Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 878.28 Million |
| Market Size (2030) | USD 986.46 Million |
| Growth Rate (2025 - 2030) | 2.35% 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. |
|
United Arab Emirates Red Meat Market Analysis by Mordor Intelligence
The United Arab Emirates Red Meat market size is USD 873.28 million in 2025 and is projected to reach USD 986.46 million by 2030, advancing at a 2.35% CAGR. This growth reflects the increasing demand for red meat products driven by factors such as population growth, rising disposable incomes, and evolving consumer preferences. The market encompasses various types of red meat, including beef, lamb, and mutton, catering to both domestic consumption and the hospitality sector. Additionally, the UAE's strategic location as a trade hub facilitates the import and distribution of red meat, further supporting market expansion. The forecast period highlights steady growth, underpinned by advancements in cold chain logistics and a growing focus on premium and organic meat products. The UAE's red meat market is shaped by a combination of domestic production and imports, with the latter playing a dominant role due to the country's limited agricultural capacity. The government has implemented stringent quality and safety standards to ensure the availability of high-quality meat products, which has further boosted consumer confidence. The market is also influenced by the increasing popularity of international cuisines and dining-out trends, which have led to a higher demand for diverse red meat options.
Key Report Takeaways
- By product type, mutton led with 44.31% of UAE Red Meat market share in 2024 and is advancing at a 3.58% CAGR through 2030.
- By form, fresh and chilled products held 54.21% share of the UAE Red Meat market size in 2024, while processed meat is projected to expand at a 3.71% CAGR to 2030.
- By distribution channel, off-trade accounted for 59.31% revenue share in 2024; on-trade is growing fastest at 3.47% CAGR through 2030.
United Arab Emirates 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 | +0.4% | National, with stronger influence in Dubai and Abu Dhabi | Medium term (2-4 years) |
| Increasing expatriate population with diverse culinary meat preferences | +0.6% | National, concentrated in Dubai, Abu Dhabi, Sharjah | Long term (≥ 4 years) |
| Growth in hospitality and tourism sectors, boosting demand for high-quality meats | +0.5% | Dubai and Abu Dhabi core, spillover to Northern Emirates | Medium term (2-4 years) |
| Rising Western dietary influences and protein-rich diet trends | +0.3% | Urban centers, particularly Dubai and Abu Dhabi | Medium term (2-4 years) |
| Government initiatives and food security policies supporting meat imports and distribution | +0.4% | National implementation with Abu Dhabi leadership | Long term (≥ 4 years) |
| Growing preference for traceability and quality assurance in meat products | +0.3% | National, with premium segments in major cities | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
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Increasing health awareness promoting nutrient-rich red meat intake
Increasing health awareness among residents in the United Arab Emirates (UAE) is a key market driver promoting the intake of nutrient-rich red meat. Growing consumer focus on preventive health, balanced nutrition, and holistic well-being is reshaping dietary choices, with many people recognizing the value of high-quality red meat as a source of essential proteins, vitamins, and minerals. The UAE’s health-conscious population, including Emirati nationals and expatriates, increasingly seeks products that align with their wellness goals, such as lean cuts and sustainably sourced meats. This trend is supported by rising engagement in fitness activities, mental wellness, and healthy lifestyle programs, which emphasize the importance of nutritious foods to support physical and mental health. Digital health innovations, such as personalized nutrition plans and health monitoring apps, further encourage consumers to make informed dietary decisions that include red meat as part of a balanced diet.
Increasing expatriate population with diverse culinary meat preferences
In the United Arab Emirates (UAE), the red meat sector thrives, largely driven by the country's burgeoning expatriate population and their diverse culinary preferences. By 2025, expatriates are projected to make up about 88.5% of the UAE's population, translating to over 10 million individuals [1]Source: Emiratisation Gate, “How Many Emiratis are in UAE? – Population Figures”, www.emiratisationgate.org, while nationals will account for a mere 11.5%. This expatriate demographic is a melting pot, with significant representations from India (approximately 38.5%), Pakistan, Bangladesh, the Philippines, Iran, Egypt, and various other nations spanning South Asia, the Middle East, and beyond. Such cultural diversity translates into varied meat consumption habits, with heightened demand for red meats like lamb, mutton, beef, and specialty cuts, often prepared in line with traditional recipes. This rich tapestry of tastes drives demand in both retail and foodservice sectors, prompting suppliers and processors to curate a wide array of red meat products. These offerings not only cater to specific ethnic preferences but also adhere to religious mandates, with halal certification being paramount. Urban centers like Dubai and Abu Dhabi, home to a predominantly urban expatriate populace, see an intensified demand for premium and convenient meat products, reflecting modern dining preferences. Moreover, as the expatriate workforce continues to grow, it not only propels market expansion but also sparks product innovation, seamlessly blending traditional cuisines with the UAE's evolving culinary landscape.
Growth in hospitality and tourism sectors, boosting demand for high-quality meats
The rapid growth of the hospitality and tourism sectors in the United Arab Emirates (UAE) is a key driver boosting demand for high-quality red meat products. Dubai Economy and Tourism reports that Dubai welcomed a record 18.72 million international overnight visitors in 2024, marking a 9% increase from the previous year [2]Source: Dubai Economy and Tourism, “Tourism Performance Report January - December 2024”, www.dubaidet.gov.ae. This surge in visitors highlights Dubai’s status as a global tourism hub and supports a dynamic culinary landscape with a wide range of restaurants, cafes, and fine dining establishments catering to an international and diverse population. This vibrant hospitality environment fuels demand for premium, diverse, and halal-certified meat products that meet the sophisticated tastes of both tourists and expatriates. The expanding tourism and hospitality sectors encourage meat importers and suppliers to offer a broad variety of products that reflect global cuisines while preserving traditional Middle Eastern flavors. An increase in international visitors ensures steady growth opportunities in the foodservice industry, driving demand for consistent supplies of high-quality meats.
Government initiatives and food security policies supporting meat imports and distribution
The UAE's National Food Security Strategy 2051 has actively driven substantial public and private investments to reduce the nation's 90% dependency on food imports. Since April 2021, the Emirates Development Bank has proactively allocated AED 945 million to strengthen the food security sector. The UAE has strategically acquired nearly 960,000 hectares of overseas farmlands in countries such as Sudan, Pakistan, and Uganda, prioritizing livestock and halal meat production to meet domestic market demands. Food Tech Valley has actively established partnerships with leading food corporations to foster innovation and sustainability in the sector. Additionally, the AGRIX Accelerator program provides intensive 20-week support to agribusinesses and technology innovators, helping them scale their operations and enhance efficiency [3]Source: Emirates Development Bank, “Emirates Development Bank Launches AGRIX Accelerator to Boost UAE's Food Security Sector”, www.edb.gov.ae. The Abu Dhabi Agriculture and Food Safety Authority's Agricultural Genome Program focuses on improving animal breeds and increasing productivity through advanced genetic research. The program also includes the development of an agricultural gene bank, which is expected to begin operations by the end of 2025.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Fluctuating prices of red meat due to supply-demand imbalances | -0.3% | National impact with regional price transmission | Short term (≤ 2 years) |
| Health concerns related to excessive red meat consumption | -0.2% | Urban centers with health-conscious demographics | Medium term (2-4 years) |
| High import duties and tariffs increasing cost for end consumers | -0.4% | National, affecting all import channels | Short term (≤ 2 years) |
| Competition from alternative protein sources and poultry meats | -0.3% | National, stronger in urban and expatriate segments | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Fluctuating prices of red meat due to supply-demand imbalances
The United Arab Emirates red meat market faces significant challenges due to fluctuating prices driven by supply-demand imbalances. The UAE's heavy reliance on imports, mainly from countries like Australia, Brazil, and New Zealand, exposes the market to vulnerabilities linked to global supply chain disruptions, geopolitical tensions, and trade restrictions. These factors can limit the consistent availability of red meat and lead to sudden spikes in prices, affecting both suppliers and consumers. Additionally, rising feed costs, fluctuating fuel prices, and climate change impacts contribute to increased production and transportation expenses, further straining price stability. These price fluctuations pose challenges for retailers striving to maintain profitability while offering competitive prices, which can result in consumers shifting to more affordable protein alternatives such as poultry or plant-based options. Consequently, volatile prices can dampen overall red meat consumption growth, particularly among price-sensitive demographics, making sustained market expansion more difficult to achieve.
Health concerns related to excessive red meat consumption
Health concerns related to excessive red meat consumption represent a notable restraint for the United Arab Emirates red meat market. Frequent intake of large quantities of red and processed meats has been linked by health experts to increased risks of cardiovascular diseases, certain types of cancer—especially colorectal cancer—and metabolic disorders. Processed red meats such as bacon, sausages, and deli meats often contain preservatives like nitrates and nitrites, which may form harmful compounds in the body, raising cancer risk. Additionally, cooking red meat at high temperatures, such as grilling or frying, can lead to the formation of carcinogenic substances. Medical professionals in the UAE caution against overconsumption, especially during festivals or celebrations where meat intake spikes, due to potential acute metabolic overload causing indigestion, bloating, acid reflux, and even triggering heart attacks. Nutritionists emphasize moderation, advocating balanced dietary practices that limit red meat consumption while favoring leaner cuts and healthier cooking methods. These health concerns and the growing public awareness of associated risks contribute to consumer caution, which can constrain demand growth in the red meat market and encourage shifts toward alternative protein sources and healthier eating patterns.
Segment Analysis
By Product Type: Mutton Dominance Reflects Cultural and Religious Preferences
Mutton commands the largest market share at 44.31% in 2024 while simultaneously achieving the fastest growth rate of 3.58% CAGR through 2030, demonstrating the enduring strength of traditional dietary preferences within the UAE's diverse population. This dual leadership position reflects both the established consumption patterns of the substantial Middle Eastern and South Asian expatriate communities and the growing affluence enabling premium mutton purchases. Beef maintains a significant presence driven by Western expatriate preferences and tourism demand, particularly in high-end restaurants and hotels, though it faces competitive pressure from lower-cost alternatives. Pork products remain restricted to designated non-Muslim retail sections with explicit labeling requirements under Federal Law No. 10 of 2015, limiting market penetration despite expatriate demand.
The mutton segment's growth trajectory is supported by strategic supply chain investments, including UAE's overseas livestock production initiatives in Pakistan and Sudan specifically targeting halal meat exports to UAE markets. Other meat categories, including goat and specialty game meats, serve niche segments but benefit from the UAE's position as a regional re-export hub, with Ethiopia supplying 51% of its chilled sheep and goat carcasses to the UAE market. Emirates Authority for Standardization and Metrology's draft standard UAE.S/FDS 993:2020 establishes comprehensive halal slaughtering requirements, including specific bleeding times and monitoring protocols that ensure religious compliance while maintaining international food safety standards, supporting continued mutton market expansion.
Note: Segment shares of all individual segments available upon report purchase
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By Form: Fresh and Chilled Products Lead Despite Processing Innovation
In 2024, fresh and chilled red meat products held the largest market share in the United Arab Emirates, accounting for approximately 54.21% of the total market. This dominance reflects consumer preferences for perceived higher quality, freshness, and traditional methods of preparation, which remain highly valued in Emirati culture. The popularity of fresh and chilled meats is also supported by the preference for halal-certified products, especially in local supermarkets and butcher shops. The UAE’s strong tourism industry and the influx of expatriates contribute significantly to the sustained demand for these fresh meat products, especially in urban centers like Dubai and Abu Dhabi. Despite the reliance on imports due to limited domestic livestock farming, the country's focus on maintaining high standards of quality and safety sustains consumer confidence.
Meanwhile, processed meat alternatives are experiencing the fastest growth at a CAGR of 3.71% through 2030. This segment's rapid expansion is fueled by changing lifestyles, with an increasing number of working professionals and busy families seeking convenient meal options. The rising popularity of ready-to-eat and ready-to-cook products, such as processed meats, sausages, and deli items, is driven by the expanding foodservice sector and the proliferation of quick-service restaurants across the country. The growth is also supported by technological advancements in processing and packaging, which improve shelf life and convenience. Importantly, consumer health consciousness and a rising preference for plant-based or processed meat alternatives are contributing to this segment's rapid development.
By Distribution Channel: Off-Trade Dominance Faces On-Trade Growth Acceleration
Off-trade channels held the largest market share in the United Arab Emirates red meat market in 2024, controlling approximately 59.31% of total sales. This dominance is primarily driven by supermarkets, hypermarkets, and traditional retail outlets that cater to the UAE’s diverse and multicultural consumer base. These retail formats benefit from extensive product assortments, competitive pricing, and convenient bulk purchasing options, making them the preferred choice for both local residents and expatriates. The established presence of international retail chains and local specialty stores ensures wide accessibility of both fresh and processed red meat products across urban and suburban areas. Consumer trust in quality, halal certification, and the ability to inspect products physically further supports off-trade channels. Additionally, strategic expansion and the integration of digital platforms with physical stores enhance the reach and convenience provided by off-trade outlets in the region.
The on-trade segment, however, is the fastest-growing distribution channel in the UAE red meat market, projected to expand at a CAGR of 3.47% through 2030. This growth is fueled by the robust expansion of the tourism and hospitality sectors, with Dubai and Abu Dhabi serving as major global gastronomic hubs attracting millions of visitors annually. The proliferation of hotels, restaurants, cafes, and quick-service outlets is driving increased demand for premium and specialty red meat products in on-trade settings. Foodservice operators are increasingly incorporating diverse red meat options, including lamb, beef, and specialty cuts, to cater to the sophisticated palates of tourists and the large expatriate population. Rising consumer dining-out frequency and higher disposable incomes further stimulate demand within this channel. Innovation in menus and the emphasis on experiential dining experiences are expected to sustain the on-trade segment’s rapid growth in the coming years.
Note: Segment shares of all individual segments available upon report purchase
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Geography Analysis
The United Arab Emirates (UAE) red meat market is heavily influenced by the country’s unique climatic and economic conditions, which limit domestic livestock production. The UAE depends predominantly on imports to satisfy its robust demand, sourcing much of its red meat from leading global suppliers such as Australia, New Zealand, Brazil, and the United States. This reliance on imports is supported by the country’s advanced cold chain infrastructure and state-of-the-art processing facilities, enabling the efficient handling, storage, and distribution of fresh, chilled, frozen, and processed red meat products throughout its major urban centers. Dubai and Abu Dhabi serve as key hubs for importation and distribution, benefiting from their strategic ports and logistics networks that facilitate a steady flow of meat products to both retail and foodservice sectors.
The diverse expatriate population and thriving tourism sector in the UAE significantly influence geographic consumption patterns. Major cities like Dubai, Abu Dhabi, and Sharjah represent the largest consumption centers due to their dense populations and high purchasing power. These metropolitan areas host an extensive array of supermarkets, hypermarkets, specialty meat shops, and a flourishing hospitality industry that caters to varied consumer preferences, including halal certification and premium meat products. The strong preference for fresh and chilled meats aligns with traditional preparation methods prevalent in Middle Eastern and South Asian cuisines, while processed and convenience meat products are gaining traction in urban lifestyles catering to busy professionals and younger demographics. Smaller emirates like Ajman and Ras Al Khaimah contribute to demand but on a relatively smaller scale compared to major urban hubs.
Government initiatives focusing on food security and sustainable farming are shaping the local production landscape, albeit slowly, in response to the high dependence on imports. Efforts include promoting science-led sheep breeding programs adapted to the Gulf’s harsh climate and investment in meat storage and cold chain technologies. These initiatives aim to increase self-sufficiency over time, though the UAE is likely to remain an import-reliant market for the foreseeable future due to geographic and resource constraints. The geography of the UAE’s red meat market thus reflects a complex interplay of import logistics, urban consumption clusters, cultural diversity, and emerging local production efforts, all converging to shape the supply-demand dynamics in one of the region’s most vibrant food markets.
Competitive Landscape
The United Arab Emirates (UAE) red meat market exhibits a moderate level of concentration with a market concentration score of 5, indicating a somewhat fragmented competitive environment. This structure is characterized by the presence of numerous established importers, processors, and distributors, each playing a crucial role in the supply chain. Despite the fragmentation, leading players leverage vertical integration strategies to strengthen their market positions. These strategies allow companies to control multiple stages of the supply chain, from importation and processing to distribution, enabling them to secure consistent product quality and supply reliability. Vertical integration also helps mitigate risks related to supply disruptions, a critical factor in a market heavily reliant on imports.
The competitive landscape is shaped by companies that strategically invest in expanding cold chain infrastructure, advanced meat processing technologies, and comprehensive distribution networks. This investment ensures that high-quality red meat products maintain their freshness and halal certification standards, which are essential to meet the cultural and religious expectations of the UAE’s diverse consumer base. Market players are also focusing on developing premium and value-added product lines to cater to the rising demand for quality and convenience, driven by a growing expatriate population and increasing consumer awareness about health and nutrition. The presence of international meat suppliers and local distributors enhances competition, fostering innovation in product offerings as well as pricing strategies.
Moreover, collaborations and partnerships between local businesses and global meat producers are common to leverage expertise, expand product portfolios, and optimize logistics. These alliances improve access to a wide range of red meat varieties, including beef, lamb, mutton, and specialty cuts. While new entrants face challenges due to stringent halal certification requirements, rigorous food safety regulations, and high capital investment needs, the market remains attractive due to continuous population growth and expanding tourism. Overall, the UAE red meat market’s competitive landscape balances fragmentation with strong integration efforts by key players, allowing a dynamic yet stable market environment conducive to both innovation and growth.
United Arab Emirates Red Meat Industry Leaders
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Albatha Group
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BRF S.A.
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Siniora Food Industries Company
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Tanmiah Food Company
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The Savola Group
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- September 2025: Al Ain Farms Group (AAFG) and Food Tech Valley announced their plans for a 260,000 square foot logistics hub in Dubai at the Future Food Forum 2025, an event organized by the Ministry of Economy and Tourism. The companies stated that the new facility was designed to enhance food delivery speed and efficiency, all while curbing carbon emissions to align with the UAE's Net Zero 2050 objectives.
- October 2024: Union Coop, a prominent consumer cooperative in the United Arab Emirates, has forged a strategic alliance with Al Islami Foods, a distinguished player in the food and beverage sector, with a particular emphasis on halal food production and distribution. This partnership underscores a shared dedication to delivering unparalleled value to consumers. Launched in October, this three-month endeavor saw Al Islami invest around AED 1 million, all in pursuit of elevating customer experiences.
- July 2024: Ghitha Holding (Al Ain Farms), an ADX-listed subsidiary of IHC Food Holding LLC, completed the acquisition of Arabian Farms Investments LLC for AED 240 million (USD 65.3 million), expanding its asset base across UAE and Saudi Arabia operations and strengthening its position in the regional livestock and food production sector.
United Arab Emirates 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 |
| Pork |
| Mutton |
| Other 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 | |
| Pork | ||
| Mutton | ||
| Other 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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