Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 1.38 Billion |
| Market Size (2030) | USD 1.63 Billion |
| Growth Rate (2025 - 2030) | 3.37% 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. |
|
Saudi Arabia Red Meat Market Analysis by Mordor Intelligence
The Saudi Arabia red meat market size stands at USD 1.38 billion in 2025 and is forecast to reach USD 1.63 billion by 2030, expanding at a 3.37% CAGR during the period. The steady growth trajectory masks a strategic transformation driven by Vision 2030 initiatives that prioritize food security, domestic livestock modernization, and cold-chain upgrades. Government-backed projects such as the USD 2 billion livestock city announced in January 2025, combined with SALIC’s expanded international sourcing network, signal a decisive shift toward resilient supply chains. Consumer demand also pivots toward premium, traceable meat, propelling organic offerings and processed formats within the broader Saudi Arabia red meat market. Meanwhile, off-trade retail retains scale, but on-trade sales accelerate as hospitality expansion underpins higher consumption in restaurants, hotels, and tourist destinations.
Key Report Takeaways
- By product type, beef held 57.28% of the Saudi Arabia red meat market share in 2024, while mutton is projected to post a 3.86% CAGR to 2030.
- By category, traditional meat commanded 89.07% of the Saudi Arabia red meat market size in 2024; organic meat is forecast to expand at a 3.68% CAGR through 2030.
- By form, fresh and chilled products captured 47.41% revenue in 2024; processed meat is advancing at a 3.76% CAGR to 2030.
- By distribution channel, off-trade accounted for 63.21% sales in 2024; on-trade exhibits the highest growth at a 4.02% CAGR through 2030.
Saudi Arabia Red Meat Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Increasing health awareness promoting nutrient-rich red meat intake | +0.6% | National, with higher impact in urban centers | Medium term (2-4 years) |
| Cultural and religious preference for halal-certified red meat | +0.4% | National, with seasonal peaks during religious periods | Long term (≥ 4 years) |
| Expansion of cold chain infrastructure facilities | +0.3% | National, concentrated in Riyadh, Eastern Province, Makkah | Medium term (2-4 years) |
| Government initiatives under Vision 2030 to boost domestic production | +0.2% | National, with focus on Northern and Central regions | Long term (≥ 4 years) |
| Investments in modernizing livestock farming and breeding programs | +0.5% | National, with emphasis on Northern and Central provinces | Long term (≥ 4 years) |
| Growing preference for traceability and quality assurance in meat products | +0.4% | National, driven by urban consumers and premium segments | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
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Increasing health awareness promoting nutrient-rich red meat intake
Saudi Arabia's updated dietary guidelines position lean red meat as a cornerstone of the national nutrition framework, with the Saudi Healthy Plate 2024 explicitly recommending red meat as part of balanced protein intake. This official endorsement counters global trends toward plant-based alternatives and reinforces red meat's role in addressing nutritional deficiencies prevalent in the Kingdom. The government's focus on combating obesity and diabetes through structured nutrition programs creates demand for high-quality, lean cuts that align with medical recommendations. Urban consumers increasingly seek grass-fed and organic variants, driving premiumization trends that benefit domestic producers investing in quality certification systems. The integration of nutrition labeling requirements by the Saudi Food and Drug Authority enhances consumer awareness of protein content and nutritional benefits, supporting sustained demand growth in health-conscious segments.
Cultural and religious preference for halal-certified red meat
Halal certification requirements protect the market while adding complexity to the supply chain. SASO standards require businesses to provide detailed documentation at every stage, from slaughter to retail distribution, ensuring compliance with halal guidelines. The Kingdom, as the custodian of Islam's holiest sites, intensifies its scrutiny of halal compliance, particularly during the Hajj and Umrah seasons when meat consumption rises significantly. To modernize processes while maintaining religious standards, MEWA launched an electronic booking system in June 2025, enabling efficient scheduling of sacrificial animal slaughters [1]Source: Ministry of Environment, Water and Agriculture, "The Environment Ministry launches an online appointment booking service for sacrificial animals at slaughterhouses in Riyadh and Makkah", www.mewa.gov.sa. The Saudi Culinary Arts Commission has actively documented meat-based dishes from all 13 provinces, showcasing the strong cultural connection to specific preparation methods and cuts. This combination of strict religious requirements and deeply rooted cultural preferences creates significant entry barriers for international suppliers while giving established halal-certified producers a distinct competitive advantage.
Expansion of cold chain infrastructure facilities
The expansion of cold chain infrastructure in Saudi Arabia is a key driver of growth in the Kingdom’s red meat market. With rising demand for fresh and frozen meat products, the development of advanced temperature-controlled logistics systems ensures product quality, safety, and extended shelf life from slaughterhouses to retail outlets and end consumers. Investments in modern cold storage facilities, refrigerated transport fleets, and IoT-enabled real-time temperature monitoring are improving supply chain efficiency and reducing spoilage in the hot climate. Government initiatives under Vision 2030 and the National Industrial Development and Logistics Program (NIDLP) strongly support cold chain modernization to enhance food security and position Saudi Arabia as a regional logistics hub. Strategic partnerships between international and local logistics companies further bolster the sector by bringing expertise and scale to the market. As a result, upgraded cold chain capabilities increase consumer trust in red meat products, foster market expansion, and accommodate growing imports and domestic distribution needs effectively.
Government initiatives under Vision 2030 to boost domestic production
Government initiatives under Saudi Arabia’s Vision 2030 are a major driver boosting domestic red meat production in the Kingdom. Vision 2030 prioritizes food security by significantly reducing dependence on imports and increasing local production capacity. The government has implemented a range of programs and incentives, including substantial subsidies, interest-free loans, and financial support aimed at livestock farmers and meat producers. Advanced breeding programs focus on importing high-quality livestock and adapting animals to arid climates to improve productivity. Investments in agricultural technologies such as precision farming, smart watering systems, and feed production further enhance efficiency and sustainability. Moreover, integrated supply chains are being developed to connect producers, processors, and distributors, ensuring stable markets for domestically produced red meat.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Fluctuating prices of red meat due to supply-demand imbalances | -0.8% | National, with higher impact on price-sensitive segments | Short term (≤ 2 years) |
| Health concerns related to excessive red meat consumption | -0.5% | National, concentrated in educated urban populations | Medium term (2-4 years) |
| Stringent food safety regulations and certification requirements | -0.3% | National, affecting all import and domestic channels | Long term (≥ 4 years) |
| Supply chain vulnerabilities including import disruption risks | -0.4% | National, with higher impact on import-dependent regions | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
Fluctuating prices of red meat due to supply-demand imbalances
Red Sea shipping disruptions during 2024-2025 exemplify the price volatility risks facing Saudi Arabia's import-dependent meat supply chains, with container freight rates surging over 130% and transit times extending by 10-20 days [2]Source: International Transport Forum, "The Red Sea Crisis Impacts on global shipping and the case for international co-operation", www.itf-oecd.org. The Kingdom's reliance on Brazilian beef imports, valued at USD 1.29 billion in 2024, creates exposure to currency fluctuations, drought conditions, and export policy changes in origin countries. Seasonal demand spikes during Ramadan and Eid celebrations strain supply chains and drive temporary price increases that disproportionately affect middle-income consumers. The government's green fodder cultivation ban, implemented in 2018 to conserve water resources, forces livestock producers to rely on imported feed ingredients, adding another layer of cost volatility. Climate-driven production disruptions in major exporting regions, combined with energy price inflation affecting transportation costs, create persistent upward pressure on retail prices that constrains market expansion in price-sensitive segments.
Health concerns related to excessive red meat consumption
Health concerns related to excessive red meat consumption pose a significant market restraint for the Saudi Arabia red meat industry. Numerous studies have linked high intake of red meat, especially processed varieties, with increased risks of cardiovascular diseases, certain cancers, and other health issues such as gout and kidney problems. For instance, red meat contains high levels of saturated fats and heme iron, which may promote oxidative stress and DNA damage, potentially increasing the risk of cancer, including breast and colorectal cancers. Additionally, the presence of residues from antibiotics and growth hormones used in livestock production could disrupt endocrine functions, further elevating health risks. Consumer awareness campaigns and health guidelines advocating for moderation or reduction of red meat intake are influencing demand and market dynamics. As health concerns continue to grow, they serve as a significant restraint, encouraging consumers to seek alternatives like plant-based proteins, which could impede the overall growth of the red meat market in the region.
Segment Analysis
By Product Type: Beef Dominance Faces Mutton Renaissance
Beef continues to dominate the Saudi Arabia red meat market, accounting for 57.28% of the total share in 2024. This strong position is underpinned by well-established supply chains that ensure consistent availability across both retail and foodservice channels. Consumer familiarity with beef, particularly international cuts and diverse preparation methods, further reinforces its widespread demand. The segment benefits from strong integration into global trade networks, allowing for the import of premium-quality beef to meet rising consumption needs. In addition, quick-service restaurants and fine dining establishments have contributed to the popularity of beef dishes, widening its appeal among different consumer demographics. With stable demand drivers and strong market penetration, beef is expected to remain the cornerstone of Saudi Arabia’s red meat market over the coming years.
Mutton has emerged as the fastest-growing segment, projected to expand at a CAGR of 3.86% from 2024 to 2030. Its growth is deeply rooted in cultural traditions, as mutton holds a strong premium positioning within Saudi cuisine, particularly for festive and ceremonial occasions. Rising disposable incomes are further contributing to increased consumption, with consumers showing greater willingness to pay for high-quality and locally sourced mutton products. The growth of specialty butcheries and premium retail outlets is also enhancing accessibility and reinforcing mutton’s image as a culturally significant and premium choice. Moreover, the foodservice sector, especially traditional restaurants, continues to drive demand by offering a variety of heritage-based dishes centered on mutton.
Note: Segment shares of all individual segments available upon report purchase
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By Category: Traditional Meat Supremacy Challenged by Organic Growth
Traditional meat continues to hold an overwhelming dominance in the Saudi Arabia red meat market, accounting for 89.07% of the market share in 2024. This commanding position is largely driven by entrenched consumption habits and cultural preferences that favor conventional meat options across households and foodservice sectors. Price sensitivity also plays a key role, as traditional meat remains more affordable than premium alternatives, appealing to a broad base of consumers. The widespread availability of conventional meat through butcheries, supermarkets, and wet markets further strengthens its dominance in daily consumption. Strong supply chain integration and reliable import channels also ensure stable supply, reinforcing consumer dependence on traditional offerings. Given these factors, traditional meat is expected to retain its significant share in the coming years, even as niche categories like organic continue to gain momentum.
Organic meat, on the other hand, is emerging as the fastest-growing segment in Saudi Arabia, projected to expand at a CAGR of 3.68% through 2030. The segment’s growth reflects a rising premiumization trend among affluent consumers who are increasingly attentive to health, quality, and sustainability. Organic meat is particularly attractive to higher-income households, who value chemical-free, traceable, and ethically produced options. Growing awareness of wellness and dietary balance is further driving shifts toward clean-label protein consumption. In addition, the expansion of specialty retail outlets, gourmet stores, and online platforms is improving accessibility and visibility of organic meat products. As government initiatives promote healthier lifestyles and consumers show a willingness to pay for quality and authenticity, organic meat is set to establish itself as a crucial growth catalyst in Saudi Arabia’s evolving red meat market.
By Form: Fresh Products Lead While Processed Variants Gain Momentum
Fresh and chilled meat products hold the largest share of the Saudi Arabia red meat market, accounting for 47.41% of the market in 2024. This dominance reflects strong consumer preferences for freshness, quality, and adherence to traditional preparation methods that are deeply rooted in local dietary culture. Shoppers in Saudi Arabia often associate fresh and chilled meat with superior taste, authenticity, and higher nutritional value compared to other formats. The strong presence of butcher shops, wet markets, and modern supermarkets ensures that consumers have easy access to freshly cut meats on a daily basis. Moreover, cultural and religious practices, such as the emphasis on freshly slaughtered halal meat, contribute significantly to the continued strength of this segment. As a result, fresh and chilled red meat products are expected to maintain their leading role in Saudi Arabia’s red meat market in the foreseeable future.
Processed red meat is emerging as the fastest-growing segment, with a projected CAGR of 3.76% between 2024 and 2030. This growth is driven primarily by rapid urbanization and shifting lifestyles, as working families increasingly seek convenient food solutions that save preparation time. Ready-to-cook and ready-to-eat processed meat products are becoming more popular, particularly among younger consumers living in urban areas. The rise of modern retail formats and e-commerce platforms is also expanding the availability and variety of processed meat options across the country. Product innovation, particularly in offering preservative-free, premium, and quick-prep meat solutions, is further boosting consumer adoption. As the demand for convenience continues to grow, processed meats are expected to play a vital role as the leading growth engine in Saudi Arabia’s evolving red meat market.
By Distribution Channel: Off-Trade Dominance Meets On-Trade Acceleration
Off-trade channels dominate the Saudi Arabia red meat market, holding a 63.21% market share in 2024. This reflects the Kingdom’s strong retail-driven consumption habits and family-oriented purchasing patterns, where households prefer buying fresh meat for home preparation. Supermarkets and hypermarkets form the backbone of this segment, offering a wide variety of fresh, frozen, and processed red meat options under one roof. Significant investments in cold chain logistics and modern storage facilities have enhanced product quality and availability, allowing these outlets to compete effectively with traditional butcher shops. Convenience, competitive pricing, and bundled promotions further strengthen supermarkets’ position as a preferred destination for red meat purchases. The steady growth of organized retail formats across urban centers ensures that off-trade channels will continue to be the leading sales avenue in Saudi Arabia.
On-trade channels have emerged as the fastest-growing distribution segment, forecasted to expand at a CAGR of 4.02% from 2024 to 2030. This growth is closely tied to the Kingdom’s Vision 2030 initiatives, which are transforming the tourism and entertainment landscape. Increasing numbers of international visitors, coupled with a rapidly growing hospitality sector, are fueling red meat demand across hotels, restaurants, and catering services. Rising disposable incomes and changing lifestyles are also encouraging residents to dine out more frequently, boosting consumption through foodservice channels. High-end restaurants and international chains add further momentum to this shift, introducing diverse red meat cuisines that appeal to both locals and tourists. With these trends converging, on-trade channels are set to become a major growth driver, reshaping Saudi Arabia’s red meat distribution landscape in the years ahead.
Note: Segment shares of all individual segments available upon report purchase
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Geography Analysis
Saudi Arabia's red meat consumption patterns showcase notable regional disparities, influenced by factors such as income levels, cultural inclinations, and the state of infrastructure development. In the Central Region, centered around Riyadh, residents exhibit the highest per-capita consumption rates and a pronounced preference for premium cuts. This trend is bolstered by the region's concentrated purchasing power and its sophisticated cold chain infrastructure. Research conducted in Riyadh in 2024 highlighted that affluent households have a marked inclination towards mutton and goat meat, consuming significantly more than their middle-income counterparts, underscoring a clear socioeconomic divide in protein preferences [3]Source: Agriculture and Food Security, "Establishing national food priority in Saudi Arabia: developing a priority matrix for food", www.agricultureandfoodsecurity.biomedcentral.com. Meanwhile, the Eastern Province, with its strategic closeness to major ports and a workforce buoyed by the petrochemical industry, showcases a strong appetite for imported beef and its processed variants.
In the Western Region, which includes the holy cities of Makkah and Madinah, meat consumption sees pronounced spikes during the Hajj and Umrah pilgrimages, underscoring the religious significance of these events. To tackle the capacity challenges in Makkah's slaughterhouses, the Ministry of Environment, Water, and Agriculture (MEWA) rolled out an electronic booking system for sacrificial animal slaughter in June 2025, ensuring adherence to religious standards. Northern regions are witnessing a surge in potential, thanks to government-backed livestock development initiatives, notably the ambitious USD 2 billion livestock city project, poised to cater to both domestic needs and export demands.
In the southern provinces, traditional consumption habits prevail, with a marked preference for locally-raised animals and consumption patterns closely aligned with agricultural cycles. As part of its Vision 2030 agenda, the government is spearheading regional development initiatives, aiming to enhance infrastructure. These improvements could bridge the urban-rural consumption divide while honoring cultural food traditions. Despite cold chain challenges in remote locales, there's a discernible preference for locally-produced fresh meat over its imported frozen counterparts. This scenario presents a lucrative opportunity for domestic producers to carve out regional distribution networks. A study by the National Food Priority Matrix unveiled pronounced regional disparities in meat consumption frequency. Urban centers are leaning towards the convenience of processed products, while rural areas remain steadfast in their traditional preparation methods.
Competitive Landscape
The Saudi Arabia red meat market demonstrates moderate fragmentation, with a concentration index of 5 out of 10. This market structure provides opportunities for both multinational corporations and regional specialists to compete effectively. Established players are leveraging vertical integration strategies to strengthen their market positions. For instance, BRF plans to invest USD 160 million in new processing facilities by 2025, while maintaining robust upstream supply relationships across multiple countries. Technology adoption has emerged as a critical differentiator, with leading firms implementing blockchain-enabled traceability systems and IoT-monitored cold chains. These advancements help companies meet evolving regulatory requirements and cater to consumer demands for greater transparency and quality assurance.
The government's focus on food security and increasing domestic production under Vision 2030 creates a supportive environment for local players. Companies capable of navigating complex regulatory frameworks and building strong relationships with Vision 2030 implementation agencies are well-positioned to capitalize on these opportunities. On the other hand, international suppliers face growing challenges due to the Saudi Food and Drug Authority's (SFDA) enhanced import inspection systems. Deployed in 2024, these systems utilize real-time pattern matching capabilities to automatically flag safety concerns, increasing scrutiny on imported products and raising the compliance bar for foreign players.
Market consolidation pressures are intensifying as smaller operators struggle to cope with rising compliance costs and the need for advanced technology adoption. These challenges are driving many smaller firms out of the market, while larger companies benefit from economies of scale. Larger players are better equipped to manage regulatory requirements and implement sophisticated quality assurance systems, giving them a competitive edge. As a result, the Saudi Arabia red meat market is witnessing a shift toward greater dominance by well-established firms, further shaping the competitive landscape in the forecast period.
Saudi Arabia Red Meat Industry Leaders
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Americana Group
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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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Almunajem Foods
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- 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.
- December 2024: Tanmiah Food Company has launched its Central Monitoring System (CMS) in Riyadh as part of its digital transformation strategy to enhance operational efficiency and process optimization. The CMS utilizes real-time data, IoT, and Big Data to improve oversight across the value chain, with plans to integrate AI and blockchain for better traceability and sustainability.
- 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.
- 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.
Saudi Arabia Red Meat Market Report Scope
Beef, Mutton 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.
By Product Type
| Beef |
| Mutton |
| Other Meat |
By Category
| Traditional Meat |
| Organic Meat |
By Form
| Fresh/Chilled |
| Frozen |
| Canned |
| Processed |
By Distribution Channel
| On-Trade | |
| Off-Trade | Supermarkets/ Hypermarkets |
| Convenience Stores | |
| Online Retail Channel | |
| Other Distribution Channel |
| By Product Type | Beef | |
| Mutton | ||
| Other Meat | ||
| By Category | Traditional Meat | |
| Organic Meat | ||
| By Form | Fresh/Chilled | |
| Frozen | ||
| Canned | ||
| Processed | ||
| By Distribution Channel | On-Trade | |
| Off-Trade | Supermarkets/ Hypermarkets | |
| Convenience Stores | ||
| Online Retail Channel | ||
| Other Distribution Channel | ||
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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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