Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 14.31 Billion |
| Market Size (2030) | USD 16.24 Billion |
| Growth Rate (2025 - 2030) | 2.56% 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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Middle East Red Meat Market Analysis by Mordor Intelligence
The Middle East red meat market size stands at USD 14.31 billion in 2025 and is forecast to reach USD 16.24 billion by 2030, advancing at a 2.56% CAGR over the period. Steady gains reflect population growth, infrastructure upgrades and Western dietary influences that lift per-capita protein intake. Large processors are scaling plants in Saudi Arabia and the United Arab Emirates to secure halal-certified supply, while governments streamline import rules to reinforce food-security goals. Tourism projects, led by Expo legacies in the UAE and NEOM in Saudi Arabia, bolster on-trade demand and spur premium product uptake. Supply-side risks remain in the form of global feed-cost swings and rising consumer health awareness, but proactive investments in cold chains, traceability and product innovation underpin sustained momentum for the Middle East red meat market.
Key Report Takeaways
- By product type, beef led with 56.96% of the Middle East red meat market share in 2024, while mutton is projected to register the fastest 3.02% CAGR through 2030.
- By form, fresh and chilled offerings accounted for 52.44% of the Middle East red meat market size in 2024; processed products are set to expand at a 3.71% CAGR to 2030.
- By category, conventional meat dominated with 90.24% revenue share in 2024, whereas organic meat is tracking a 3.88% CAGR for the forecast period.
- By distribution channel, the on-trade segment held 61.82% share of the Middle East red meat market size in 2024; off-trade sales are increasing at a 3.47% CAGR to 2030.
- By geography, Saudi Arabia contributed 38.25% revenue in 2024; Qatar represents the fastest-growing geography with a 3.21% CAGR to 2030.
Middle East Red Meat Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rising Western dietary influences and protein-rich diet trends | +0.8% | GCC countries, urban centers in Iran and Jordan | Medium term (2-4 years) |
| Investments in meat processing and cold chain infrastructure | +0.6% | Saudi Arabia, UAE, Qatar with spillover to Kuwait and Bahrain | Short term (≤ 2 years) |
| Growth in hospitality and tourism sectors | +0.4% | UAE, Qatar, Saudi Arabia, Bahrain | Medium term (2-4 years) |
| Government initiatives and food security policies supporting meat imports and distribution | +0.3% | Saudi Arabia, Qatar, UAE with regional coordination | Long term (≥ 4 years) |
| Higher demand for premium and halal-certified meat | +0.2% | GCC countries, Iran | Medium term (2-4 years) |
| Growing preference for traceability and quality assurance in meat products | +0.1% | GCC countries, particularly UAE and Saudi Arabia | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Understand The Key Trends Shaping This Market
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Rising Western dietary influences and protein-rich diet trends
Rising Western dietary influences and growing trends toward protein-rich diets are significant drivers of the Middle East red meat market. The increasing exposure to Western eating habits, characterized by higher meat consumption and diverse culinary styles, is transforming traditional food preferences in the region. This shift is encouraging consumers to incorporate more red meat, including beef and lamb, into their diets as part of a balanced protein intake. Additionally, rising disposable incomes and urbanization are fueling demand for premium, high-quality proteins, reflecting a growing health consciousness and changing lifestyle patterns across Middle Eastern countries. These factors, combined with the region’s increasing population and tourism growth, are sustaining robust growth in red meat consumption. As a result, businesses in the Middle East meat sector are expanding product offerings, including value-added and ready-to-cook red meat options, to cater to the evolving tastes and convenience preferences of consumers. The overall impact is a dynamic market landscape shaped by both cultural tradition and modern dietary trends.
Investments in meat processing and cold chain infrastructure
Investments in meat processing and cold chain infrastructure are pivotal drivers of the Middle East red meat market, significantly enhancing product quality, safety, and supply chain efficiency. Governments and private sector players across the region are increasingly channeling funds into modernizing slaughterhouses, processing plants, and storage facilities to meet rising demand and stringent halal certification requirements. These investments reduce reliance on imports by expanding local production capabilities and improving export potential through better preservation and distribution technologies. Advanced cold chain logistics enable longer shelf life and wider geographic reach, facilitating access to fresh and processed red meat products in both urban and remote areas. Countries like Saudi Arabia, UAE, and Turkey lead in adopting automated processing technologies and AI-driven quality control, supported by strategic initiatives such as Saudi Arabia's Vision 2030 and UAE’s 2051 food security strategy. This surge in infrastructure development fosters greater market resilience, competitiveness, and consumer confidence, positioning the Middle East as a growing hub in the global red meat industry.
Growth in hospitality and tourism sectors
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 [1]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. The city’s strategic investments in tourism infrastructure, innovative entertainment options like Real Madrid World, and high-profile global events have been key factors in attracting a diverse international audience. Similarly, Saudi Arabia has witnessed a remarkable surge in tourism, receiving 86.16 million tourists in 2024 [2]Source: Ministry of Tourism, “Tourism Dashboard”, www.mt.gov.sa, fueled by ambitious national strategies such as Saudi Vision 2030 that aim to diversify the economy and enhance the visitor experience. Together, these developments highlight the Middle East’s rising prominence as a premier destination for global travelers, positively influencing demand in sectors like the red meat market through increased hospitality and foodservice consumption.
Government initiatives and food security policies supporting meat imports and distribution
Regional governments are rolling out comprehensive food security frameworks, emphasizing the resilience of protein supply chains. Qatar's National Food Security Programme has emerged as a regional benchmark for strategic planning. Meanwhile, Saudi Arabia's food security strategy is broadening its horizons, focusing on diversifying imports and bolstering domestic processing capacities [3]Source: Saudi Food & Drug Authority, "Vision 2030", www.sfda.gov.sa. This creates a policy landscape that leans favorably towards large-scale meat processing. But these initiatives aren't just about facilitating imports; they also delve into regulatory harmonization. Efforts for standardization within the GCC are notably slashing compliance costs for regional processors. On the financial front, government-backed mechanisms are fueling infrastructure development. Coupled with strategic reserve policies, these initiatives are crafting predictable demand patterns. This, in turn, empowers processors to fine-tune their capacity utilization. Interestingly, while the evolving policy framework aims for self-sufficiency, it inadvertently bolsters import-dependent processors. They benefit from the regulatory clarity and infrastructural backing, which collectively mitigate operational risks.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Fluctuating prices of red meat due to supply-demand imbalances | -0.4% | Regional with acute impact in import-dependent countries | Short term (≤ 2 years) |
| Health concerns related to excessive red meat consumption | -0.3% | Urban centers across GCC, Iran, and Jordan | Medium term (2-4 years) |
| Stringent halal and food safety regulations | -0.2% | GCC countries with harmonized standards | Long term (≥ 4 years) |
| Competition from alternative protein sources and poultry meats | -0.1% | Urban markets in UAE, Qatar, and Saudi Arabia | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Fluctuating prices of red meat due to supply-demand imbalances
In the Middle East, the red meat market grapples with significant challenges, primarily due to supply-demand imbalances that lead to fluctuating prices. The region's heavy dependence on imports makes it vulnerable to global price swings. These swings are often driven by export restrictions, rising feed costs, and geopolitical tensions, which collectively disrupt the market's stability. Such volatility creates uncertainty for both buyers and sellers, impacting profitability and pricing consistency. Factors like population growth, urbanization, and a booming tourism sector have led to heightened demand, often outstripping supply. This imbalance has resulted in notable price increases, particularly for premium beef and mutton, which are highly sought after by consumers. Additionally, seasonal spikes in demand during religious festivities, such as Ramadan and Eid, further exacerbate these price fluctuations, making it difficult for stakeholders to plan effectively. While governments have made strides to bolster local production and aim for self-sufficiency through initiatives like subsidies and infrastructure development, the ongoing reliance on imports poses a challenge. This dependence complicates efforts at price control, presenting a significant hurdle to sustained growth and long-term stability in the region's red meat market.
Health concerns related to excessive red meat consumption
Health concerns related to excessive red meat consumption pose a notable restraint on the Middle East red meat market. Research indicates that high intake of red and processed meats is associated with increased risks of colorectal cancer, cardiovascular diseases, type 2 diabetes, and other chronic illnesses. Although the traditional Middle Eastern diet was historically balanced with moderate meat consumption, rapid dietary shifts toward Western-style eating patterns have led to higher meat intake levels, raising public health concerns. Processed meat products, widely consumed due to convenience and taste preferences, have been linked to particularly higher health risks compared to unprocessed meat. Varying studies in the region have reported mixed findings, but the overall trend points to an increased awareness and caution among consumers and policymakers. Consequently, there is growing demand for healthier, leaner meat options and alternative protein sources, which may impact future red meat consumption patterns in the region. These health considerations prompt calls for moderated consumption and improved nutritional guidelines to mitigate potential negative outcomes related to high red meat intake.
Segment Analysis
By Product Type: Beef Dominance Faces Mutton Growth Challenge
Beef holds the largest market share in the Middle East red meat market in 2024, commanding a dominant position with 56.96% of the total share. This commanding lead reflects established consumption preferences that favor beef as a staple protein source across the region. The supply chain infrastructure is highly optimized for large-scale beef processing, enabling efficient production and distribution to meet strong demand. Additionally, the rising affluence in key markets such as the United Arab Emirates and Saudi Arabia supports premium beef consumption, with an increasing focus on high-quality beef cuts and grades. The expanding presence of Western-style food service outlets also propels beef's market leadership, catering to urban consumers with changing dietary habits. Overall, beef's entrenched position is a combination of cultural preferences, supply chain maturity, and consumer willingness to invest in quality.
Mutton, meanwhile, is the fastest-growing segment in the Middle East red meat market, exhibiting a CAGR of 3.02% projected through 2030. This rapid growth signals shifting consumer preferences toward traditional regional proteins and premium offerings that cater to distinct cultural and religious practices. Mutton's appeal is particularly strong in countries such as Bahrain, Qatar, and Kuwait, where it is a staple in traditional dishes and religious festivities. The segment benefits from a growing consumer base valuing authentic regional flavors and higher-end mutton cuts as part of a premium dining experience. Moreover, initiatives to expand local production and enhance supply chain capabilities are helping to meet rising demand. The faster growth of mutton compared to other segments highlights an evolving market dynamic that embraces both modern and traditional red meat consumption patterns.
Note: Segment shares of all individual segments available upon report purchase
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By Form: Fresh Products Lead While Processing Innovation Accelerates
Fresh and chilled red meat products held the largest share of the Middle East market in 2024, accounting for 52.44% of total sales. This dominance is deeply rooted in consumer preferences for quality, taste, and traditional preparation methods that are integral to Middle Eastern cuisines. The sensory appeal of freshly sourced meat, coupled with trust in locally supplied products, continues to reinforce demand in both household and foodservice sectors. Climate conditions across the region, particularly the hot weather, support the rapid consumption of fresh products before spoilage becomes a concern. Cultural practices such as daily meat purchases and preparation for family gatherings further bolster this segment’s strength. Additionally, supply chain structures that prioritize short transport times and local slaughterhouses sustain the prevalence of fresh and chilled offerings in regional markets.
Processed red meat products represent the fastest growing segment in the Middle East, registering a CAGR of 3.71% as of 2024. Growth in this category is driven by innovation in value-added products that offer extended shelf life, enhanced convenience, and diversification of flavors. Changing lifestyles, urbanization, and increasing participation in the modern retail environment are creating greater demand for ready-to-cook and ready-to-eat meat solutions. Product development strategies are focusing on adapting traditional Middle Eastern flavors into processed formats that retain authenticity while meeting convenience needs. Packaging advancements and improvements in cold chain infrastructure are also enabling broader distribution, reducing spoilage and widening consumer access. As awareness of time-saving food preparation rises, processed alternatives are expected to capture a larger share of purchases, particularly among younger and working-class demographics.
By Category: Conventional Dominance Challenged by Organic Growth
Conventional red meat dominates the Middle East market with a commanding 90.24% share in 2024, supported by well-established supply chains and extensive distribution networks that cater to mass-market demand. Price sensitivity remains a key factor influencing purchasing decisions, with conventional products offering affordability compared to niche alternatives. The segment’s strength is further reinforced by widespread familiarity, cultural integration, and minimal regulatory barriers to production and trade. Limited infrastructure for organic meat production has kept the market heavily skewed toward conventional sources, ensuring consistent availability and competitive pricing. Additionally, conventional meat benefits from economies of scale, enabling producers to meet the needs of both retail and foodservice sectors across urban and rural areas. This entrenched position highlights the segment’s role as the primary driver of market volumes, catering to broad consumer bases across varying income groups.
Organic red meat, while a small proportion of the market, is the fastest-growing segment with a projected CAGR of 3.88%, driven by rising health awareness and environmental consciousness among affluent and expatriate consumers. This growth trajectory reflects a gradual shift in consumption patterns toward premium offerings perceived as healthier and more sustainable. Emerging retail channels, including premium supermarkets and specialized organic stores, are increasingly showcasing certified organic meat products, boosting visibility. In addition, governments and private investors are beginning to explore investments in organic livestock farming to meet the growing interest for traceability and clean-label products. Although price premiums remain substantial, a niche segment of consumers is willing to pay more for the assurance of chemical-free production and animal welfare standards. As a result, the organic segment is carving out a distinct position within the market, appealing to lifestyle-driven and environmentally conscious buyers seeking differentiated choices.
By Distribution Channel: On-Trade Strength Meets Off-Trade Innovation
On-trade channels lead the Middle East red meat market with a dominant 61.82% share in 2024, supported by the region’s strong hospitality sector and cultural traditions that emphasize social dining featuring premium meat dishes. Hotels, restaurants, and catering services maintain steady demand throughout the year, creating a reliable revenue base for suppliers and processors. These establishments often prioritize sourcing fresh, high-quality, and certified meat products, enabling suppliers to command premium prices and enhance profitability. The segment’s performance is closely tied to the booming tourism industry and business entertainment culture, particularly in GCC nations such as the UAE, Saudi Arabia, and Qatar. High-profile events, conferences, and hospitality-driven mega projects continue to boost demand for premium red meat offerings. Overall, the on-trade channel benefits from a combination of cultural dining habits, economic diversification strategies, and tourism-led market expansion.
Off-trade channels, while smaller in share, are the fastest-growing distribution segment with a CAGR of 3.47%, fueled by the rapid development of modern retail infrastructure and the rising penetration of e-commerce platforms. Supermarkets, hypermarkets, and specialty meat shops are increasingly offering a wider range of fresh, chilled, and frozen red meat products at competitive prices. The adoption of online grocery services, particularly in urban centers, has expanded consumer access and convenience, enabling growth beyond traditional physical outlets. Strategic promotional campaigns, loyalty programs, and improved packaging innovations are further enhancing purchase frequency in this segment. Additionally, changing household consumption patterns, driven by busier lifestyles and greater at-home dining, are contributing to this growth momentum. As modern trade and digital channels continue to mature, off-trade distribution is set to play an increasingly significant role in shaping the market landscape.
Note: Segment shares of all individual segments available upon report purchase
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Geography Analysis
Saudi Arabia holds the largest share of the Middle East red meat market at 38.25% in 2024, driven by its sizable consumer base, high meat consumption levels, and growing domestic production capabilities. The country’s strategic focus on food security and self-sufficiency under Vision 2030 has led to significant investments in processing facilities and cold-chain logistics. These developments have enhanced local manufacturing efficiency while reducing dependency on imports. Moreover, government-backed initiatives to attract private sector funding and foreign partnerships are strengthening the competitiveness of the red meat sector. The expansion of modern retail and foodservice outlets across major cities such as Riyadh, Jeddah, and Dammam further bolsters demand for both premium and affordable meat products.
Qatar stands out as the fastest-growing market in the region, projected to expand at a CAGR of 3.21%, underpinned by advancements in supply chain resilience and infrastructure development. The legacy of the FIFA World Cup 2022 continues to support sustained growth in hospitality and tourism, contributing to elevated meat consumption across restaurants and catering services. Population growth and rising disposable incomes are further driving demand for diverse, high-quality red meat options. The government’s National Food Security Programme plays a critical role by promoting investments in local production, cold storage capacity, and efficient import channels. Additionally, increasing awareness of food sustainability and traceability among consumers is encouraging suppliers to introduce improved packaging and certified meat offerings.
UAE maintains significant market presence through its role as a regional trade hub and advanced cold chain infrastructure that serves broader GCC markets. The country's diverse expatriate population creates demand for varied protein products, while Dubai's status as a culinary destination drives premium product consumption. Kuwait, Oman, and Bahrain represent smaller but stable markets with growth potential tied to economic diversification and infrastructure development initiatives. Iran presents unique market dynamics due to economic sanctions and currency volatility, though domestic consumption patterns remain robust. Jordan and Iraq face economic challenges that constrain premium product adoption, while the Rest of Middle East category includes emerging markets with significant long-term potential as political stability and economic development progress.
Competitive Landscape
The Middle East red meat market demonstrates a moderate concentration, with a score of 4 indicating balanced competitive dynamics. This balance arises from the interplay between established regional players and international processors aiming to enter or expand within the market. Regional leaders such as Almarai, Tanmiah Food Company, and Siniora Food Industries have built strong brand recognition and local expertise, while international processors like JBS and BRF leverage their global supply chain capabilities and advanced processing technologies to establish a foothold. The emphasis on halal certification, a critical factor in the region, remains a key differentiator for market participants, ensuring compliance with consumer preferences and religious requirements.
Market leaders employ diverse strategies to maintain their competitive edge. These include integrating supply chains to ensure consistent product availability, adopting advanced technologies for quality assurance and traceability, and optimizing operations to achieve cost efficiencies. The ability to secure reliable supply sources is a significant focus, as it directly impacts production stability and pricing. Additionally, companies are investing in the development of robust distribution networks to effectively serve both institutional and retail channels. This dual-channel approach enables them to cater to a wide range of customers, from large-scale foodservice providers to individual consumers, thereby expanding their market reach.
The competitive intensity in the Middle East red meat market is further heightened by the growing demand for premium and value-added products. Companies are increasingly innovating to meet evolving consumer preferences, such as offering organic, grass-fed, or processed meat products with enhanced nutritional profiles. Furthermore, the adoption of digital tools and e-commerce platforms is transforming traditional distribution models, allowing players to directly engage with consumers and streamline supply chain operations. As the market continues to evolve, the ability to adapt to these trends while maintaining cost efficiency and product quality will be crucial for sustained growth and competitiveness.
Middle East 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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Sunbulah Group
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Almarai Company
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- September 2025: Al Ain Farms Group (AAFG) and Food Tech Valley announced their plans for a 260,000 square foot logistics hub in Dubai at the Future Food Forum 2025, an event organized by the Ministry of Economy and Tourism. The companies stated that the new facility was designed to enhance food delivery speed and efficiency, all while curbing carbon emissions to align with the UAE's Net Zero 2050 objectives.
- 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.
- 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.
- November 2024: Almarai partnered with SIG for its five-year expansion plan to strengthen its market position and advance sustainable operations. SIG will provide manufacturing solutions that support Almarai's operational and sustainability objectives.
Middle East 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. Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates are covered as segments by Country.
By Product Type
| Beef | |
| Pork | |
| Mutton | Sheep Meat |
| Goat Meat | |
| Other Meat |
By Form
| Fresh / Chilled | |
| Frozen | |
| Canned | |
| Processed | Cured |
| Smoked |
By Category
| Conventional Meat |
| Organic Meat |
By Distribution Channel
| On-Trade | Hotels |
| Restaurants | |
| Catering | |
| Off-Trade | Supermarkets/ Hypermarkets |
| Convenience Stores | |
| Online Retail Channel | |
| Other Distribution Channel |
By Geography
| Saudi Arabia |
| United Arab Emirates |
| Qatar |
| Kuwait |
| Oman |
| Bahrain |
| Iran |
| Jordan |
| Iraq |
| Rest of Middle East |
| By Product Type | Beef | |
| Pork | ||
| Mutton | Sheep Meat | |
| Goat Meat | ||
| Other Meat | ||
| By Form | Fresh / Chilled | |
| Frozen | ||
| Canned | ||
| Processed | Cured | |
| Smoked | ||
| By Category | Conventional Meat | |
| Organic Meat | ||
| By Distribution Channel | On-Trade | Hotels |
| Restaurants | ||
| Catering | ||
| Off-Trade | Supermarkets/ Hypermarkets | |
| Convenience Stores | ||
| Online Retail Channel | ||
| Other Distribution Channel | ||
| By Geography | Saudi Arabia | |
| United Arab Emirates | ||
| Qatar | ||
| Kuwait | ||
| Oman | ||
| Bahrain | ||
| Iran | ||
| Jordan | ||
| Iraq | ||
| Rest of Middle East | ||
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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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