Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 121.78 Billion |
| Market Size (2030) | USD 132.16 Billion |
| Growth Rate (2025 - 2030) | 1.65% 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 Red Meat Market Analysis by Mordor Intelligence
The North America Red Meat market is valued at USD 121.78 billion in 2025 and projected to reach USD 132.16 billion by 2030, registering a modest CAGR of 1.65%. This steady growth reflects a mature demand landscape shaped by entrenched dietary habits, especially for beef and pork across the United States, Canada, and Mexico. As health consciousness rises and consumers seek greater convenience, the region is witnessing an accelerated shift toward premium cuts, organic, and value-added red meat products. Demand for natural, hormone-free, and traceable offerings—as well as innovations in packaging and extended shelf life—supports value growth, even as overall per capita consumption stabilizes. The market benefits from robust distribution infrastructure, a dynamic foodservice sector, and sustained innovation from leading processors in product quality, branding, and sustainability. As a result, while volume growth is moderate, higher price points for specialty and branded products continue to drive market value upward.
Key Report Takeaways
- By product type, beef led with 63.56% of the North America Red Meat market share in 2024, whereas pork is projected to register the quickest expansion at a 2.24% CAGR through 2030.
- By form, fresh and chilled items accounted for 56.31% of the North America Red Meat market size in 2024, while processed offerings are expected to post a 2.45% CAGR to 2030.
- By category, conventional meat retained 87.12% share of the North America Red Meat market size in 2024; organic alternatives are advancing at a 2.89% CAGR between 2025 and 2030.
- By distribution channel, off-trade outlets captured 55.31% of revenues in 2024, whereas on-trade venues are forecast to grow at a 2.17% CAGR as hospitality demand rebounds.
- By geography, United States accounted for 77.59% of the North America Red Meat market share in 2024, whereas Mexico is poised to grow at a 2.56% CAGR to 2030.
North America Red Meat Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| High consumption of red meat driving market growth | +0.4% | United States core, spillover to Canada | Long term (≥ 4 years) |
| Premium and organic meat products gaining popularity | +0.3% | North America, concentrated in urban centers | Medium term (2-4 years) |
| Expansion of foodservice and hospitality sectors | +0.2% | Regional, with recovery focus in metropolitan areas | Short term (≤ 2 years) |
| Innovation in meat processing and packaging | +0.2% | North America, technology adoption centers | Medium term (2-4 years) |
| Consumer demand for high-protein and convenient foods | +0.2% | North America, lifestyle-driven demographics | Long term (≥ 4 years) |
| Robust distribution infrastructure and processing capabilities | +0.1% | United States and Canada core infrastructure | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
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High consumption of red meat driving the market growth
Red meat continues to dominate as the primary source of complete protein in North America, even as it faces growing competition from alternative proteins. Cultural preferences deeply embed beef and pork consumption in the region's diet, with USDA reporting per capita consumption stabilizing at 57.2 pounds for beef and 49.8 pounds for pork in 2024 [1]Source: USDA Economic Research Service, "Food Availability (Per Capita) Data System", www.ers.usda.gov. These figures reflect a strong consumer inclination towards animal proteins known for supporting muscle maintenance and enhancing satiety. This preference is supported by a diverse product range, including premium beef cuts and processed options, which cater to evolving lifestyles and taste profiles. The North American market benefits from advanced processing infrastructure, wide retail availability, and ongoing innovation in packaging and product development. Despite rising health and sustainability awareness, red meat consumption remains resilient, shaped by tradition, quality demands, and convenience trends, continuing to drive robust market growth.
Premium and organic meat products gaining popularity
Premium and organic meat products are gaining significant popularity in the North America red meat market, driven by increasing consumer awareness around health, food safety, and sustainability. Organic meat, produced from animals raised without synthetic hormones, antibiotics, or genetically modified feed, appeals to quality-focused consumers who value transparency, ethical farming practices, and superior taste profiles. Retailers are expanding their organic offerings, and premium positioning enables these products to command higher price points while maintaining strong demand. Technological advancements and stringent certification standards, particularly under USDA Organic, have fostered consumer trust and market growth. Moreover, the growing interest in environmentally friendly and humane meat production practices supports the rise of organic meat as a preferred choice among health-conscious and ethically driven consumers. This trend is further reinforced by the expanding presence of organic meat in supermarkets, specialty stores, online platforms, and premium foodservice outlets, making it a key driver shaping the future landscape of the North American red meat market.
Expansion of foodservice and hospitality sectors
The expansion of the foodservice and hospitality sectors is a significant driver of the North America red meat market, with foodservice recovery accelerating through 2024. Red meat purchases by restaurants and institutional buyers increased by 8.3% year-over-year as dining patterns normalized and labor availability improved, reflecting a return to pre-pandemic consumption levels [2]Source: National Restaurant Association, "State of the Restaurant Industry 2024", www.restaurant.org. Growth in quick-service, casual dining, and upscale restaurants has boosted demand for premium cuts and value-added red meat products. Urbanization and evolving consumer lifestyles encourage increased dining out, fueling the need for diverse and high-quality meat offerings in foodservice. Additionally, the rise of convenience-oriented eating habits supports processed and ready-to-cook meat products. Strategic partnerships between meat producers and hospitality chains ensure consistent supply and product innovation tailored to foodservice needs, collectively enhancing market growth and product development within the North American red meat industry.
Innovation in meat processing and packaging
Innovation in meat processing and packaging is a key market driver for the North America red meat industry. Companies are rapidly adopting advanced technologies such as automation, artificial intelligence, and predictive maintenance to enhance production efficiency, reduce downtime, and ensure consistent product quality. Sustainable packaging solutions are becoming a priority, with developments in biodegradable and recyclable materials addressing environmental concerns while maintaining product freshness and safety. Innovations also focus on extending shelf life through improved vacuum sealing and modified atmosphere packaging, which cater to increasing consumer demand for convenience and ready-to-eat products. Digital platforms and e-commerce integration allow for personalized purchasing experiences, offering detailed product information and traceability that align with growing transparency expectations. These advancements not only improve operational agility but also enable manufacturers to respond effectively to evolving consumer trends, regulatory requirements, and competitive pressures, making innovation critical to maintaining growth and market leadership in the North American red meat sector.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Health concerns over red meat consumption | -0.3% | North America, health-conscious demographics | Long term (≥ 4 years) |
| Rising competition from plant-based protein alternatives | -0.2% | United States and Canada urban markets | Medium term (2-4 years) |
| Volatile feed and livestock input costs | -0.2% | North America, agricultural production regions | Short term (≤ 2 years) |
| Fluctuating export trade and tariffs | -0.1% | Cross-border trade corridors, USMCA regions | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Health concerns over red meat consumption
Rising health concerns over red meat consumption are significantly restraining the red meat market in the U.S. Scientific studies increasingly link high intake of processed and red meat to elevated risks of chronic diseases such as colorectal cancer, breast cancer, type 2 diabetes, and cardiovascular disease. Processed meats, in particular, show stronger associations with these health risks, attributed to carcinogenic compounds formed during processing, proinflammatory effects, and negative impacts on the gut microbiome and lipid metabolism. The World Health Organization has classified processed meats as Group 1 carcinogens, which continues to drive shifts in consumption patterns. Additionally, in 2024, the International Diabetes Federation reports that approximately 56 million individuals in North America and the Caribbean are grappling with diabetes, further highlighting the growing health concerns [3]Source: International Diabetes Federation, "The Diabetes Atlas", www.diabetesatlas.org. While unprocessed red meat has weaker and less consistent links to chronic disease, public health guidance generally advocates for moderation. As consumer awareness of these health concerns grows, many are reducing their red meat consumption or seeking healthier protein alternatives like poultry, fish, or plant-based options. This health-driven shift in dietary preferences is challenging the traditional demand for red meat, thereby restraining market growth in the U.S.
Rising competition from plant-based protein alternatives
Rising competition from plant-based protein alternatives is creating a significant restraint for the North America red meat market. The plant-based protein sector, led primarily by soy- and pea-based products, is experiencing rapid growth fueled by increasing consumer concerns over health, sustainability, and animal welfare. In 2025, North America dominates the alternative protein market with nearly half of the global share, reflecting strong consumer adoption of flexitarian diets where meat consumption is reduced but not eliminated. Leading companies like Beyond Meat and Impossible Foods have successfully mainstreamed plant-based meat substitutes across retail and foodservice channels, boosted by ongoing product innovation and price reductions. The growing availability of plant-based options in fast-food chains and supermarkets broadens consumer choice and drives demand away from traditional red meat products. Additionally, heightened awareness of environmental impacts associated with livestock farming further accelerates the shift toward plant-based proteins. While red meat remains important to many consumers, the rising popularity and increasing affordability of alternative proteins present a persistent challenge to the North American red meat market’s growth potential.
Segment Analysis
By Product Type: Beef Dominance Faces Pork Acceleration
Beef maintains the largest market share in North America's red meat sector, accounting for 63.56% in 2024. This dominance arises from deep-seated cultural preferences, with beef serving as a staple in both home cooking and foodservice establishments across the region. Key factors supporting beef's preeminence include robust supply chain infrastructure, extensive consumer familiarity, and its versatility in various dishes such as steaks, burgers, and roasts. Major meat companies continually introduce innovative and premium cuts, helping sustain high levels of consumer demand despite growing health consciousness. Retail channels, including supermarkets and online platforms, make a wide range of beef options readily accessible, while the market also benefits from rigorous quality standards imposed by regulatory bodies. Furthermore, branded beef products such as Certified Angus Beef and USDA Prime resonate strongly with consumers seeking quality and traceability, reinforcing beef’s large market share.
Meanwhile, pork is emerging as the fastest-growing segment within North America's red meat market, projected to expand at a CAGR of 2.24% through 2030. Pork’s popularity is enhanced by shifting dietary trends and increased demand for convenient, value-added products such as sausages, ham, and bacon. The foodservice industry is leveraging pork’s versatility, responding to consumer preferences for diverse cuisine offerings including barbecue, Asian flavors. Technological advancements in processing and packaging contribute to improved shelf life and product safety, further stimulating consumer confidence. Pork producers are also capitalizing on innovation in product positioning, appealing to health-conscious buyers with leaner cuts and improved transparency regarding animal welfare. As consumption patterns evolve, pork’s steady value expansion signals its growing importance within North America's competitive protein landscape.
Note: Segment shares of all individual segments available upon report purchase
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By Form: Fresh Products Lead While Processed Segments Accelerate
Fresh and chilled meat products anchor the North America red meat market, commanding 56.31% of the market share in 2024. This leading position is a direct result of strong consumer preferences for minimally processed foods, often perceived as healthier and fresher choices. The restaurant and hospitality industry also drives significant demand for fresh and chilled meats, valuing their versatility and consistent quality for a wide range of culinary applications. Advanced refrigeration and cold chain logistics have enabled broader retail access and longer shelf life, further bolstering this segment’s presence. The rise of gourmet and specialty meat cuts caters to evolving consumer tastes seeking premium experiences at home and in dining establishments. Overall, the focus on freshness, transparency, and trusted sourcing has entrenched fresh and chilled meat as the dominant segment in the region.
Conversely, processed meat products—including cured, smoked, and deli items—are emerging as the market’s fastest-growing segment with a CAGR of 2.45% projected through 2030. This rapid growth is fueled by shifting lifestyles that prioritize convenience, driving up demand for ready-to-eat and easy-to-prepare protein options. Modern consumers increasingly value the time savings and portability of processed meats such as sausages, bacon, and packaged deli slices. Food retailers and brands are responding with innovative product lines featuring clean labels, enhanced flavors, and specialty diets. Additionally, the continued popularity of sandwiches, snacks, and prepared meals in both retail and foodservice channels helps maintain vibrant momentum in this category. As a result, processed meats are capturing a larger share of consumer spending, reshaping the competitive landscape of the North American red meat sector.
By Category: Conventional Dominance Challenged by Organic Growth
Conventional meat products dominate the North America red meat market, commanding a substantial 87.12% share in 2024. This significant market control reflects well-established production systems and widespread price accessibility, making conventional meat the preferred choice across diverse consumer segments. The extensive infrastructure supporting conventional meat production ensures consistent supply, catering to both mass retail and foodservice channels. Consumers also value the affordability and familiarity of conventional meat options, which include a broad range of beef, pork, and poultry products. Additionally, innovations in processing and packaging help maintain product quality and extend shelf life, reinforcing consumer confidence. The entrenched consumption patterns and cultural preferences further cement conventional meat’s position as the backbone of the region’s red meat industry.
In contrast, organic meat alternatives are charting an impressive growth trajectory with a projected CAGR of 2.89% through 2030. Driven by increasing health consciousness, environmental concerns, and demand for ethically produced food, organic meat is capturing a growing niche in the market. Consumers are drawn to organic products for their perceived benefits like absence of synthetic hormones, antibiotics, and pesticides. Retailers and producers are responding by expanding organic product portfolios, improving availability, and enhancing certification transparency to build trust. While organic meat remains a premium offering, rising disposable incomes and wider awareness are accelerating its adoption. This segment’s rapid growth underscores shifting consumer attitudes toward sustainable, clean-label food options, signaling evolving market dynamics within the North American red meat landscape.
By Distribution Channel: Off-Trade Leadership Amid On-Trade Recovery
Off-trade channels hold the largest market share in the North America Red Meat Market, commanding 55.31% in 2024. This segment includes supermarkets, hypermarkets, convenience stores, and burgeoning online retail platforms that primarily serve household consumption. Consumers prefer off-trade outlets due to their convenience, variety, and accessibility, enabling them to purchase fresh, frozen, and processed red meat products for home preparation. These retail formats benefit from well-established supply chains and extensive product assortments, including premium and value-added options. The growing trend of online grocery shopping supports off-trade’s dominance, with improved cold chain logistics and home delivery services enhancing consumer experience. Additionally, promotional activities and private-label offerings in supermarkets further attract a broad range of customers, solidifying off-trade as the critical distribution channel for red meat.
Conversely, on-trade segments—comprising hotels, restaurants, and catering operations—are the fastest-growing distribution channel within the market, expected to expand at a CAGR of 2.17% through 2030. The on-trade segment’s recovery is driven by post-pandemic normalization of dining-out habits and the gradual rebuilding of foodservice capacity. Urbanization, increasing consumer spending on dining experiences, and rising demand for premium and diverse meat preparations have bolstered growth in this segment. Restaurants are innovating menus to include specialty beef cuts, pork dishes, and leaner meat options, responding to evolving consumer tastes. Moreover, institutional catering and hospitality services contribute to steady demand, leveraging bulk purchasing and long-term supplier contracts. Collectively, these factors enable on-trade to expand rapidly, complementing the dominant off-trade channel in this mature yet evolving market.
Note: Segment shares of all individual segments available upon report purchase
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Geography Analysis
The United States dominates the North America Red Meat Market with a commanding market share of 77.59% in 2024. This leadership is underpinned by its well-established production infrastructure, extensive processing capacity, and deeply ingrained consumption patterns. The mature U.S. market supports premium pricing strategies across diverse protein categories, leveraging strong consumer demand for high-quality beef, pork, and other red meats. Advanced supply chains and large-scale farming operations facilitate consistent supply and market responsiveness. Moreover, the U.S. market is characterized by innovation in organic, grass-fed, and value-added products, which cater to evolving consumer preferences focused on health, sustainability, and convenience. The robust foodservice sector further reinforces demand by featuring a variety of red meat preparations across restaurants, hotels, and catering services.
Mexico stands out as the fastest-growing geography in the North America Red Meat Market with a projected CAGR of 2.56% through 2030. The growth momentum is primarily driven by expanding middle-class demographics, rising disposable incomes, and increasing protein consumption per capita. Mexico's market is evolving due to urbanization, dietary shifts towards more protein-rich foods, and greater access to modern retail formats. Additionally, local producers are enhancing their processing capabilities to meet both domestic and export demands. The growing population and changing lifestyles are increasing demand for both conventional and premium red meat products. These factors collectively position Mexico as a dynamic growth area within the North American market.
Canada, while smaller than the U.S. in overall market size, is a significant player and the second-largest geography in the North America Red Meat Market. Canada’s market benefits from strong domestic production, particularly in beef and pork, supported by a sophisticated agricultural sector. There is a rising demand for organic, natural, and sustainably sourced red meats among Canadian consumers, mirroring global health and environmental trends. Canadian producers also cater to export markets, leveraging trade agreements that facilitate cross-border meat trade within the region. The market is expected to grow steadily through 2030, driven by innovation in product offerings and expanding retail and foodservice channels. Canada's emphasis on quality and traceability enhances its competitive position in the regional red meat landscape.
Competitive Landscape
The North America Red Meat Market demonstrates a moderate level of concentration, with a score of 6, indicating significant opportunities for strategic consolidation. This market dynamic is influenced by the dual pressures of technological advancements and the necessity for economies of scale. Major players in the market are increasingly adopting vertical integration strategies, enabling them to control the supply chain comprehensively—from livestock production to retail distribution. This approach not only enhances cost efficiency but also ensures consistent quality control, providing a competitive advantage in a highly dynamic market environment.
Technology adoption plays a pivotal role in shaping the competitive landscape of the market. Larger operations are leveraging their resources to invest heavily in automation and advanced processing technologies, which streamline production processes and improve operational efficiency. These investments allow them to meet growing consumer demand while maintaining competitive pricing. On the other hand, smaller processors are focusing on niche markets and premium product categories, such as organic or grass-fed red meat, to differentiate themselves. This strategy helps them maintain relevance and cater to a segment of consumers willing to pay a premium for quality and sustainability.
Furthermore, the market is witnessing a shift in consumer preferences, with increasing demand for transparency and traceability in the supply chain. This trend is pushing companies to adopt innovative practices, such as blockchain technology, to enhance supply chain visibility and build consumer trust. Additionally, sustainability concerns are driving investments in eco-friendly practices, such as reducing greenhouse gas emissions and improving waste management. These factors are reshaping the competitive dynamics of the North America Red Meat Market, compelling players to innovate and adapt to evolving market conditions to sustain growth during the forecast period.
North America Red Meat Industry Leaders
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Hormel Foods Corporation
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Tyson Foods, Inc.
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Maple Leaf Foods Inc.
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JBS S.A.
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WH Group Limited
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- July 2025: Tyson Foods invested approximately USD 23.5 million to upgrade its Robards facility in Henderson County, Kentucky. This modernization initiative aimed to enhance the facility's operations, enabling Tyson to address the increasing demand for protein products more efficiently and effectively.
- 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.
- July 2024: Smithfield Foods has finalized its acquisition of a top-tier dry sausage production facility in Nashville, Tennessee, previously owned by Cargill. This move bolsters Smithfield's strategy to expand in the value-added packaged meats segment, enhancing its dry sausage production capacity by 50 million pounds annually. The Nashville facility will bolster production for Smithfield's established dry sausage brands, which include Margherita, Carando, and Armour.
- January 2024: Tyson Foods, Inc. opened a USD 355 million food production facility in Bowling Green, Kentucky, to expand its bacon production. The 400,000-square-foot plant strengthened Tyson's category leadership and addressed growing product demand. It produced two million pounds weekly of premium Jimmy Dean® and Wright® Brand bacon for retail and foodservice sectors, highlighting the company's investment in the local community.
North America 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. Canada, Mexico, United States 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 | |
| Deli | |
| Others |
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
| United States |
| Canada |
| Mexico |
| Rest of North America |
| By Product Type | Beef | |
| Pork | ||
| Mutton | Sheep Meat | |
| Goat Meat | ||
| Other Meat | ||
| By Form | Fresh/Chilled | |
| Frozen | ||
| Canned | ||
| Processed | Cured | |
| Smoked | ||
| Deli | ||
| Others | ||
| 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 | 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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