Market Overview
| Study Period | 2021 - 2031 |
|---|---|
| Base Year For Estimation | 2025 |
| Forecast Data Period | 2026 - 2031 |
| Market Size (2026) | USD 2.70 Billion |
| Market Size (2031) | USD 3.46 Billion |
| Growth Rate (2026 - 2031) | 5.10% CAGR |
| Market Concentration | Medium |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
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United Arab Emirates Poultry Meat Market Analysis by Mordor Intelligence
The United Arab Emirates poultry meat market size stands at USD 2.70 billion in 2026 and is projected to reach USD 3.46 billion by 2031, registering a 5.10% CAGR over the period. Several factors are driving this growth, including a population increase of 4.7% in 2024, the recovery of international tourism to pre-pandemic levels, and government-led initiatives aimed at strengthening local farming infrastructure [1]Source: World Bank, "Population growth (annual %) - United Arab Emirates", worldbank.org. These elements collectively support a robust demand for poultry products across both retail and foodservice channels. Although imports continue to account for a significant portion of consumption, the establishment of new domestic production facilities in Abu Dhabi and Dubai is enhancing local capacity and reducing supply chain lead times. Additionally, the expansion of digital grocery platforms is reshaping consumer access to poultry products, particularly in urban areas. These platforms are facilitating the distribution of premium fresh chicken, modified atmosphere packaging (MAP) cuts, and ready-to-cook turkey, catering to the evolving preferences of urban consumers. Simultaneously, the HORECA (Hotels, Restaurants, and Catering) sector remains the largest volume consumer of poultry products. This sector predominantly favors bulk frozen and portion-controlled shipments, which align with the operational needs and menu requirements of hotels and restaurants, ensuring consistent supply and quality.
Key Report Takeaways
- By product type, chicken led with 87.68% of the United Arab Emirates poultry meat market share in 2025, while turkey is forecast to expand at a 5.98% CAGR through 2031.
- By form, fresh and chilled lines held 56.97% share of the United Arab Emirates poultry meat market size in 2025; processed poultry is advancing at a 6.39% CAGR to 2031.
- By distribution channel, on-trade outlets captured 57.82% of volume in 2025, whereas off-trade is growing faster at a 5.84% CAGR across 2026-2031.
Note: Market size and forecast figures in this report are generated using Mordor Intelligence’s proprietary estimation framework, updated with the latest available data and insights as of January 2026.
United Arab Emirates Poultry Meat Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rising population and expatriate influx boost overall protein demand | +0.8% | National, concentrated in Dubai, Abu Dhabi, Sharjah | Medium term (2–4 years) |
| Thriving tourism and HORECA sector expand on-trade consumption | +0.9% | National, with peak impact in Dubai, Abu Dhabi tourism zones | Short term (≤ 2 years) |
| Premium fresh/value-added demand via e-grocery | +0.6% | National, urban centers (Dubai, Abu Dhabi, Sharjah) | Short term (≤ 2 years) |
| Health consciousness positions poultry as lean, affordable halal protein | +0.7% | National, resonating across expatriate and Emirati demographics | Medium term (2–4 years) |
| Government food security initiatives offer subsidies and incentives for local production | +0.5% | National, anchored by Abu Dhabi (KEZAD, Al Ain), Dubai (Techno Park) | Long term (≥ 4 years) |
| Investments in advanced farming technologies | +0.4% | National, led by Al Ain, KEZAD, Liwa production clusters | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Understand The Key Trends Shaping This Market
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Rising population and expatriate influx boost overall protein demand
In 2024, Dubai's population surpassed 4,248,200, with expatriates forming a significant majority, according to the Dubai Statistics Center [2]Source: Dubai Statistics Center, "Population by Gender - Emirate of Dubai", dsc.gov.ae. This diverse demographic composition establishes a structurally higher per-capita protein consumption baseline compared to other regional markets. Expatriates from South Asia, the Philippines, and Western countries bring varied culinary traditions, which emphasize poultry's versatility and adaptability across multiple cuisines. The ongoing urbanization and increasing disposable incomes among residents further drive the demand for premium and convenient food products. This shift creates substantial growth opportunities for processed poultry products and offerings specifically designed for the HORECA (Hotels, Restaurants, and Catering) sector. Highlighting the importance of this expanding market, the National Food Security Strategy 2051 has set a target of achieving AED 40 billion (USD 10.9 billion) in GDP contribution from the Food Cluster by 2028. This ambitious goal reflects the government's strong commitment to enhancing domestic production capacities to meet the growing needs of Dubai's diverse and expanding consumer base.
Thriving tourism and HORECA sector expand on-trade consumption
The UAE's foodservice market is growing, supported by a dynamic HORECA sector catering to dining-out consumers. The UAE's thriving tourism industry is significantly boosting the poultry market, driven by the active hospitality sector, which includes hotels, restaurants, and cafes. This growth is fueling the foodservice industry's expansion and increasing demand for convenience and processed options. Alongside population growth and a shift toward protein-rich diets, poultry has become a staple for both international and local consumers. The Dubai Department of Economy and Tourism reported that Dubai welcomed 11.17 million overnight visitors between January and July 2025, a 5% increase compared to the same period in 2024 [3]Source: Dubai Department of Economy and Tourism, "The latest research and insights", dubaidet.gov.ae. Rising mall footfall has spurred growth in quick-service restaurants, casual dining outlets, and food courts, which rely on frozen and portioned poultry for operational efficiency. In May 2024, Spinneys introduced 'The Kitchen by Spinneys', a food-hall concept in Dubai Mall, with plans to expand to 15 UAE locations by 2028, focusing on prepared meals. This expansion is driving institutional demand for high-quality ready-made proteins, particularly processed poultry and turkey, for dine-in and take-away channels. The multicultural restaurant scene in Dubai and Abu Dhabi, especially high-end establishments highlighting meat sourcing, offers opportunities to market premium, traceable, halal-certified poultry and turkey products that can command higher prices.
Premium fresh/value-added demand via e-grocery
In the UAE, the rapid growth of e-grocery shopping is significantly transforming the poultry market. Consumers, particularly younger, health-conscious individuals, are increasingly drawn to premium poultry products that offer both variety and quality. These consumers prioritize options such as fresh, organic, and value-added products, including marinated chicken, while also demanding transparency, such as antibiotic-free assurances. This trend has compelled suppliers to invest in upgrading their cold chain infrastructure and to introduce more sophisticated, ready-to-cook poultry options tailored for online platforms. Consequently, there is a growing preference for premium and value-added poultry stock-keeping units (SKUs). Products like marinated tenders, chicken portions packaged using Modified Atmosphere Packaging (MAP), and ready-to-cook turkey breasts are gaining traction. These items not only yield higher profit margins but also cater to high-income consumers who emphasize health, sustainability, and organic choices. Reflecting this market evolution, Al Ain Farms introduced MAP for its chicken portions in 2025. This innovation highlights the producers' focus on sustainability and extending product shelf life, aligning with the preferences of e-grocery shoppers who value convenience and quality.
Health consciousness positions poultry as lean, affordable halal protein
Poultry remains the most consumed meat in MENA and the UAE, primarily due to its lean nutritional profile, affordability compared to red meat, and universal halal certification, which aligns with the region's dietary preferences. In the UAE, high-income consumers exhibit a strong preference for health-conscious and organic products, often willing to pay a premium for items perceived to offer superior health benefits. Younger demographics, particularly Gen Z and Millennials, display an even greater willingness to invest in quality, driving demand for antibiotic-free, cage-free, and vegetarian-fed poultry products. Arabian Farms, acquired by Ghitha Holding in July 2024, has adopted advanced AI-powered systems and utilizes vegetarian fortified feed to enhance production efficiency and quality. Al Islami differentiates itself in niche segments by emphasizing its hand-slaughtered, never-stunned process, which appeals to HORECA outlets and specialty retailers that prioritize traceability and strict adherence to traditional halal practices. This approach caters to consumers and businesses that value religious compliance and premium quality standards.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Fluctuating global feed prices elevate production costs and erode margins | -0.6% | National, affecting all domestic producers | Short term (≤ 2 years) |
| Heavy import dependence for inputs (feed, medicine) exposes sector to external shocks | -0.5% | National, concentrated in producers reliant on imported feed and veterinary inputs | Medium term (2–4 years) |
| Intense competition from low-cost imported frozen poultry | -0.7% | National, with highest impact in price-sensitive retail and foodservice segments | Short term (≤ 2 years) |
| Stringent food safety, halal, and regulatory compliance | -0.4% | National, affecting producers, importers, and processors | Medium term (2–4 years) |
| Source: Mordor Intelligence | |||
Heavy import dependence for inputs (feed, medicine) exposes sector to external shocks
Beyond feed grains, the UAE's heavy reliance on imported veterinary medicines, vaccines, and breeding stock significantly increases its exposure to complex supply-chain risks. For instance, Turkey addresses approximately 15% of its breeding material deficit through imports, a challenge that similarly affects UAE producers who depend on Europe and North America for parent stock and hatching eggs. Outbreaks of Highly Pathogenic Avian Influenza (HPAI) in exporting countries often lead to trade restrictions and shortages of veterinary inputs, underscoring the cascading effects of disease outbreaks on regional supply chains. The UAE's dependency on imports for these essential inputs makes it highly susceptible to external shocks, such as pandemic-related port closures, export bans, or sanitary restrictions, which can abruptly disrupt production processes or drive up costs. In response, domestic producers are taking proactive measures to mitigate input risks by expanding hatchery capacities. For example, Al Ain Farms plans to enhance its hatchery operations in 2025, while Emirates National Poultry Farms is set to double its capacity. Despite these strategic investments, the sector remains structurally vulnerable to disruptions in global supply chains.
Stringent food safety, halal, and regulatory compliance
The Dubai Food Code introduced strict requirements, including HACCP, traceability, cold-chain integrity, Arabic labeling, and halal segregation. UAE.S 993:2022 permits stunning for halal poultry, while UAE.S GSO 713 regulates processing hygiene. Oversight by multiple entities, such as MOCCAE, MOIAT, ESMA, and Dubai Municipality, has resulted in fragmented compliance pathways. For example, obtaining slaughterhouse accreditation requires 40 working days and annual renewal. Additionally, feed import approvals involve a fee of AED 300, a 5-year renewal period, and certification for being avian flu-free, increasing administrative complexity and lead-time risks. Al Islami Foods focuses on hand-slaughtered, never-stunned meat, necessitating dedicated slaughter lines and third-party audits to maintain their differentiation, which raises operational complexity and costs. Universal Islamic Food Industries has invested in a processed-food manufacturing facility in Ras Al Khaimah, specializing in ready-to-eat poultry, meat, and seafood. The facility features advanced packaging, warehousing, and storage solutions to comply with regulatory standards and serve B2B clients across the GCC and MENA regions, including hypermarkets, supermarkets, and the HORECA sector. However, smaller processors without the necessary scale or compliance infrastructure face significant entry barriers. This has led to a consolidation of market share among vertically integrated players and multinational importers with established halal-certification networks.
Segment Analysis
By Product Type: Turkey Gains Premium HORECA Traction
Chicken, supported by universal halal certification, affordability, and its adaptability, from shawarma and grilled whole birds to nuggets and deli meats, holds a dominant 87.68% share of the 2025 product market. On the other hand, Turkey, often regarded as a premium option in high-end restaurants and upscale kitchens, is the fastest-growing segment, with a 5.98% CAGR projected from 2026 to 2031. In Dubai and Abu Dhabi's multicultural restaurant landscape, where dining out is a weekly norm, there is a strong demand for differentiated proteins that justify premium pricing. Turkey's niche role in the Middle East, produced alongside chicken in some countries, indicates a limited domestic supply. This, combined with potential unmet demand from the HORECA sector, creates opportunities for importers from the EU and the US or specialized turkey processors, particularly those offering halal certification and a dependable cold chain. Other birds, such as ducks, quail, and ostriches, cater to niche segments, with ducks and geese featured in upscale dining, while ostriches remain marginal.
Chicken's dominance is driven by structural advantages: a combination of large-scale industrial breeding in the UAE and Saudi Arabia, and small-scale agricultural production. This ensures a steady supply and quality-controlled output, meeting the needs of both HORECA and processed-product manufacturing. The marketing range includes fresh meat, fillets, and processed items like nuggets, distributed locally and for export. This reflects well-established supply chains and product formats suited for HORECA and retail. In June 2025, Ghitha Holding collaborated with FoodIQ to implement multi-layer cooker (MLC) technology for three clean-label chicken product ranges, showcasing significant producer investment in value-added chicken offerings for the HORECA sector. However, the notable absence of turkey in many producer portfolios and its limited presence in trade data highlight a supply gap. HORECA buyers appear to be addressing this gap through imports, but there is a clear opportunity for local processors to enter the market, provided they secure halal certification and enhance their cold-chain infrastructure.
Note: Segment shares of all individual segments available upon report purchase
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By Form: Processed Poultry Accelerates on Convenience and E-Grocery
In 2025, fresh and chilled products accounted for a significant 56.97% share of the form-based market. This dominance is driven by consumer preferences for premium-priced poultry that emphasizes freshness and local production. These preferences are particularly strong among higher-income groups, specific nationalities, and certain age and gender demographics. To cater to this demand, Al Ain Farms introduced Modified Atmosphere Packaging (MAP) for its chicken portions in 2025. This innovative packaging solution not only extends the shelf life of the products but also supports the growing trend of e-grocery fulfillment by ensuring product quality during delivery. On the other hand, canned poultry remains a niche category, primarily catering to emergency stockpiling and institutional catering needs, with minimal presence in the retail sector.
Processed poultry products, such as nuggets, deli meats, sausages, tenders, marinated options, and meatballs, represent the fastest-growing segment within the market. This segment is projected to grow at a compound annual growth rate (CAGR) of 6.39% during the forecast period of 2026 to 2031. The growth is fueled by the increasing prevalence of dual-income households, a rising demand for convenient food-to-go options, and the rapid expansion of e-grocery platforms. To address the growing demand for processed products and strengthen the HORECA supply chain, Universal Islamic Food Industries established a state-of-the-art facility in Ras Al Khaimah. This facility, built with an investment of AED 150 million (USD 41 million), has a production capacity of 3,000 tonnes per month. It focuses on producing ready-to-eat poultry, meat, and seafood, while also enhancing local production capabilities and improving warehousing and logistics infrastructure.
Note: Segment shares of all individual segments available upon report purchase
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By Distribution Channel: Off-Trade Gains on Digital and Modern Retail
In 2025, On-Trade distribution (HORECA) represented 57.82% of the volume, supported by a strong USD 19.98 billion foodservice sector. Remarkably, 74% of UAE consumers dined out weekly, the highest frequency globally. Poultry remains the most preferred protein in UAE foodservice, followed by lamb, mutton, goat, and then beef and veal. Post-pandemic trends reveal that lamb, mutton, and goat experienced the highest volume growth. Demonstrating the scale and sophistication of HORECA procurement, Aramtec's in-house butchery produces custom fresh burgers, sausages, and portion-controlled items daily for hotels, restaurants, and caterers.
Off-Trade channels are expanding at a faster rate, with a 5.84% CAGR projected from 2026 to 2031. This growth is primarily driven by the rise of modern retail and online grocery platforms. Supermarkets and hypermarkets dominate this space, supported by retailers' efforts to enhance the in-store experience. At the same time, convenience stores and online channels are growing rapidly. For example, Carrefour's CarrefourNow achieved a 30% year-on-year growth, now accounting for 38% of the digital retail market. Discounters are also gaining traction, with more consumers showing an intent to switch to them. This has created a bifurcated market where premium fresh products coexist with value-driven frozen items. Although traditional channels like wet markets and independent butchers are declining due to the consolidation of modern retail, the Dubai Waterfront Market remains a key player. Handling over 800 tonnes of fresh food daily and hosting more than 300 meat and poultry traders, it highlights the continued demand for traditional procurement among certain demographics.
Geography Analysis
Dubai, Abu Dhabi, and Sharjah serve as the central hubs of the UAE's poultry meat market, driven by factors such as high population density, advanced tourism infrastructure, and the widespread presence of modern retail networks. Abu Dhabi plays a critical role in domestic production, hosting major facilities like Al Ghurair Foods' expansive 16-hectare integrated poultry complex and Al Ain Farms' upgraded hatchery operations, which significantly bolster the country's production capacity. On the other hand, Sharjah and the Northern Emirates, including Ras Al Khaimah, Fujairah, Ajman, and Umm Al Quwain, contribute smaller shares to the market. However, these regions are steadily emerging as key players, leveraging their strategic locations to develop as logistics hubs and processing centers, thereby diversifying the market's geographic landscape.
Tourism and HORECA demand are predominantly concentrated in Dubai and Abu Dhabi, where increasing mall footfall reflects a growing consumer base and heightened economic activity. These emirates boast a dynamic and multicultural restaurant scene, with high-end establishments often highlighting the sourcing of their meat products to appeal to discerning consumers. This trend creates a significant opportunity for the marketing of premium poultry and turkey products that are traceable, halal-certified, and capable of commanding higher price points. Almarai's ambitious SAR 18 billion (USD 4.8 billion) investment plan for 2024–2028, which focuses on expanding its footprint in the UAE and enhancing its foodservice offerings, underscores the recognition of the Emirates as a lucrative, high-growth, and high-margin market by regional and international players alike.
Furthermore, the UAE's urban centers, particularly Dubai and Abu Dhabi, lead the way in modern retail and online grocery adoption, showcasing the concentrated use of digital channels in these areas. Domestic production remains firmly anchored in Abu Dhabi, with key locations such as Al Ain and KEZAD, and in Dubai, with notable sites like Liwa and Techno Park. These facilities reinforce the urban-centric nature of the market's supply chain and production infrastructure, ensuring the steady availability of poultry products to meet the growing demand in these regions.
Competitive Landscape
The UAE poultry meat market exhibits moderate fragmentation, with major players including Al Ain Farms, Al Islami Foods, BRF S.A., The Savola Group, and Tanmiah Food Company. Domestic producers are countering through vertical integration, technology adoption, and differentiation. A significant example of technology-driven differentiation is Ghitha's partnership with Finland's FoodIQ in June 2025. This collaboration introduced the multi-layer cooker (MLC) technology, the first industrial application outside Finland, for three clean-label product ranges targeting the HORECA sector. Strategic initiatives in the market include Al Ghurair's backward integration into feed milling with a corn starch plant, hatchery capacity expansions by Al Ain Farms and Emirates National Poultry Farms, and premium product positioning through cage-free, GMO-free, and hand-slaughtered claims by Al Rawdah and Al Islami.
Opportunities exist in the processed poultry and turkey segments, where limited domestic supply and increasing HORECA demand create entry points for regional processors and importers with halal certification and strong cold-chain infrastructure. Universal Islamic Food Industries has established a USD 41 million facility in Ras Al Khaimah, enhancing the market by adding 3,000 tonnes of processed food monthly. Their focus is on ready-to-eat poultry, meat, and seafood, catering to B2B clients across the GCC and MENA, including hypermarkets, supermarkets, and the HORECA sector.
Disruptors such as e-grocery platforms (Talabat, InstaShop, Carrefour) are transforming procurement practices. These platforms prioritize suppliers offering MAP packaging, fast delivery, and premium fresh SKUs. Additionally, alternative-protein startups like Livestock Labs and Planted are gaining traction. Technology adoption is becoming a critical factor for competitiveness. AI-powered systems are being implemented by Al Jazira and Arabian Farms, while robotics are utilized by Al Ghurair and Al Rawdah. Biosecurity automation, such as Emirates National Poultry Farms' Petersime BioStreamer incubators achieving 2% higher hatch rates, is essential for compliance. These advancements ensure adherence to the stringent UAE.S GSO 713 hygiene protocols and HACCP requirements outlined in the Dubai Food Code.
United Arab Emirates Poultry Meat Industry Leaders
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Al Ain Farms
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Al Islami Foods
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BRF S.A.
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The Savola Group
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Tanmiah Food Company
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- September 2025: Al Ain Farms Group (AAFG), recognized as the UAE's national food champion, has collaborated with Food Tech Valley, Dubai’s government-supported food innovation center, to establish a 260,000 sq.ft. logistics hub in Dubai. This advanced facility is designed to enhance the UAE’s food security, speed up the distribution of fresher food, and contribute to the nation’s Net Zero 2050 objectives.
- February 2024: Arabian Farms partnered with Motad to elevate the SAHA brand. This strategic partnership intends to elevate SAHA as the premier option for discriminating customers by redefining digital interaction through influencer alliances, social media content, and targeted promotions.
- March 2023: Tanmiah Food Company has launched its new and innovative product, Omega-3 fortified Chicken. The new product range provides distinctive, more effective health products. Tanmiah Omega 3 fresh chicken is a halal product that offers a variety of dietary options and health advantages.
United Arab Emirates Poultry Meat Market Report Scope
By Product Type
| Chicken |
| Turkey |
| Others |
By Form
| Fresh / Chilled | |
| Frozen | |
| Canned | |
| Processed | Nuggets |
| Deli Meats | |
| Sausages | |
| Tenders/marinated | |
| Meatballs | |
| Others |
By Distribution Channel
| On-Trade | |
| Off-Trade | Supermarkets and Hypermarkets |
| Convenience Stores | |
| Online Channel | |
| Others |
| By Product Type | Chicken | |
| Turkey | ||
| Others | ||
| By Form | Fresh / Chilled | |
| Frozen | ||
| Canned | ||
| Processed | Nuggets | |
| Deli Meats | ||
| Sausages | ||
| Tenders/marinated | ||
| Meatballs | ||
| Others | ||
| By Distribution Channel | On-Trade | |
| Off-Trade | Supermarkets and Hypermarkets | |
| Convenience Stores | ||
| Online Channel | ||
| Others | ||
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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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