and government health bodies are leading consumer education initiatives to highlight these nutritional benefits, ensuring red meat maintains strong demand despite growing competition from alternative proteins. This nutritional positioning resonates strongly in rapidly urbanizing markets, where rising incomes and a focus on improving dietary quality are becoming priorities.
Increasing adoption of Western dietary habits with higher red meat intake
Western dietary habits are increasingly being adopted worldwide, driving growth in the global red meat market. Urbanization and rising disposable incomes, especially in Asia, are fueling this trend. According to a UN-Habitat report, Asia houses 54% of the global urban population, equating to over 2.2 billion people. Projections suggest that by 2050, Asia's urban population will surge by an additional 1.2 billion, a 50% increase [2]Source: UN-Habitat, "Asia and the Pacific Region", www.unhabitat.org. As a result, more consumers are turning to Western-style diets, which often emphasize red meat. This trend is especially evident among the middle class, who enjoy broader food choices and increasingly favor protein-rich meals featuring beef, pork, and lamb. Globalization, media influence, and the rise of international foodservice chains have further popularized red meat dishes like steaks, burgers, and roasts. Additionally, health and fitness trends underscore red meat's appeal, highlighting its nutrient density and high-quality protein. Collectively, these elements are driving a consistent uptick in global red meat demand as consumers lean towards Westernized eating habits.
Rising demand for processed and convenience red meat products
Rising demand for processed and convenience red meat products is a major driver fueling growth in the global red meat market. Busy urban lifestyles and expanding working populations are increasingly favoring ready-to-eat and easy-to-prepare meat options such as sausages, bacon, ham, and pre-cooked meals. Advances in meat processing technologies and preservation methods, including improved packaging that extends shelf life without compromising quality, have made these products more accessible and appealing to consumers worldwide. The convenience of processed red meat not only saves preparation time but also offers nutrient-dense protein sources that fit well with modern dietary patterns. Additionally, the proliferation of fast-food chains and quick-service restaurants globally is accelerating the uptake of processed red meat products. Rising disposable incomes, especially in developing economies, and growing retail availability through supermarkets and online platforms are further boosting market expansion. Consumer interest in healthier processed options, including low-sodium and preservative-free varieties, also contributes to robust demand growth in this segment.
Technological progress improving meat production and supply chains
Technological progress is significantly improving meat production and supply chains in the global red meat market. Innovations such as artificial intelligence (AI), robotics, and automation are revolutionizing key processes including animal breeding, feeding, slaughtering, and meat processing, leading to enhanced efficiency, product consistency, and safety. Advanced bioreactors and machine learning tools optimize cultivated meat production, reducing costs and increasing scalability for alternative protein sources. Blockchain technology is being integrated for supply chain transparency, enabling real-time tracking from farm to table and ensuring quality and compliance with ethical standards. Moreover, automation and robotics in processing plants improve precision in deboning, portioning, and packaging, reducing labor costs and accelerating throughput while enhancing worker safety. These technological advancements collectively strengthen supply chain resilience, improve product quality, and address growing consumer demands for traceability and sustainability in the red meat industry.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Health concerns related to excessive red meat consumption | -0.8% | Global, particularly pronounced in North America and Europe | Long term (≥ 4 years) |
| Rising popularity of vegetarian, vegan, and plant-based alternatives | -0.6% | North America and Europe core, expanding to urban Asia-Pacific | Medium term (2-4 years) |
| Price volatility and raw material cost fluctuations | -0.4% | Global, with acute impact in import-dependent regions | Short term (≤ 2 years) |
| Environmental impact concerns of beef production | -0.5% | Global, with regulatory pressure in Europe and carbon-conscious markets | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Health concerns related to excessive red meat consumption
Studies have established a link between high red meat consumption and an increased risk of cardiovascular disease and certain cancers, prompting changes in dietary recommendations and influencing consumer behavior, particularly among educated urban populations. The World Health Organization has classified processed meats as Group 1 carcinogens, which continues to drive shifts in consumption patterns [3]Source: World Health Organization, "Cancer: Carcinogenicity of the consumption of red meat and processed meat", www.who.int. Health-conscious consumers are actively reducing their red meat intake or seeking alternative protein sources to align with these findings. In developed markets, authorities are increasingly recommending specific weekly limits on red meat consumption in dietary guidelines, creating challenges for volume growth in these mature markets. Institutional buyers, including hospitals and schools, are responding to rising healthcare cost concerns by reducing red meat procurement and prioritizing alternative proteins. This trend of health-driven consumption moderation is especially prominent among millennials and Gen Z, who are more willing to adapt their dietary habits based on health-related information.
Rising popularity of vegetarian, vegan, and plant-based alternatives
The rising popularity of vegetarian, vegan, and plant-based meat alternatives is a significant restraint on the global red meat market. Increasing consumer awareness about health, environmental sustainability, and animal welfare is driving a growing shift toward plant-based diets and meat substitutes. The plant-based meat market is rapidly expanding fueled by innovations in food technology that enhance taste, texture, and nutritional profiles to closely mimic traditional meat. Flexitarians, vegetarians, and vegans are increasingly opting for these alternatives, supported by expanding availability in retail stores, restaurants, and online platforms. Additionally, government policies, research funding, and corporate investments are promoting sustainable and cruelty-free alternatives, further intensifying competition for conventional red meat. As a result, the demand growth for red meat faces headwinds from this accelerating preference for plant-based proteins globally.
Segment Analysis
By Product Type: Pork Dominance Faces Mutton Momentum
Pork dominated the global red meat market, holding a substantial 38.45% share in 2024. Its dominance can be attributed to widespread consumption across both developed and emerging markets, particularly in regions like Asia-Pacific where it remains a dietary staple. The segment benefits from strong demand in processed meat categories, including bacon, sausages, and ham, which bolster its market share. The affordability of pork compared to premium red meat options like beef and mutton also strengthens its adoption among cost-conscious consumers. Additionally, improvements in cold chain logistics and packaging technology have extended the shelf life and accessibility of pork products across international markets. Ongoing innovations in pork-based ready-to-eat and convenience foods further ensure that this segment retains its commanding lead throughout the forecast period.
Mutton, on the other hand, is emerging as the fastest-growing red meat segment, projected to expand at a CAGR of 2.94% from 2024 to 2030. Its growth is strongly influenced by rising consumer preference for protein-rich and iron-packed meat options, particularly among health-conscious populations. Demand for mutton is also sustained by cultural and religious factors in regions such as the Middle East, Africa, and South Asia, where its consumption is deeply ingrained in traditional cuisines. Increasing popularity of premium and organic mutton offerings is further augmenting its market expansion, appealing to high-income consumers seeking quality and traceability. Moreover, the growth of specialty restaurants and food service chains promoting lamb and mutton dishes has reinforced its visibility and accessibility worldwide.
Note: Segment shares of all individual segments available upon report purchase
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By Category: Traditional Meat Supremacy Challenged by Organic Growth
Traditional meat continues to hold an overwhelming dominance in the global red meat market, commanding a 91.14% market share in 2024. This strong position highlights the deeply established consumption patterns that have shaped global dietary habits for decades. Price sensitivity remains a critical factor, with most consumers favoring conventional meat due to its affordability compared to premium or specialty alternatives. Traditional meat also benefits from a highly developed supply chain, ensuring its widespread availability across retail, foodservice, and household consumption channels in both urban and rural areas. The familiarity of taste, consistent supply, and cultural acceptance across multiple regions further reinforce its dominance.
Organic meat, by contrast, has emerged as the fastest-growing segment, projected to expand at a CAGR of 3.89% through 2030. Its rapid growth is fueled by rising health consciousness and the increasing number of consumers seeking cleaner, natural, and chemical-free food options. Affluent buyers, particularly in developed economies, are willing to pay significant price premiums for organic meat due to its perceived health benefits and alignment with sustainable farming practices. Growing awareness of animal welfare and environmental concerns associated with conventional farming methods has further elevated the appeal of organic variants. Additionally, the expansion of specialty retail, organic-focused supermarkets, and e-commerce platforms is making organic meat more accessible to a wider consumer base.
By Form: Frozen Leadership Meets Processed Innovation
Frozen red meat products retained the largest market share in 2024, accounting for 43.42% of the global red meat market. Their dominance is primarily attributed to the extended shelf life that frozen preservation provides, giving both consumers and retailers greater flexibility in storage and usage. Distribution efficiency also plays a critical role, as frozen products can be transported over long distances without compromising quality, ensuring availability across diverse markets. Cost advantages further enhance their appeal, making frozen red meat a preferred option for households and institutional buyers alike. The segment also benefits from strong demand within the foodservice industry, where restaurants and catering services prioritize consistency, storage efficiency, and bulk purchasing convenience. With technological advancements in freezing methods and packaging, frozen red meat is likely to maintain its leadership position while catering to evolving global demand.
Processed red meat, on the other hand, has become the fastest-growing form within the market, projected to expand at a CAGR of 3.21% between 2024 and 2030. This growth is largely driven by accelerating urbanization trends and the rising consumer preference for ready-to-cook and ready-to-eat products. Time-pressed lifestyles, especially in metropolitan areas, are fueling the adoption of processed meat varieties that significantly reduce preparation time. Innovations in product development, including low-fat, high-protein, and preservative-free processed options, are also attracting health-conscious consumers while maintaining convenience. The increasing presence of processed meat in modern retail outlets, quick-service restaurants, and online food delivery platforms has further widened its consumer base. As these convenience-driven consumption patterns strengthen, processed red meat is set to solidify its role as the leading growth segment in the red meat market.
By Distribution Channel: Off-Trade Dominance with On-Trade Recovery
Off-trade channels maintained the largest share of the red meat market in 2024, accounting for 59.52% of total distribution. This segment includes supermarkets, hypermarkets, convenience stores, and online retail platforms, all of which cater directly to consumer home consumption needs. The dominance of off-trade is largely attributed to the convenience, accessibility, and competitive pricing these channels provide, making them the preferred choice for household purchases. Online retail has further strengthened this segment by offering direct-to-door delivery, wider product choices, and promotional pricing, particularly appealing to younger, tech-savvy consumers. Supermarkets and hypermarkets, meanwhile, continue to attract a broad consumer base with their variety of fresh, frozen, and processed red meat options. As grocery retail modernizes and e-commerce expands globally, the off-trade channel is well-positioned to maintain its leading role within the market.
On-trade channels have emerged as the fastest-growing segment, forecasted to expand at a CAGR of 3.08% through 2030. This category includes restaurants, hotels, and institutional foodservice operators, which are experiencing steady recovery after pandemic-related disruptions. The resurgence of dining out, combined with changing lifestyles and increasing consumer preference for social and experiential eating, is driving growth in this channel. Upscaling in hospitality, rising tourism, and the growing presence of international restaurant chains are also boosting demand for high-quality red meat offerings in on-trade outlets. In addition, evolving consumer behavior toward gourmet and premium dining experiences is prompting restaurants to diversify red meat options, further fueling this segment’s expansion. As urbanization and disposable incomes rise globally, on-trade distribution is set to become a pivotal growth driver in the red meat market.
Note: Segment shares of all individual segments available upon report purchase
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Geography Analysis
In 2024, the Asia-Pacific region commands a dominant 42.16% share of the market, fueled by its vast population, increasing incomes, and a cultural inclination towards red meat over other protein sources. Countries like China and Australia bolster the region's advantage with their domestic production, while a surging import demand further energizes international trade. China's ongoing recovery from the African Swine Fever has reshaped regional consumption trends. As consumers broaden their protein palette, the embrace of alternative proteins has, paradoxically, bolstered the demand for red meat. Insights from AHDB highlight that the Asia-Pacific's consumption surge is not just a product of rising incomes, but also a shift in protein preferences, allowing consumers to indulge in premium offerings. Additionally, the region's diverse culinary traditions, which heavily incorporate red meat, further drive consumption.
Meanwhile, the Middle East and Africa stand out as the region with the swiftest growth, projected at a 3.31% CAGR through 2030. This momentum is largely driven by a population set to touch 500 million by 2031 and escalating per capita consumption rates. The region's ascent can be attributed to demographic shifts, urbanization, and a deeper integration into global trade, making products more accessible and affordable. Additionally, the region's growing middle class and increasing disposable incomes are driving demand for higher-quality red meat products. Governments in the region are also investing in infrastructure and trade agreements to enhance supply chain efficiency, further supporting market growth. The rising influence of halal certification and adherence to dietary laws are additional factors shaping the red meat market in this region.
North America and Europe, while established markets with consistent consumption patterns, are witnessing a surge in premiumization and organic product adoption. This trend, though constrained by volume limitations, presents lucrative value growth avenues. In North America, the demand for grass-fed and sustainably sourced red meat is gaining traction, driven by consumer awareness of health and environmental concerns. Similarly, Europe is experiencing a shift toward organic and locally sourced products, supported by stringent regulations and sustainability initiatives. South America, on the other hand, is riding high on its robust domestic production and export focus. Nations like Brazil and Argentina are capitalizing on their pasture-based production systems, carving out a competitive edge. These countries benefit from favorable climatic conditions and vast grazing lands, enabling cost-effective production. Furthermore, South America's strong trade relationships with key importing regions, such as Asia-Pacific and the Middle East, are bolstering its position as a major exporter in the global red meat market.
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Competitive Landscape
With a concentration score of 3 out of 10, the red meat industry showcases moderate fragmentation. This score highlights the industry's competitive dynamics, which benefit consumers through price competition and innovation, while also presenting strategic opportunities for consolidation. The fragmented nature of the market allows smaller players to thrive in niche segments, while larger companies leverage their scale to dominate broader markets. Market leaders are increasingly adopting vertical integration strategies to control supply chains, reduce costs, and capture value-added margins. Recent mega-deals, such as Marfrig's acquisition of BRF's remaining stake and JBS's ambitious USD 2.5 billion investment plan in Nigeria, underscore the industry's trend: scale advantages are pivotal for driving geographic expansion and strengthening global market presence.
Adoption of technology varies widely among competitors, reflecting the diverse strategies employed across the market. Leading processors are at the forefront of innovation, implementing blockchain traceability systems to enhance transparency and AI-driven optimization to improve operational efficiency. These advancements enable them to meet stringent regulatory requirements and build consumer trust. In contrast, smaller regional players focus on niche positioning, leveraging their understanding of local markets to gain competitive advantages. White-space opportunities are emerging in areas such as organic certification, premium processing, and expansion into emerging markets. This is particularly evident in regions where infrastructure development is improving distribution capabilities, enabling companies to tap into previously inaccessible markets.
Today's competitive strategies increasingly emphasize sustainability credentials and supply chain transparency as critical differentiators. Companies are addressing environmental concerns while maintaining their market position by investing in carbon-neutral certifications and forming partnerships in regenerative agriculture. These initiatives not only align with evolving consumer preferences but also help companies meet global sustainability standards. Furthermore, the deployment of advanced technologies remains a key focus area. Operational efficiency, traceability, and quality assurance are prioritized, with major processors leveraging blockchain to enhance consumer trust and ensure regulatory compliance. These efforts create significant competitive moats, enabling leading players to solidify their positions in the market while setting benchmarks for the industry.
Red Meat Industry Leaders
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Hormel Foods Corporation
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WH Group Limited
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JBS S.A.
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Tyson Foods, Inc.
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BRF S.A.
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- July 2025: Tyson Foods invested nearly USD 23.5 million to modernise its facility in Henderson County, Kentucky, US. This investment targeted the Robards facility, enabling Tyson to better cater to the surging demand for protein products.
- February 2025: JBS USA, a prominent global food entity, committed USD 200 million to its beef production sites in Cactus, Texas, and Greeley, Colorado. The enhancements in Cactus featured a cutting-edge fabrication floor and an expanded ground beef room, while Greeley saw the addition of a new distribution center.
- March 2025: JBS, hailing from Brazil, channeled a total of USD 100 million to establish two meat factories in Vietnam, set to produce beef, pork, and poultry products.
- 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.
Global Red Meat Market Report Scope
Beef, Mutton, Pork 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. Africa, Asia-Pacific, Europe, Middle East, North America, South America are covered as segments by Region.
By Product Type
| Beef |
| Mutton |
| Pork |
| 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
| North America | United States |
| Canada | |
| Mexico | |
| Rest of North America | |
| Europe | Germany |
| United Kingdom | |
| Italy | |
| France | |
| Spain | |
| Netherlands | |
| Poland | |
| Belgium | |
| Sweden | |
| Rest of Europe | |
| Asia-Pacific | China |
| India | |
| Japan | |
| Australia | |
| Indonesia | |
| South Korea | |
| Thailand | |
| Singapore | |
| Rest of Asia-Pacific | |
| South America | Brazil |
| Argentina | |
| Colombia | |
| Chile | |
| Peru | |
| Rest of South America | |
| Middle East and Africa | South Africa |
| Saudi Arabia | |
| United Arab Emirates | |
| Nigeria | |
| Egypt | |
| Morocco | |
| Turkey | |
| Rest of Middle East and Africa |
| By Product Type | Beef | |
| Mutton | ||
| Pork | ||
| 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 | North America | United States |
| Canada | ||
| Mexico | ||
| Rest of North America | ||
| Europe | Germany | |
| United Kingdom | ||
| Italy | ||
| France | ||
| Spain | ||
| Netherlands | ||
| Poland | ||
| Belgium | ||
| Sweden | ||
| Rest of Europe | ||
| Asia-Pacific | China | |
| India | ||
| Japan | ||
| Australia | ||
| Indonesia | ||
| South Korea | ||
| Thailand | ||
| Singapore | ||
| Rest of Asia-Pacific | ||
| South America | Brazil | |
| Argentina | ||
| Colombia | ||
| Chile | ||
| Peru | ||
| Rest of South America | ||
| Middle East and Africa | South Africa | |
| Saudi Arabia | ||
| United Arab Emirates | ||
| Nigeria | ||
| Egypt | ||
| Morocco | ||
| Turkey | ||
| Rest of Middle East and Africa | ||
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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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