Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 40.97 Billion |
| Market Size (2030) | USD 43.33 Billion |
| Growth Rate (2025 - 2030) | 1.13% 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 Poultry Meat Market Analysis by Mordor Intelligence
The United States poultry meat market is projected to reach USD 40.97 billion in 2025 and grow to USD 43.33 billion by 2030, with a CAGR of 1.13% during the forecast period. Poultry continues to be the most consumed animal protein in the country, which helps sustain market growth. However, the growth rate is slowing as more consumers explore plant-based and alternative protein options while looking for greater variety and innovation in poultry products. Chicken remains the top choice among consumers due to its affordability, versatility in cooking, and widespread availability. Processed poultry products are seeing increased demand as they align with the growing preference for convenient, ready-to-eat, and easy-to-cook meal options. Organic poultry is gaining popularity in the premium segment, driven by a shift toward healthier eating habits and environmentally sustainable food choices. When it comes to distribution, off-trade channels like supermarkets and retail stores dominate the market because of their accessibility and extensive product offerings. On the other hand, on-trade channels, such as restaurants and foodservice outlets, are gradually recovering as dining out becomes more common again. The United States poultry meat market is moderately concentrated, with larger companies using their scale, resources, and innovative strategies to stay competitive and meet the evolving demands of consumers.
Key Report Takeaways
- By species, chicken accounted for 88.54% of the United States poultry meat market share in 2024, while turkey recorded the fastest 1.25% CAGR through 2030.
- By form, frozen products led with 64.58% share of the United States poultry meat market size in 2024; processed products are forecast to grow at a 2.54% CAGR through 2030.
- By nature, conventional offerings represented 92.45% of the United States poultry meat market size in 2024, whereas organic products are advancing at a 2.73% CAGR to 2030.
- By distribution channel, off-trade outlets held 35.82% revenue share in 2024; the on-trade channel is slated to expand at a 1.78% CAGR through 2030.
United States Poultry Meat Market Trends and Insights
Drivers Impact Analysis
| DRIVER | (~) % IMPACT ON CAGR FORECAST | GEOGRAPHIC RELEVANCE | IMPACT TIMELINE |
|---|---|---|---|
| Shift toward lean protein | +0.3% | Strongest impact in health-conscious urban markets | Medium term (2-4 years) |
| Increasing demand for convenient, ready-to-eat, and processed poultry products | +0.4% | National, with early gains in metropolitan areas and dual-income households | Short term (≤ 2 years) |
| Growing demand for organic, free-range, and ethically sourced poultry products | +0.2% | Concentrated in Northeast, West Coast, and affluent suburban markets | Long term (≥ 4 years) |
| Expansion of the foodservice sector | +0.2% | National, with recovery concentrated in urban dining and hospitality hubs | Medium term (2-4 years) |
| Technological advancements in poultry farming, processing, and packaging | +0.1% | National, with leading adoption in major processing states | Long term (≥ 4 years) |
| Sustainability concerns driving environmentally friendly production methods | +0.1% | National, with regulatory influence from EPA and state environmental agencies | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
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Shift toward lean protein
The increasing consumer preference for lean protein is a significant driver of the U.S. poultry meat market, fueled by growing health consciousness and a shift away from red meat due to its associated health risks. Poultry, particularly chicken, is widely regarded as a clean, versatile, and nutrient-rich protein source that supports dietary goals such as muscle building, weight management, and improved heart health. According to the 2024 survey by the International Food Information Council (IFIC), 71% of Americans are actively seeking to increase their protein intake, reflecting a sustained and growing trend in dietary habits[1]Source: International Food Information Council, "2024 IFIC Food and Health Survey," ific.org. The National Chicken Council highlights that a standard 3.5-ounce serving of chicken breast provides approximately 26 grams of high-quality protein, making it an efficient choice for lean protein consumption[2]Source: National Chicken Council, "Nutrition and Health," nationalchickencouncil.org. To cater to this demand, brands are introducing convenient, protein-packed options like True Story Foods’ Protein Toppers: Diced Chicken Breast, which offers 15 grams of protein per serving, ideal for quick and balanced meals.
Increasing demand for convenient, ready-to-eat, and processed poultry products
The rising demand for convenient, ready-to-eat (RTE) and processed poultry products is significantly driving the growth of the United States poultry meat market. With increasingly hectic lifestyles, consumers are gravitating toward quick, protein-rich meal options that align with their health-conscious and balanced dietary preferences. The 2024 International Food Information Council (IFIC) Survey highlights that high-protein and mindful eating remain dominant dietary trends among Americans, showcasing a strong inclination toward foods that deliver both nutrition and convenience[3]Source: International Food Information Council, "2024 IFIC Food and Health Survey", ific.org. To address this demand, poultry producers and food manufacturers are diversifying their product portfolios by introducing pre-marinated, fully-cooked, and portion-controlled options tailored to modern consumer needs. For example, PERDUE launched its Flavor-Infused Chicken and Chicken Plus Snackers in 2023, providing fully-cooked, protein-packed poultry products ideal for on-the-go consumption.
Expansion of the foodservice sector
The growth of the foodservice sector continues to play a pivotal role in driving the United States poultry meat market, fueled by increasing consumer spending on dining out and the ongoing recovery of restaurants, quick-service outlets, and delivery platforms. As convenience becomes a priority for many Americans, poultry remains a staple protein choice across various foodservice formats, including full-service and quick-service restaurants, due to its cost-effectiveness and health-conscious appeal. According to the National Restaurant Association, full-service restaurants in urban or city-center locations reported an occupancy cost of 6.0% of sales in 2024, showcasing their operational efficiency and profitability in high-demand areas[4]Source: National Restaurant Association, "Restaurant Occupancy Costs Were More Than 5% of Sales in 2024", restaurant.org. Food sales at foodservice and food retailing outlets were USD 2.58 trillion in 2024, highlighting their steady expansion and the growing reliance on poultry as a key ingredient in commercial kitchens[5].Source: United States Department of Agriculture, "Food Service Industry - Market Segments", ers.usda.gov This growth in the foodservice sector is driving demand for fresh, frozen poultry products, solidifying poultry's position as a cornerstone of the American diet.
Growing demand for organic, free-range, and ethically sourced poultry products
The increasing demand for organic, free-range, and ethically sourced poultry products is significantly driving the United States poultry meat market. Consumers are becoming more mindful of the origins and production methods of their food, showing a strong preference for poultry raised without antibiotics or hormones, under humane conditions, and through sustainable farming practices. This trend aligns with a broader consumer shift toward healthier, more transparent, and environmentally responsible food options. In response, producers and brands are diversifying their offerings by introducing certified organic, pasture-raised, and “raised without antibiotics” poultry products to cater to these evolving preferences. The availability of such ethically positioned products is enhancing the perceived value of poultry, thereby fueling consistent growth in the United States poultry meat market. This shift is encouraging innovation in product development and marketing strategies, further solidifying poultry's role as a staple protein in American diets.
Restraints Impact Analysis
| RESTRAINT | (~) % IMPACT ON CAGR FORECAST | GEOGRAPHIC RELEVANCE | IMPACT TIMELINE |
|---|---|---|---|
| Disease outbreaks and biosecurity risks | -0.2% | National, with concentrated impact in major production states | Short term (≤ 2 years) |
| Labor shortages affecting poultry farming and processing operations | -0.3% | National, with acute effects in rural processing centers | Medium term (2-4 years) |
| Growing competition from plant-based and alternative protein sources | -0.1% | Urban markets and health-conscious consumer segments | Long term (≥ 4 years) |
| Stringent food safety, animal welfare, and environmental regulations requiring costly compliance | -0.2% | National, with regulatory influence from United States Department of Agriculture, Food and Drug Administration, and Environmental Protection Agency. | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Disease outbreaks and biosecurity risks
The risk of disease outbreaks and associated biosecurity challenges remains a significant restraint on the United States poultry meat market. The industry is particularly susceptible to highly pathogenic avian influenza (HPAI) and other infectious diseases, which can result in widespread bird culling, operational disruptions, farm closures, and stringent trade restrictions. Historical outbreaks of highly pathogenic avian influenza (HPAI) have not only led to export bans but also caused sharp declines in domestic poultry prices, even in unaffected regions, highlighting the far-reaching impact of such events. While the United States Department of Agriculture continues to stress the importance of robust biosecurity measures, inconsistencies in implementation and operational lapses persist as vulnerabilities. These disease-related challenges contribute to increased production costs, supply chain disruptions collectively hindering the growth potential of the United States poultry meat market.
Growing competition from plant-based and alternative protein sources
Increasing competition from plant-based and alternative protein sources is emerging as a significant challenge for the United States poultry meat market. With a growing number of consumers adopting vegetarian, vegan, and flexitarian diets, plant-based proteins such as soy, pea, and mycoprotein are gaining traction as substitutes for traditional poultry products. Companies like Beyond Meat and Impossible Foods have expanded their portfolios to include poultry-style alternatives, offering products that are high in protein, lower in fat, and marketed as environmentally sustainable. These alternatives are particularly appealing to health-conscious and eco-aware consumers. This shift in consumer preferences is gradually reducing the demand for conventional poultry products, compelling poultry producers to innovate and diversify their offerings to remain competitive. The rise of plant-based options highlights the need for the poultry industry to address evolving dietary trends and sustainability concerns to retain market share.
Segment Analysis
By Species: Chicken’s scale sustains cost leadership
Chicken remains the dominant force in the United States poultry meat market, accounting for an 88.54% share in 2024, underscoring its critical role in driving both volume and revenue within the sector. Its popularity stems from its affordability, widespread availability, and versatility in meal preparation, making it a staple in American households. Chicken aligns well with consumer preferences for high-protein, boosting its demand. The growing consumption of processed and ready-to-eat chicken products, particularly in retail and foodservice channels, solidifies its position as the backbone of the United States poultry industry. This dominance reflects the trust and familiarity it has built among consumers over the decades.
Meanwhile, turkey is emerging as a promising growth segment within the United States poultry market, projected to achieve a CAGR of 1.25% through 2030. This growth is driven by increasing consumer interest in leaner, lower-fat protein options and the rising availability of turkey in both fresh and processed formats. Unlike its traditional association with holiday meals, turkey is now gaining year-round popularity due to its health benefits and versatility in various cuisines. As health-conscious eating trends and protein-focused diets continue to rise, turkey presents an opportunity for producers to diversify their offerings and tap into a growing segment of the market, catering to evolving consumer preferences.
Note: Segment shares of all individual segments available upon report purchase
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By Form: Processed products power value creation
Frozen poultry continues to dominate the United States poultry meat market in 2024, accounting for 64.58% of the market share. Its widespread appeal stems from its extended shelf life, which benefits both retailers and consumers by reducing waste and ensuring product availability over longer periods. Consumer habits, such as stockpiling during uncertain times or purchasing in bulk for cost savings, have further bolstered the demand for frozen poultry. This segment offers convenience for meal planning and storage, making it a staple in households across the country. Its ability to maintain quality while supporting consistent supply chains underscores its critical role in the poultry market.
On the other hand, processed poultry products, including items like nuggets, tenders, marinated filets, and fully cooked meals, are emerging as the fastest-growing segment, with a projected CAGR of 2.54%. This growth is primarily driven by the increasing demand from busy consumers and dual-income households who prioritize time-saving meal options. Processed poultry offers ready-to-cook or ready-to-eat solutions that align with modern lifestyles, where quick and nutritious meals are highly valued. The segment’s appeal is enhanced by its portion-controlled packaging and high-protein content, positioning it as a key contributor to the future expansion of the United States poultry meat market.
By Nature: Organic ascends premium hierarchy
Conventional poultry maintained its dominant position in the United States market in 2024, capturing 92.45% of the total market share. This stronghold is attributed to the cost-effectiveness and efficiency of vertically integrated supply chains, which streamline production, distribution, and pricing. The affordability and widespread availability of conventional poultry make it a staple choice for the majority of consumers. Its consistent quality and robust presence across retail and foodservice channels further solidify its role as the primary driver of the United States poultry meat market. The segment’s ability to cater to large-scale demand ensures its continued relevance in meeting consumer needs.
On the other hand, organic poultry is emerging as a rapidly growing segment, with a projected CAGR of 2.73% through 2030, outpacing the overall market growth rate of 1.00%. This growth is fueled by increasing consumer preference for healthier, antibiotic-free, and ethically sourced products. Organic poultry appeals to health-conscious and environmentally aware consumers who are willing to pay a premium for quality and sustainability. As a result, this segment is creating opportunities for producers to diversify their offerings and tap into the growing demand for premium poultry products. The rising popularity of organic poultry is expected to contribute significantly to the value growth and evolution of the United States poultry meat market.
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By Distribution Channel: Off-trade scale meets on-trade revival
Off-trade channels, such as supermarkets, hypermarkets, convenience stores, club warehouses, and e-commerce platforms, accounted for 35.82% of the United States poultry meat market in 2024. These channels have gained traction due to their ability to offer bulk-pack options, private-label products, and convenient services like click-and-collect. Consumers increasingly prefer these outlets for their affordability, variety, and time-saving benefits. The competitive pricing strategies and frequent promotional offers provided by these channels make them a vital component in reaching a diverse consumer base. Their widespread accessibility ensures they remain a cornerstone of the United States poultry market's distribution network.
On the other hand, the on-trade segment, which includes restaurants, cafes, and other foodservice establishments, is expected to recover and grow at a CAGR of 1.78% through 2030, surpassing the overall market growth rate of 1.00%. This growth is fueled by the resurgence of dining-out occasions, increased consumer spending on meals outside the home, and the growing popularity of poultry in restaurant menus due to its versatility and health benefits. As consumers return to social dining experiences, the on-trade segment is poised to play a significant role in driving market expansion. Together, the robust performance of off-trade channels and the recovery of on-trade establishments are key factors supporting the sustained growth of the United States poultry meat market.
Geography Analysis
The Southeastern states, including Georgia, Arkansas, Alabama, and North Carolina, contribute significantly to the national broiler output. These states benefit from their proximity to corn and soybean belts, which helps reduce feed costs. The presence of established hatcheries, integrator-owned feed mills, and cold-storage facilities ensures efficient logistics and a steady supply chain for downstream distributors. However, this regional concentration also increases vulnerability to localized challenges, such as disease outbreaks and extreme weather conditions, which can disrupt production and supply.
The West Coast is witnessing the fastest growth in the adoption of organic and free-range poultry, driven by higher disposable incomes and a strong consumer preference for sustainability. California, in particular, accounts for a significant share of organic poultry consumption, despite representing a smaller portion of the national population, as per the United States Department of Agriculture Economic Research Service data. Retailers in cities like Los Angeles and San Francisco offer a wider variety of organic options, while specialty butchers emphasize direct-from-farm narratives, which appeal to consumers and justify premium pricing. This trend highlights the growing demand for ethically sourced and environmentally friendly poultry products in the region.
In the Midwest, processors leverage the abundant availability of grains to expand turkey further-processing lines, catering to nationwide demand. Meanwhile, Northeastern facilities focus on niche markets by offering kosher, halal, and heritage-breed chickens to meet the diverse preferences of urban populations. Innovations in logistics, such as temperature-controlled parcel lockers, have further enhanced the distribution of chilled poultry products in densely populated apartment neighborhoods. These advancements are fostering greater segmentation within the United States poultry meat market, enabling producers to cater to specific consumer needs more effectively.
Competitive Landscape
The United States poultry meat market demonstrates a moderate level of concentration, with major processors such as Tyson Foods, JBS USA (Pilgrim’s Pride), and Cargill collectively accounting for a significant share of national production. These companies leverage vertical integration to oversee critical stages of the supply chain, including feed procurement, hatcheries, grow-out operations, processing plants, and branded retail distribution. This integrated model not only enhances cost efficiency but also provides these companies with stronger negotiating power when dealing with retailers, ensuring their dominant position in the market. Their scale and operational control allow them to respond effectively to market demands and maintain consistent product quality.
Leading players are increasingly adopting advanced technologies to improve operational efficiency and reduce reliance on manual labor. For instance, Tyson Foods has launched a modernization initiative aimed at reducing online worker density while simultaneously increasing production throughput, targeting completion by 2025. Pilgrim’s Pride has embraced blockchain technology to enhance product traceability and provide proof-of-origin data, addressing the growing consumer demand for transparency and food safety. Meanwhile, Cargill has diversified its product offerings by introducing blended animal-plant protein patties, positioning itself to compete in the rapidly expanding plant-based protein segment. These technological and product innovations are helping major players adapt to evolving consumer preferences and industry trends.
Mid-sized and niche companies are focusing on differentiated strategies to capture specific consumer segments. Brands like Perdue, Bell & Evans, and Mary’s Chicken are expanding their pasture-raised production capabilities to meet the rising demand for organic, free-range, and premium poultry products. These companies are targeting health-conscious consumers and upscale retailers who prioritize sustainability and high-quality offerings. Regional players such as George’s and Mountaire are strengthening their direct-to-consumer channels, bypassing traditional wholesalers to build stronger customer relationships and improve brand loyalty. However, despite their efforts, these smaller players face challenges in scaling their operations to achieve a broader national presence, limiting their ability to compete with larger, vertically integrated companies in the highly competitive United States poultry meat market.
United States Poultry Meat Industry Leaders
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Cargill Inc.
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Tyson Foods Inc.
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Continental Grain Company
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Perdue Farms Inc.
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JBS USA (Pilgrim’s Pride)
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- June 2024: Tyson Brand launched its latest offerings, Honey Chicken Bites and Restaurant Style Crispy Wings, designed to deliver exceptional flavor and convenience to consumers.
- March 2023: Tyson brand introduces chicken sandwiches and sliders, bringing restaurant-quality taste to home. The new Tyson Chicken Breast Sandwiches and Sliders are available in Original and Spicy. The new product is available in the frozen snacks section at retailers nationwide.
- February 2023: Morning Star and Pringles combine iconic flavors in first-of-its-kind plant-based CHIK'N Fries. All-new MorningStar Farms Chik'n Fries are available in two delicious Pringles flavors: Original and Scorchin' Cheddar Cheeze.
United States Poultry Meat Market Report Scope
Canned, Fresh / Chilled, Frozen, Processed are covered as segments by Form. Off-Trade, On-Trade are covered as segments by Distribution Channel.
By Species
| Chicken |
| Turkey |
| Others |
By Form
| Fresh/Chilled | |
| Frozen | |
| Canned | |
| Processed | Nuggets |
| Deli Meats | |
| Sausages | |
| Tenders/Marinated | |
| Meatballs | |
| Others |
By Nature
| Organic |
| Conventional |
By Distribution Channel
| Off-Trade | Supermarkets/Hypermarkets |
| Online Retail Stores | |
| Convenience Stores | |
| Others | |
| On-Trade | Hotels |
| Restaurants | |
| Catering |
| By Species | Chicken | |
| Turkey | ||
| Others | ||
| By Form | Fresh/Chilled | |
| Frozen | ||
| Canned | ||
| Processed | Nuggets | |
| Deli Meats | ||
| Sausages | ||
| Tenders/Marinated | ||
| Meatballs | ||
| Others | ||
| By Nature | Organic | |
| Conventional | ||
| By Distribution Channel | Off-Trade | Supermarkets/Hypermarkets |
| Online Retail Stores | ||
| Convenience Stores | ||
| Others | ||
| On-Trade | Hotels | |
| Restaurants | ||
| Catering | ||
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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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