Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 15.60 Billion |
| Market Size (2030) | USD 17.60 Billion |
| Growth Rate (2025 - 2030) | 4.11% 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. |
|
North America Processed Meat Market Analysis by Mordor Intelligence
The North American processed meat market size reached USD 15.60 billion in 2025 and is projected to reach USD 17.60 billion by 2030, growing at a 4.11% CAGR. Expansion rests on resilient household demand for convenient proteins, steady capital expenditure on automation, and supportive trade policies that facilitate intra-regional pork and beef flows. Poultry retains a structural advantage due to its efficient feed-to-protein conversion and adaptable processing lines, while pork captures premium spending as branded charcuterie and dry-cured formats proliferate. Retailers continue to scale case-ready programs that lower shrink and extend shelf life, and e-commerce gains density through click-and-collect and insulated parcel services. Simultaneously, processors accelerate robotics and computer-vision deployment to offset labor scarcity, improve yield, and comply with stringent USDA-FSIS hygiene rules.
Key Report Takeaways
- By meat type, poultry led with a 47.48% processed meat market share in 2024, whereas pork posted the fastest 5.25% CAGR to 2030.
- By distribution channel, the off-trade segment held 55.34% of the processed meat market size in 2024 and is growing at a 6.55% CAGR through 2030.
- By geography, the United States commanded 68.61% revenue share in 2024, while Mexico is projected to expand at a 5.68% CAGR to 2030.
North America Processed Meat Market Trends and Insights
Drivers Impact Analysis
| Drivers | (~)% Impact on CAGR Forecasts | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rising demand for RTE/RTC protein meals | +1.2% | Global, strongest in urban centers across US, Canada, Mexico | Medium term (2-4 years) |
| Expanding foodservice and retail sectors | +0.9% | North America core, accelerated growth in Mexico | Medium term (2-4 years) |
| Increased consumer awareness of protein-rich diets and wellness trends | +0.8% | US & Canada primarily, emerging in Mexico urban areas | Long term (≥ 4 years) |
| Government support for industry growth, expansion and investment | +0.6% | National policies across all three countries | Long term (≥ 4 years) |
| Growing demand for high-value, artisan, and branded processed meats | +0.7% | US & Canada premium segments, Mexico emerging affluent class | Medium term (2-4 years) |
| Technological advancements in meat processing, packaging, and preservation | +0.5% | US & Canada leading adoption, Mexico following | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
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Rising Demand for RTE/RTC Protein Meals
In North America, convenience-driven eating habits are transforming the processed meat market. This trend, which accelerated after the pandemic, shows that 32% of consumers now aim to recreate restaurant-style meals at home. This shift has fueled demand for premium ready-to-eat and ready-to-cook protein options. Cargill's 2025 Protein Profile highlights that 87% of home-cooked meals now include meat or poultry. Consumers increasingly prefer products that combine convenience with restaurant-quality attributes. Consequently, categories such as pre-seasoned cuts, marinated products, and meal kits that save preparation time while preserving flavor are experiencing growth. This trend is primarily driven by younger, higher-income demographics, with Gen Z and Millennials leading the adoption of convenience-focused protein products.
Expanding Foodservice and Retail Sectors
In North America, the recovery of the foodservice sector has driven sustained demand for processed meat products. At the same time, changes in retail channels are fostering innovations in packaging and distribution. Mexico's expanding foodservice industry is benefiting processed meat suppliers, supported by a growing middle class that is dining out more often and increasing protein consumption, as highlighted by the USDA[1]United States Department of Agriculture, "USDA Announces $531 Million in Grant Agreement to Cover Agricultural Losses in Georgia", www.fas.usda.gov. The off-trade channel, with a 6.55% CAGR, reflects retailers' focus on case-ready meat programs and enhanced e-commerce capabilities. For instance, Home Market Foods has invested USD 35 million in facility expansions to meet rising demand. Retail advancements, such as modified atmosphere packaging (MAP) trays, are reducing plastic usage by 90% while maintaining a 21-day shelf life. These innovations address sustainability concerns and improve operational efficiency. The simultaneous growth of both channels presents opportunities for processors to optimize product formulations for immediate consumption and extended retail display.
Growing Demand for High-Value, Artisan, and Branded Processed Meats
With 91% of consumers willing to pay more for perceived quality, premium positioning is fueling margin growth. A notable 30% of shoppers contribute to 66% of dollar sales in the meat category. Consumers define "premium" through factors such as USDA Prime and Choice grades, "Product of USA" labeling, and production claims like "no antibiotics ever" and "all natural." Supporting this trend, 60% of consumers purchase pork products with premium attributes. Product format innovations are thriving, as evidenced by a 44% year-over-year increase in steak-cut and extra-thick-cut bacon units, reflecting strong demand for premium-priced items. This shift benefits processors investing in artisanal techniques and heritage breed programs. Younger consumers, in particular, are seeking authentic flavor experiences that validate higher price points. Companies like JBS are aligning with this trend, exemplified by their USD 200 million investment in specialized facilities equipped with 28 computerized drying rooms designed for premium Italian-style cured meats.
Technological Advancements in Meat Processing, Packaging, and Preservation
Automation adoption is accelerating across North America as processors work to address labor shortages, optimize yields, and comply with food safety standards. Cargill's USD 90 million investment in its Colorado plant highlights the use of CarVe computer vision systems, which deliver real-time feedback to enhance cutting techniques, showcasing how AI-driven technologies improve operational efficiency. Tyson Foods is investing over USD 1.3 billion over three years to automate hazardous and repetitive tasks. Similarly, JBS has implemented six automated guided vehicles and advanced robotics at its Italian meats facility in Missouri. To address regulatory demands and consumer concerns about the environment, packaging innovations now include compostable protein trays with 54% biobased content. These trays meet traditional performance standards while advancing sustainability goals. This convergence of technologies allows processors to simultaneously improve yield, safety, and sustainability while reducing their reliance on a constrained workforce.
Restraint Impact Analysis
| Restraints | (~)% Impact on CAGR Forecasts | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Fluctuating and rising raw material costs | -1.1% | North America-wide, acute in Canada | Short term (≤ 2 years) |
| Growing competition from plant-based and alternative protein | -0.7% | US & Canada markets, limited Mexico impact | Medium term (2-4 years) |
| Supply-related challenges | -0.6% | Regional concentration in processing hubs | Short term (≤ 2 years) |
| Price sensitivity among consumers | -0.5% | Broad-based across all income segments | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Fluctuating and Rising Raw Material Costs
Processed meat margins are under significant pressure due to commodity price volatility. As of late 2024, Statistics Canada[2]Statistics Canada, “Consumer Price Index, monthly, not seasonally adjusted,” statcan.gc.ca reported a 15.7% year-over-year rise in beef prices and a 7.9% monthly increase in hog prices in Canada. In the U.S., record-high beef prices have driven processors to revise pricing strategies and explore alternative sourcing options. Feed costs, which constitute 60-65% of hog production expenses, are impacting the supply chain as corn and soybean meal prices fluctuate due to weather conditions and global demand changes. To address these challenges, companies are implementing vertical integration strategies and commodity hedging programs. For example, Smithfield is using forward purchase contracts and derivatives to mitigate exposure during forecasted consumption periods. In response to inflationary pressures, processors are accelerating automation investments. Tyson Foods, for instance, has committed over USD 1.3 billion to reduce labor dependency and enhance operational efficiency.
Growing Competition from Plant-Based and Alternative Protein
Alternative protein competition intensifies across North America, particularly in premium and health-conscious consumer segments where processed meat traditionally commanded higher margins. Plant-based alternatives have achieved significant retail penetration, forcing traditional processors to respond through product innovation and strategic positioning. However, the competitive threat varies by geography, with Mexico showing limited plant-based adoption compared to mature U.S. and Canadian markets. Processed meat companies are countering through enhanced protein content messaging, clean label formulations, and premium positioning that emphasizes taste, texture, and nutritional density advantages. The FDA's evolving labeling requirements for plant-based products may create regulatory clarity that benefits traditional meat positioning, while processors invest in hybrid products that incorporate both animal and plant proteins to capture transitioning consumers.
Segment Analysis
By Meat Type: Pork Drives Premium Innovation Despite Poultry Dominance
In 2024, poultry holds a dominant 47.48% market share, driven by cost advantages and versatile processing capabilities. This versatility allows for the production of a wide range of products, from nuggets to deli meats. Established supply chains and strong consumer familiarity sustain consistent demand across distribution channels. Processing innovations contribute to extended shelf life and improved texture profiles. In the beef segment, the focus remains on premium cuts and value-added products. For instance, Cargill has invested USD 90 million in automating its Colorado plant, aiming to optimize yields through real-time computer vision systems that provide instant feedback to refine cutting techniques.
Pork, with a 5.25% CAGR, strategically targets premium and artisanal segments, supported by strong export demand and growing domestic consumption. According to the Economic Research Service[3]Economic Research Service, "Per capita consumption of pork in the United States", www.ers.usda.govdata from 2023, per capita consumption of pork in the United States was 50.2 pounds. Innovations in processing, particularly in dry-cured products, are evident. JBS's USD 200 million investment in its Missouri facility highlights this trend, incorporating advanced automation with six automated guided vehicles and 28 computerized drying rooms. Mutton and other meats cater to niche markets with specialized processing requirements, often focusing on ethnic foods and premium restaurant channels. Compliance with USDA-FSIS inspection standards drives the adoption of advanced technologies across all meat types. AI-powered systems are increasingly used to automate the detection of contamination and quality defects.
Note: Segment shares of all individual segments available upon report purchase
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By Distribution Channels: Off-Trade Leads Digital Transformation
Off-trade channels command 55.34% market share and drive growth at 6.55% CAGR, reflecting retail sector investments in case-ready packaging, e-commerce fulfillment, and cold chain optimization. Supermarkets and hypermarkets benefit from consumer preference for one-stop shopping and bulk purchasing, while convenience stores capture impulse purchases and grab-and-go protein snacks. Online retail expansion accelerates through partnerships between processors and e-commerce platforms, with companies developing packaging solutions that maintain product integrity during direct-to-consumer shipping.
The channel's growth reflects technological innovations in packaging, including Sealed Air's compostable protein trays with 54% biobased content that match traditional EPS performance while supporting sustainability goals. On-trade channels serve foodservice operators requiring consistent quality and portion control, with hotels, restaurants, and catering segments demanding specialized cuts and packaging formats. The segment benefits from North America's foodservice recovery, though growth rates lag off-trade channels due to labor constraints and operational complexity. Distribution efficiency improvements through automated warehousing and route optimization support both channel types while reducing delivery costs and improving product freshness.
Note: Segment shares of all individual segments available upon report purchase
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Geography Analysis
In 2024, the United States holds a commanding 68.61% market share, driven by its extensive processing infrastructure, well-established supply chains, and strong consumer demand for convenience foods. Smithfield Foods, a leading player in the U.S. market, reports annual sales of USD 14.142 billion and continues to invest heavily in automation and facility upgrades to sustain its competitive advantage. The U.S. market benefits significantly from integrated livestock production systems, advanced processing technologies, and robust export capabilities that cater to global demand. A notable example of the industry's confidence in domestic growth is the recent launch of Sustainable Beef LLC's 560,000 square foot facility in North Platte, Nebraska. This facility is expected to generate over 850 direct jobs, further reinforcing the sector's expansion and economic contribution.
Canada's processed meat industry is increasingly focusing on premium product offerings and expanding its presence in export markets. Companies such as Maple Leaf Foods have reported improved profitability, attributing this success to enhanced operational efficiencies and strategic product mix optimization. The country's regulatory framework actively supports innovations in food safety, while environmental initiatives are driving the adoption of sustainable packaging solutions. On the other hand, Mexico is emerging as the fastest-growing market in the region, with a compound annual growth rate (CAGR) of 5.68%.
This growth is fueled by a 4.5% year-over-year increase in meat consumption and a rising dependency on imported protein products. Mexico's pork self-sufficiency rate, currently at only 48%, presents significant opportunities for North American exporters. At the same time, the expansion of domestic processing capacity is aiding the development of the local market. According to USDA projections, this growth trajectory is expected to continue through 2033, supported by urbanization trends and the expansion of the middle class, both of which are driving increased protein consumption.
Competitive Landscape
Market concentration at 6 out of 10 signifies a moderately consolidated market, with mergers and acquisitions (M&A) activity actively reshaping the competitive dynamics across North America. Leading companies are adopting vertical integration strategies while heavily investing in automation and advanced technologies to mitigate labor shortages and enhance operational efficiency. For example, Tyson Foods has committed USD 1.3 billion over three years to automate hazardous and repetitive tasks. This investment includes the implementation of computer vision systems and robotics across multiple facilities, as reported by Just Food.
Larger players in the market capitalize on scale advantages in procurement, processing efficiency, and distribution networks, while smaller competitors focus on differentiating themselves through premium product offerings and regional market specialization. Strategic consolidation remains a key trend, with targeted acquisitions driving growth and expansion. For instance, Premium Brands acquired three meat companies for USD 66 million, aiming to increase processing capacity and broaden its geographic footprint.
The adoption of advanced technologies is creating a competitive edge for companies. Cargill, for example, has introduced CarVe computer vision systems, which enhance meat yield by providing real-time feedback and leveraging data analytics. Shifting consumer preferences are opening up opportunities in premium artisanal products, ethnic food categories, and sustainable packaging solutions. At the same time, USDA-FSIS regulatory compliance requirements are fostering standardization across the industry. However, these regulations also create significant barriers to entry for smaller processors, who often lack the resources to implement advanced food safety systems, further intensifying the competitive pressures in the market.
North America Processed Meat Industry Leaders
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Hormel Foods Corporation
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Marfrig Global Foods S.A.
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Sysco Corporation
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Tyson Foods Inc.
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WH Group Limited
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- September 2025: Meat snack brand Carnal launched two new products: Beef Sticks and Umami Cut Beef Jerky. The new Umami Cut Jerky builds on this by offering high-quality beef cuts infused with aged soy, fermented black garlic, and spring black truffles, delivering a savory and steak-like textured snack.
- September 2025: MrBeast, Jimmy Donaldson, the world’s most popular YouTuber, partnered with Jack Link's to launch on-the-go snacks, including Turkey Mini Sticks, Original Beef Mini Sticks, Zero Sugar Original Beef Mini Sticks, Teriyaki Beef Mini Sticks, Original Beef Jerky, and Peppered Beef Jerky, and others.
- September 2025: Slim Jim and Buffalo Wild Wings launched bold new Chicken Sticks. The products are available in 2 different flavors, Buffalo Style and Hot. The products are suitable for on-the-go snacking, lunch boxes, road trips, and more.
- May 2025: New Primal, a prominent name in clean-ingredient meat snacks, has introduced its latest product: Rotisserie-Seasoned Chicken Sticks. The products are all-natural and have rotisserie seasoning flavors, offering consumers a convenient and satisfying high-protein snack option on the go.
North America Processed Meat Market Report Scope
Beef, Mutton, Pork, Poultry are covered as segments by Type. Off-Trade, On-Trade are covered as segments by Distribution Channel. Canada, Mexico, United States are covered as segments by Country.
Meat Type
| Beef | Sausages |
| Jerky | |
| Steaks | |
| Briskets | |
| Patties | |
| Others | |
| Pork | Sausages |
| Bacon | |
| Ham | |
| Others | |
| Poultry | Nuggets |
| Sausages | |
| Drumsticks | |
| Meatballs | |
| Deli Meat | |
| Others | |
| Mutton | Sausages |
| Minced meat | |
| Ground Meat | |
| Others | |
| Others |
Distribution Channels
| Off-Trade | Supermarkets & Hypermarkets |
| Convenience Stores | |
| Online Retail | |
| Others | |
| On-Trade | Hotels |
| Restaurants | |
| Catering |
Geography
| United States |
| Canada |
| Mexico |
| Rest of North America |
| Meat Type | Beef | Sausages |
| Jerky | ||
| Steaks | ||
| Briskets | ||
| Patties | ||
| Others | ||
| Pork | Sausages | |
| Bacon | ||
| Ham | ||
| Others | ||
| Poultry | Nuggets | |
| Sausages | ||
| Drumsticks | ||
| Meatballs | ||
| Deli Meat | ||
| Others | ||
| Mutton | Sausages | |
| Minced meat | ||
| Ground Meat | ||
| Others | ||
| Others | ||
| Distribution Channels | Off-Trade | Supermarkets & Hypermarkets |
| Convenience Stores | ||
| Online Retail | ||
| Others | ||
| On-Trade | Hotels | |
| Restaurants | ||
| Catering | ||
| Geography | United States | |
| Canada | ||
| Mexico | ||
| Rest of North America | ||
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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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