Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 136.20 Billion |
| Market Size (2030) | USD 145.30 Billion |
| Growth Rate (2025 - 2030) | 1.30% 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 States Edible Meat Market Analysis by Mordor Intelligence
The US edible meat market size is valued at USD 136.20 billion in 2025 and is projected to reach USD 145.29 billion by 2030, advancing at a 1.30% CAGR. In a mature yet resilient landscape, growth hinges not just on volume but increasingly on demographic shifts, premiumization, and ongoing innovations in convenience. While beef stands as the primary revenue driver, poultry is adeptly tapping into value-driven demand, particularly as consumers seek affordable protein options amidst economic uncertainties. Meanwhile, processors are stabilizing margins through automation, which enhances operational efficiency, and product differentiation, which caters to evolving consumer preferences. Modernizing supply chains, reopening foodservice venues, and a rising multicultural appetite for halal and kosher products are broadening the US edible meat market's reach, creating opportunities for niche segments and specialty offerings. However, challenges like labor shortages, stringent animal-welfare regulations, and volatile feed prices temper this growth, underscoring the sector's cautious stance on capital allocation, tech investments, and risk management to ensure long-term sustainability.
Key Report Takeaways
- By type, beef led with 46.12% of the US edible meat market share in 2024 and is expanding at a 1.34% CAGR through 2030.
- By distribution channel, foodservice controlled 65.14% of the US edible meat market in 2024, while retail is forecast to rise at a 2.11% CAGR as home-meal preparation gains ground.
- By form, fresh and chilled products accounted for 44.17% of the 2024 US edible meat market size, yet processed formats are projected to grow at a 2.07% CAGR on sustained demand for convenience.
United States Edible Meat Market Trends and Insights
Drivers Impact Analysis
| Driver | (~)% Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rising per-capita protein intake | +0.4% | Global, strongest in South and Midwest regions | Medium term (2-4 years) |
| Expansion of food-service industry footprint | +0.3% | National, concentrated in urban centers | Short term (≤ 2 years) |
| Growth in demand for convenient processed meat formats | +0.2% | National, higher in suburban markets | Medium term (2-4 years) |
| Inflation-driven "trading-down" to value poultry cuts | +0.2% | National, pronounced in lower-income demographics | Short term (≤ 2 years) |
| Surging halal and kosher certification adoption | +0.1% | Regional, concentrated in Northeast, California, Michigan | Long term (≥ 4 years) |
| Regulatory clearance of cultivated-meat ingredients | +0.1% | National, initial focus in California and Northeast | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
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Rising per-capita protein intake drives market expansion
In 2024, U.S. consumers, driven by a quest for cost-effective dietary protein, pushed per-capita meat consumption to 224.6 lb[1]Source: United States Department of Agriculture," Food Availability (Per Capita) Data System", www.ers.usda.gov. While older adults prioritize protein for muscle maintenance to counteract age-related muscle loss, younger, fitness-focused groups regard meat as an essential macronutrient for building and maintaining muscle mass. Highlighting its versatility and value, ground-beef volume saw a 4% year-over-year uptick, as it remains a popular choice for various meal preparations due to its affordability and adaptability. The South and Midwest regions, benefiting from their closeness to production facilities and lower retail markups, showcased the most significant growth. These regions also reflect a higher concentration of price-sensitive consumers who are more inclined to purchase locally produced meat products. Collectively, these trends bolster the U.S. edible meat market's prospects in the medium term, supported by evolving consumer preferences, regional advantages, and the growing emphasis on protein-rich diets.
Foodservice industry expansion accelerates meat demand
In 2024, restaurant sales in the U.S. exceeded USD 899 billion, with meat accounting for 35% of food costs[2]Source: National Restaurant Association," 2025 State of the Restaurant Industry ", restaurant.org. Quick-service chains are driving up poultry consumption by offering low-priced meal bundles, which appeal to cost-conscious consumers seeking value and convenience. Meanwhile, casual dining establishments are focusing on promoting premium steaks and specialty cuts to attract diners looking for high-quality, indulgent experiences and unique offerings. The acquisition of Meadowbrook Meat Company by McLane underscores distributors' ambitions to expand their national footprint, enhance supply chain efficiency, and secure a competitive edge in the market. With foodservice commanding a significant 65.14% share of the U.S. edible meat market, innovations in menus, such as plant-based meat alternatives, regional flavors, and seasonal offerings, along with off-premise dining formats like delivery, takeout, and drive-thru services, are sustaining overall volume. These strategies are helping the industry adapt to evolving consumer preferences, including the growing demand for convenience, health-conscious options, and diverse culinary experiences.
Processed meat formats capture convenience-driven growth
Shoppers pressed for time are increasingly opting for ready-to-cook, marinated, and pre-seasoned products, allowing them to save on meal prep time without compromising on taste. These convenient options cater to the growing consumer preference for quick and flavorful meal solutions, particularly among working professionals and busy households. Processed food formats are projected to grow at a CAGR of 2.07% through 2030, significantly outpacing their fresh counterparts. This growth is driven by evolving consumer lifestyles, increased urbanization, and the rising demand for hassle-free cooking solutions. Retailers are expanding shelf space to accommodate these products, while processors are adopting seasoned packaging lines to enhance efficiency and meet the growing demand. In line with this trend, Smithfield's acquisition of a 50 million-pound dry-sausage facility underscores the company's strategy to cater to the rising demand for convenient protein options in the U.S. edible meat market. This acquisition highlights the industry's focus on scaling production capabilities to address the surging popularity of processed and ready-to-cook meat products.
Inflation pressures drive protein mix optimization
In 2024, with chicken priced at USD 1.15 per lb and beef at a hefty USD 4.75 per lb, consumers began trading in their beef for more affordable chicken and turkey[3]Source: United States Department of Agriculture," Livestock, Dairy, and Poultry Outlook: April 2024", ers.usda.gov. This significant price disparity has led to a noticeable shift in consumer purchasing behavior, with many opting for poultry as a cost-effective alternative. Adjusting to this demand, processors ramped up weekly chicken output to a notable 870 million lb, reflecting increased production capacity to meet growing consumption. While consumers are sensitive to price changes, the cost-effectiveness and adaptability of poultry, combined with its versatility in various culinary applications, are solidifying its growing prominence in the US edible meat market. Additionally, poultry's shorter production cycle compared to beef allows for quicker adjustments to supply, further enhancing its appeal in a price-sensitive market.
Restraint Impact Analysis
| Restraint | (~)% Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Stricter animal-welfare legislation | -0.2% | California, Northeast states leading | Medium term (2-4 years) |
| Escalating consumer health and sustainability concerns | -0.2% | National, pronounced in urban markets | Long term (≥ 4 years) |
| Volatility in feedstock costs | -0.1% | National, affecting all production regions | Short term (≤ 2 years) |
| Meat-packing labor shortages and automation gaps | -0.1% | Midwest and South processing regions | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Animal welfare legislation reshapes production economics
State-level animal welfare regulations impose compliance costs and operational constraints, squeezing industry margins and curtailing expansion flexibility. California's Proposition 12 mandates specific housing standards for breeding pigs, reverberating through pork supply chains nationwide as processors pivot to cater to California's expansive market. This trend of similar legislation is now rippling through Northeast states, crafting a patchwork of compliance mandates. This landscape disproportionately benefits larger processors, equipped with the resources to navigate multiple production systems, sidelining smaller regional players. Compliance costs hover between USD 0.15-0.25 per pound for the impacted products, directly denting profitability and potentially curtailing supply elasticity during demand spikes. As these regulatory pressures mount, they're hastening consolidation in the industry, with many smaller processors choosing to exit rather than shoulder the compliance burden.
Sustainability concerns challenge traditional production models
In 2024, plant-based protein alternatives will seize a 2.8% share of the total protein market, with growth predominantly seen among younger and urban consumers. This shift reflects increasing consumer awareness of environmental impacts and a preference for sustainable dietary choices. Responding to this trend, meat processors are forging partnerships in regenerative agriculture, launching carbon footprint reduction programs, and investing in alternative proteins. These efforts aim to align with evolving consumer preferences and regulatory pressures. However, these capital-intensive initiatives often lack immediate financial returns, posing challenges for widespread adoption. Retail data reveals organic meat sales surging at an annual rate of 9.8%, outpacing the 1.8% growth of conventional meat. This trend underscores a segment of consumers willing to pay a premium for perceived sustainability benefits, driven by factors such as health consciousness and environmental concerns. However, it's noteworthy that these sustainability premiums are largely confined to affluent consumers, limiting their broader market influence and slowing the transition to sustainable production methods across the industry.
Segment Analysis
By Type: Beef Leadership Reinforced Through Premium Positioning
In 2024, beef solidified its leading role in North America's edible meat market, seizing a 46.12% market share and charting a 1.34% CAGR forecasted through 2030. Even with premium pricing averaging USD 4.75 per pound, beef showcased resilience, buoyed by consistent demand from both consumers and food services, especially for specialty cuts. Ground beef emerged as a primary volume growth driver, notching up USD 15.5 billion in annual sales and a 4% increase in pound volume, as households gravitated towards its versatility for home meals. Meanwhile, high-end tenderloins peaked at USD 19.25 per pound this year, a testament to supply constraints and heightened steakhouse patronage. With offerings ranging from budget-friendly grinds to opulent cuts, beef adeptly navigates inflationary pressures and evolving consumer preferences.
Poultry, holding the second-largest market share, benefits from price-sensitive substitutions. With weekly chicken production hitting 870 million pounds and retail prices averaging USD 1.15 per pound, chicken cements its status as an economical, protein-rich staple for many households. Pork, particularly in processed forms like dry sausages, sees steady demand. Smithfield's recent 50 million pound capacity expansion, aimed at artisanal and premium categories, underscores the market's segmentation. Specialty meats, including mutton and lamb, serve niche audiences. Lamb, buoyed by its prominence in ethnic cuisines and upscale restaurant offerings, boasts a notable 11.9% annual growth rate in pounds, despite its smaller overall volume. Each protein segment adeptly navigates shifting consumer preferences, inflationary challenges, and the evolving landscape of foodservice demands, highlighting the North American edible meat market's depth and adaptability.
Note: Segment shares of all individual segments available upon report purchase
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By Form: Processing Innovation Drives Market Evolution
In 2024, the US edible meat market saw fresh and chilled products capturing a notable 44.17% share, lauded for their quality and versatility in cooking. These meats are the top choice for consumers, especially for home-cooked meals and special occasions, with freshness being synonymous with a premium taste. The segment benefits from consumer preferences for minimally processed foods, the perception of higher nutritional value, and the ability to customize meals to individual tastes. However, despite their prominence, the growth rate of fresh and chilled meats has started to trail behind that of processed segments, which cater more effectively to today's fast-paced lifestyles with their convenience, longer shelf life, ease of preparation, and suitability for on-the-go consumption.
Processed meats, including marinated, seasoned, and ready-to-heat varieties, are outpacing traditional meats, projected to grow at a 2.07% CAGR through 2030. In response to surging demand from Northeast retailers, manufacturers like Cargill are establishing new case-ready plants in Rhode Island and Pennsylvania, underscoring the logistical benefits of value-added formats. Frozen meats continue to play a vital role in retail and foodservice, ensuring year-round availability and catering to bulk purchases. Canned meats find their niche in scenarios like emergency preparedness and on-the-go consumption. Driving this growth is innovation: Smithfield is ramping up dry sausage production to cater to the rising demand for high-protein, artisan-style snacks. Additionally, technologies such as vacuum-skin packaging and high-pressure pasteurization are enhancing shelf life and product safety. These innovations resonate with core consumer values of convenience, flavor, and supplier transparency, solidifying processed meats' pivotal role in the growth of the US edible meat sector.
By Distribution Channel: Retail Acceleration Challenges Foodservice Dominance
Foodservice dominated the US edible meat market in 2024, accounting for 65.14% of the market size, driven by standardized menus, fast procurement cycles, and a robust resurgence in dining out. Quick-service restaurants sustained high throughput with popular promotions such as bucket meals and specialty sandwich introductions, while casual dining establishments supported premium growth through signature offerings like prime beef and curated charcuterie boards. This out-of-home consumption boom highlights the scale and efficiency of foodservice supply chains, pushing processors to focus on consistent quality, portioning, and tailored product lines for wholesale buyers.
At the same time, retail channels are gathering momentum, forecast to expand at a 2.11% CAGR through 2030 thanks to strong consumer interest in meal-kit subscriptions, click-and-collect groceries, and innovative private-label meat ranges. Supermarkets enhance in-store experiences by spotlighting skilled butchers, theatrical cutting displays, and bundled meal solutions. Convenience stores are extending their reach with hot food offerings that appeal to busy commuters, broadening edible meat in on-the-go dining. The online grocery sector has reached USD 9.5 billion in monthly turnover, powered by advanced chilled logistics, subscription protein boxes, and seamless ordering platforms. This evolving omnichannel landscape compels meat processors to refine packaging, product SKUs, and service models for each route—heightening complexity but also providing diversified revenue streams across the US edible meat market.
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Geography Analysis
In the US edible meat market, regional patterns emerge from a blend of climatic conditions, feed availability, labor dynamics, and consumer demographics. Texas, with its 4.3 million cows, leads in beef production, capitalizing on its vast rangelands and mild winters that reduce carrying costs. The state's favorable climate allows for year-round grazing, minimizing the need for expensive feed supplements. The Midwest, anchored by the corn belts of Iowa and Minnesota, dominates pork output through integrated grain-livestock systems, ensuring both abundant feed and efficient transport. These systems leverage proximity to feed sources, reducing logistical costs and enhancing production efficiency. Meanwhile, the South witnesses the fastest rise in meat consumption, buoyed by a growing population and cultural preferences that emphasize high per-capita intake. The region's demographic shifts, driven by migration and urbanization, further amplify demand for diverse meat products.
Processing hubs have taken root in the Great Plains and Upper Midwest, where a combination of abundant livestock and extensive highway networks fosters economies of scale. These regions benefit from centralized locations that streamline supply chain operations and reduce transportation costs. Signaling robust confidence in the US edible meat market's long-term fundamentals, JBS has poured USD 200 million into expanding its plants in Texas and Colorado. This investment aims to enhance production capacity and meet rising consumer demand. Concurrently, American Foods Group is erecting an impressive USD 800 million facility in Missouri, which is expected to create significant employment opportunities and bolster regional economic growth. Coastal regions, boasting higher purchasing power, command premium retail prices for organic, grass-fed, and specialty meat items, underscoring a pronounced emphasis on sustainability. These markets cater to consumers who prioritize health-conscious and environmentally friendly choices, driving demand for niche products.
Labor dynamics present a stark contrast: While Midwestern communities grapple with low unemployment and escalating wage rates prompting increased automation spending certain Southern regions successfully draw in migrant labor, alleviating immediate staffing challenges. The reliance on automation in the Midwest reflects efforts to counter labor shortages and maintain operational efficiency. Regulatory differences further influence expansion strategies; for instance, California's stringent welfare standards not only shape local supply routes but also echo in Northeastern states, crafting a compliance landscape. These regulations, which often mandate higher welfare standards and traceability, add layers of complexity to supply chain management. This mosaic of regulations is navigated more adeptly by large processors than their smaller, independent counterparts. Collectively, these geographic nuances highlight the operational agility essential for success in the US edible meat market.
Competitive Landscape
Moderate concentration characterizes the market, with over majority of packaged-volume shipments dominated by the top five processors. JBS, Cargill, Smithfield, and Tyson leverage scale advantages in procurement, fabrication, and distribution, all while navigating heightened expectations regarding ESG performance and workforce welfare. JBS's USD 1.45 billion acquisition of Cargill's pork assets expands its vertical reach. Meanwhile, Smithfield's purchase of dry sausage highlights a strategic move towards premium snacking niches. Tyson's ventures into cultivated-meat joint projects signal a proactive stance against evolving protein preferences, underscoring the adaptability of US edible meat market leaders.
Technology adoption emerges as a pivotal competitive edge. Processing plants now employ AI-driven deboning, machine-vision inspections, and cobot-assisted boxing. These innovations not only address workforce shortages but also enhance yield. The USDA's Center for Scalable and Intelligent Automation spearheads industry-wide research and development efforts, making robotics and analytics accessible to all, not just the megaplants. Mid-tier firms are diversifying regionally, acquiring specialty processors to bolster their local footprint and expand product offerings. Meanwhile, newcomers in cultivated and plant-forward hybrids, though venture-backed, grapple with volume constraints, positioning them as potential partners rather than direct competitors for now.
As capital intensity and regulatory challenges rise, the sector leans towards consolidation. Private-equity players like Bochi Investments are rolling up under-optimized regional meat businesses, banking on the benefits of centralized sales and automated production enhancements. Companies that blend production efficiency with brand differentiation are poised to gain a larger slice of the US edible meat market.
United States Edible Meat Industry Leaders
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Hormel Foods Corporation
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JBS SA
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Sysco Corporation
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Tyson Foods Inc.
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WH Group Limited
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- July 2025: Conagra Brands unveiled over 50 frozen food items, including Marie Callender’s garlic butter steak bites and Banquet Mega Bowls' Mike’s Hot Honey Chicken Mac ’N Cheese. These launches aim to cater to the growing demand for savory, protein-rich meal options, appealing to consumers seeking convenient yet satisfying food choices.
- June 2025: Tyson Foods debuted its premium Sausage Links in three flavors: Applewood, White Cheddar and Bacon, and Bacon, Cheddar and Jalapeño. These protein-rich sausages, smoked for a bold taste, are designed to attract breakfast and cookout enthusiasts. The national rollout reflects the company’s strategy to expand its presence in the premium sausage segment.
- October 2024: Coleman Natural Meats introduced ground pork sausages in five flavors (chorizo, sweet Italian, hot Italian, mild/hot breakfast) using Heritage Duroc pork, known for its tenderness and marbling. This product line addresses the rising demand for premium pork products, offering consumers high-quality options for diverse culinary applications.
- March 2024: Prairie launched new premium pork cuts and innovative seasoned pork products, tapping into the consumer trend for chef-inspired flavors and high-quality pork. These offerings are designed to meet the needs of consumers seeking elevated dining experiences at home, combining convenience with gourmet appeal.
United States Edible Meat Market Report Scope
Beef, Mutton, Pork, Poultry 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 Type
| Beef | |
| Pork | |
| Mutton | Goat |
| Sheep | |
| Poultry | Chicken |
| Other Poultry | |
| Other Meat |
By Form
| Canned | |
| Fresh/Chilled | |
| Frozen | |
| Processed | Nuggets |
| Sausages | |
| Meatballs | |
| Deli Meats | |
| Marinated/Tenders | |
| Other Processed Meat |
By Distribution Channel
| HoReCa | Hotels |
| Restaurants | |
| Catering | |
| Retail | Supermarkets/Hypermarkets |
| Convenience/Grocery Stores | |
| Online Retail Stores | |
| Other Distribution Channels |
| By Type | Beef | |
| Pork | ||
| Mutton | Goat | |
| Sheep | ||
| Poultry | Chicken | |
| Other Poultry | ||
| Other Meat | ||
| By Form | Canned | |
| Fresh/Chilled | ||
| Frozen | ||
| Processed | Nuggets | |
| Sausages | ||
| Meatballs | ||
| Deli Meats | ||
| Marinated/Tenders | ||
| Other Processed Meat | ||
| By Distribution Channel | HoReCa | Hotels |
| Restaurants | ||
| Catering | ||
| Retail | Supermarkets/Hypermarkets | |
| Convenience/Grocery Stores | ||
| Online Retail Stores | ||
| Other Distribution Channels | ||
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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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