Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 10.70 Billion |
| Market Size (2030) | USD 12.10 Billion |
| Growth Rate (2025 - 2030) | 3.25% 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 Processed Meat Market Analysis by Mordor Intelligence
The United States processed meat market is valued at USD 10.70 billion in 2025 and is forecast to reach USD 12.10 billion by 2030, advancing at a 3.25% CAGR; this establishes the current processed meat market size and the growth momentum that stakeholders can expect through the period. Moderation in expansion reflects a maturing demand curve where incremental gains now arise from product innovation, automation, and tighter supply-chain orchestration rather than volume increases alone. Pork maintains a dominant 47.28% United States processed meat market share by volume in 2024, demonstrating the staying power of traditional favorites even as premiumization trends gather pace. Beef is the fastest-rising category, moving at a 4.88% CAGR, supported by higher-margin value-added cuts and branding initiatives that stress provenance and animal-welfare credentials. Distribution patterns further underscore transformation: on-trade venues still absorb most throughput, yet off-trade outlets—especially e-commerce—record the quickest 5.11% CAGR, indicating a structural tilt toward at-home consumption convenience.
Key Report Takeaways
- By meat type, pork held 47.28% of the United States processed meat market share in 2024, whereas beef recorded the highest 4.88% CAGR through 2030.
- By distribution channel, on-trade dominated with 55.78% revenue share in 2024, while off-trade is projected to expand at 5.11% CAGR to 2030.
United States Processed Meat Market Trends and Insights
Driver Impact Analysis
| Drivers | (~)% Impact on CAGR Forecasts | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Increasing consumer demand for convenient, ready-to-eat and easy-to-prepare protein-rich food options | +0.8% | National, with higher concentration in urban markets | Medium term (2-4 years) |
| Technological advancements in meat processing | +0.6% | National, with early adoption in Midwest processing hubs | Long term (≥ 4 years) |
| Growing demand from the foodservice sector | +0.7% | National, with emphasis on metropolitan areas | Short term (≤ 2 years) |
| Rising consumer awareness about protein intake | +0.5% | National, with higher penetration in health-conscious demographics | Medium term (2-4 years) |
| Increasing popularity of chilled processed meat | +0.4% | National, with stronger growth in coastal regions | Medium term (2-4 years) |
| Government support for industry growth, expansion and investment | +0.3% | Regional, focused on rural processing communities | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
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Growing Consumer Demand for Convenient Protein-Rich Options
Consumer behavior shifts toward time-efficient meal solutions are transforming the development and market positioning of processed meat products. In 2024, ready-to-eat protein products witnessed significant growth, with convenience-focused segments maintaining strong momentum beyond pandemic-driven demand. This trend highlights a broader lifestyle change, where dual-income households and urban professionals emphasize efficient meal preparation without sacrificing nutritional quality. The growing intersection of protein awareness and convenience demand is creating opportunities for premium pricing on products that deliver both attributes effectively. Processing companies are addressing this by investing in packaging innovations and shelf-stable technologies to enhance product accessibility while preserving taste. Market leaders are capitalizing on this trend to achieve higher margins on value-added products compared to traditional commodity meat offerings.
Technological Advancements in Meat Processing
Automation and artificial intelligence are transforming processing efficiency and ensuring product consistency across the industry. Cargill's USD 90 million investment in automating its Colorado beef plant highlights the scale of this technological evolution. The facility now features advanced robotics for precision cutting and automated guided vehicles for streamlined material handling. Similarly, JBS's new meats facility in Italy integrates collaborative robots and AI-powered quality control systems. This adoption reduces reliance on manual labor while optimizing yields. These advancements enable processors to sustain production consistency despite labor market challenges and rising wage costs. Beyond cost efficiency, these technologies enhance food safety and improve traceability, meeting changing regulatory demands. Companies that effectively implement these innovations secure a competitive advantage through greater operational flexibility and reduced exposure to workforce disruptions.
Growing Demand from the Foodservice Sector
The recovery and growth of foodservice sectors are driving sustained demand for processed meat products across restaurants, catering services, and institutional channels. Sysco Corporation's performance metrics demonstrate significant growth in protein distribution to foodservice clients, reflecting broader industry recovery trends and cycles of menu innovation. Restaurant operators increasingly utilize processed meat products to reduce labor costs while ensuring consistent taste across locations. The expansion of ghost kitchens and delivery-focused models further accelerates demand for pre-processed proteins, enabling quicker meal preparation. In institutional foodservice sectors such as healthcare and education, the adoption of processed meats is increasing to balance nutritional needs with operational efficiency. This channel's growth supports premium pricing for tailored products, focusing on features like portion control and extended hold times to address specific foodservice requirements.
Rising Consumer Awareness About Protein Intake
As health and fitness trends prioritize protein consumption, processed meat products touting nutritional benefits are seizing expansion opportunities. Research shows that consumers, especially the aging and fitness-focused, are increasingly aware of protein's significance in muscle maintenance, weight management, and metabolic health, as highlighted by USDA Dietary Guidelines[1]U.S. Dietary Guidelines, “2025–2030 Edition,” dietaryguidelines.gov. This heightened awareness has led to a readiness to pay a premium for products boasting high protein density and clean ingredients. In response, processed meat manufacturers are crafting products that not only spotlight protein content but also address health concerns with reduced sodium and natural ingredients. This trend bolsters market segmentation strategies, enabling companies to tailor nutritional messaging to specific consumer groups. Moreover, as companies strive to balance taste with health, they navigate FDA sodium reduction guidelines, underscoring the influence of regulatory compliance on product development.
Restraints Impact Analysis
| Restraints | (~)% Impact on CAGR Forecasts | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Growing consumer health concerns related to processed meat consumption | -0.4% | National, with higher impact in health-conscious markets | Medium term (2-4 years) |
| Stringent government regulations and food safety compliance | -0.3% | National, with uniform regulatory application | Long term (≥ 4 years) |
| Intense competition from alternative protein sources | -0.2% | National, with higher penetration in urban markets | Long term (≥ 4 years) |
| Supply chain disruptions affecting raw material availability | -0.3% | Regional, with higher impact in livestock-dependent areas | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
Intense Competition from Alternative Protein Sources
Plant-based and alternative protein products are establishing market presence in categories traditionally dominated by processed meat, creating competitive pressure on pricing and shelf space allocation. Alternative protein market dynamics show stabilization after initial growth phases, with consumer adoption patterns revealing selective acceptance rather than wholesale substitution, according to the USDA Economic Research Service[2]USDA Economic Research Service, “Alternative Proteins Report,” ers.usda.gov. The competitive threat manifests primarily in specific demographic segments and product categories where taste parity has been achieved. Traditional processors are responding through portfolio diversification, with some companies launching hybrid products that combine conventional and plant-based proteins. The competition drives innovation in taste, texture, and nutritional positioning as companies seek to differentiate their offerings. Market share erosion remains limited but creates ongoing pressure for product improvement and marketing investment to maintain consumer loyalty.
Supply Chain Disruptions Affecting Raw Material Availability
Livestock supply volatility and transportation constraints continue to create operational challenges and cost pressures for processed meat manufacturers. Feed cost fluctuations directly impact raw material pricing, with corn and soybean price volatility translating into livestock production cost variability, highlighted by the USDA National Agricultural Statistics Service[3]USDA National Agricultural Statistics Service, “Feed Cost Index,” nass.usda.gov. Transportation capacity limitations and driver shortages affect both inbound raw material delivery and finished product distribution, creating operational inefficiencies. Weather-related disruptions to livestock production and processing facilities require contingency planning and supplier diversification strategies. Cold storage capacity constraints in key markets limit inventory flexibility and increase distribution costs. Companies are investing in supply chain resilience through vertical integration initiatives and strategic supplier partnerships to mitigate disruption risks.
Segment Analysis
By Meat Type: Pork Dominance Drives Innovation
In 2024, pork holds a leading 47.28% market share, driven by its processing versatility and strong consumer acceptance across various product categories. This segment's dominance highlights its ability to adapt to shifting consumer preferences through innovations such as diverse sausage varieties, health-focused bacon alternatives, and ham products that blend traditional appeal with modern health-conscious trends. Beef is set to experience the fastest growth, with a projected CAGR of 4.88% through 2030, supported by premium product development and a strategic focus on quality attributes. The poultry segment continues to perform steadily, benefiting from advancements in nuggets, specialty sausages, and deli meat offerings that emphasize lean protein benefits. Mutton remains a niche segment with stable demand, primarily concentrated in specific regional and ethnic markets.
Advanced processing technologies are transforming product development across all meat categories. Automation plays a key role in ensuring consistent quality and enabling innovative texture profiles. For instance, JBS's USD 135 million investment in sausage production in Iowa exemplifies the industry's adoption of advanced technologies. The facility incorporates robotics and AI-driven quality control systems, facilitating quick product changeovers and customized formulations to meet evolving consumer demands. Additionally, regulatory requirements, such as FSIS's pathogen control measures, are influencing segment developments. Companies that effectively address these regulations gain a competitive edge by enhancing food safety credentials and improving operational efficiency.
Note: Segment shares of all individual segments available upon report purchase
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By Distribution Channels: On-Trade Leadership Meets Off-Trade Growth
On-trade channels command 55.78% market share in 2024, reflecting the foodservice sector's substantial processed meat consumption across restaurants, catering operations, and institutional facilities. This dominance stems from operational advantages where pre-processed products enable labor cost management while delivering consistent taste experiences across service locations. Off-trade channels demonstrate superior growth velocity at 5.11% CAGR through 2030, driven by retail expansion, e-commerce adoption, and consumer preference shifts toward home preparation. Supermarkets and hypermarkets within the off-trade maintain the largest individual segment share, benefiting from expanded refrigerated sections and premium product positioning strategies.
The channel dynamics reflect broader consumer behavior evolution where convenience and quality intersect across both foodservice and retail environments. Online retail growth within off-trade channels accelerates through improved cold chain logistics and subscription-based delivery models that enhance product accessibility. Convenience stores are expanding processed meat offerings through partnerships with major suppliers and enhanced refrigeration capabilities. The competitive landscape within distribution channels intensifies as companies develop channel-specific products and pricing strategies to optimize market penetration and margin realization across diverse customer segments.
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Geography Analysis
Regional consumption patterns across the United States reveal distinct preferences and growth trajectories that reflect demographic composition, cultural influences, and economic conditions. The Midwest maintains the highest per-capita processed meat consumption, supported by livestock production proximity and cultural traditions favoring meat-centric diets. Southern states demonstrate robust growth in processed meat adoption, driven by expanding foodservice sectors and population growth in metropolitan areas. Western regions show increasing demand for premium and specialty processed meat products, reflecting higher disposable incomes and health-conscious consumer segments willing to pay premiums for quality attributes.
Processing facility distribution aligns with livestock production centers, creating regional supply chain advantages and cost efficiencies. Iowa, Nebraska, and Kansas maintain dominant positions in processing capacity, benefiting from livestock proximity and established infrastructure networks USDA National Agricultural Statistics Service. These regions attract continued investment in facility modernization and capacity expansion, with companies leveraging automation technologies to enhance productivity while addressing labor market challenges. Coastal markets demonstrate higher receptivity to innovative product formats and premium positioning, creating opportunities for differentiated offerings that command higher margins.
Transportation and logistics considerations increasingly influence regional market dynamics as companies optimize distribution networks to serve diverse geographic markets efficiently. Cold chain infrastructure investments support expanded market reach for chilled processed meat products, enabling premium positioning in previously underserved regions. State-level regulatory variations create compliance complexities that favor larger processors with resources to navigate diverse requirements, while creating opportunities for regional specialists with focused geographic strategies. The regulatory landscape continues evolving as states implement varying approaches to food safety oversight and labeling requirements.
Competitive Landscape
The United States processed meat market exhibits moderate concentration with established players leveraging scale advantages while preserving opportunities for regional specialists and innovation-focused entrants. Market leaders pursue technology-driven differentiation through automation investments and product innovation, with Cargill's USD 90 million Colorado facility upgrade exemplifying the strategic emphasis on operational efficiency and quality consistency. Strategic positioning increasingly centers on vertical integration capabilities, supply chain resilience, and regulatory compliance excellence that create sustainable competitive advantages.
Companies successfully balancing scale efficiency with product differentiation capture disproportionate market share and margin expansion opportunities. Emerging competitive dynamics reflect the intersection of traditional processing expertise with technological innovation and changing consumer preferences. Smaller processors gain competitive positioning through specialization in premium segments, organic offerings, and regional brand development that leverages local sourcing and artisanal positioning. The competitive landscape rewards companies that successfully navigate regulatory complexity while investing in automation technologies that reduce labor dependency and enhance food safety capabilities.
Patent filings in meat processing automation and packaging innovations indicate continued technological advancement, with companies seeking intellectual property protection for proprietary processing methods and equipment designs. FSIS compliance requirements create competitive advantages for companies with robust quality systems and testing capabilities, enabling market share gains through superior food safety credentials.
United States Processed Meat Industry Leaders
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Hormel Foods Corporation
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Marfrig Global Foods S.A.
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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
- September 2025: Meat snack brand Carnal launched two new products: Beef Sticks and Umami Cut Beef Jerky. The new Umami Cut Jerky builds on this by offering high-quality beef cuts infused with aged soy, fermented black garlic, and spring black truffles, delivering a savory and steak-like textured snack.
- September 2025: MrBeast, Jimmy Donaldson, the world’s most popular YouTuber, partnered with Jack Link's to launch on-the-go snacks, including Turkey Mini Sticks, Original Beef Mini Sticks, Zero Sugar Original Beef Mini Sticks, Teriyaki Beef Mini Sticks, Original Beef Jerky, and Peppered Beef Jerky, and others.
- September 2025: Slim Jim and Buffalo Wild Wings launched bold new Chicken Sticks. The products are available in 2 different flavors, Buffalo Style and Hot. The products are suitable for on-the-go snacking, lunch boxes, road trips, and more.
- May 2025: New Primal, a prominent name in clean-ingredient meat snacks, has introduced its latest product: Rotisserie-Seasoned Chicken Sticks. The products are all-natural and have rotisserie seasoning flavors, offering consumers a convenient and satisfying high-protein snack option on the go.
United States Processed Meat Market Report Scope
Beef, Mutton, Pork, Poultry are covered as segments by Type. Off-Trade, On-Trade are covered as segments by Distribution Channel.
Meat Type
| Beef | Sausages |
| Jerky | |
| Steaks | |
| Briskets | |
| Patties | |
| Others | |
| Pork | Sausages |
| Bacon | |
| Ham | |
| Others | |
| Poultry | Nuggets |
| Sausages | |
| Drumsticks | |
| Meatballs | |
| Deli Meat | |
| Others | |
| Mutton | Sausages |
| Minced meat | |
| Ground Meat | |
| Others | |
| Others |
Distribution Channels
| Off-Trade | Supermarkets and Hypermarkets |
| Convenience Stores | |
| Online Retail | |
| Others | |
| On-Trade | Cafes and Bars |
| Restaurants | |
| Catering | |
| Others |
| Meat Type | Beef | Sausages |
| Jerky | ||
| Steaks | ||
| Briskets | ||
| Patties | ||
| Others | ||
| Pork | Sausages | |
| Bacon | ||
| Ham | ||
| Others | ||
| Poultry | Nuggets | |
| Sausages | ||
| Drumsticks | ||
| Meatballs | ||
| Deli Meat | ||
| Others | ||
| Mutton | Sausages | |
| Minced meat | ||
| Ground Meat | ||
| Others | ||
| Others | ||
| Distribution Channels | Off-Trade | Supermarkets and Hypermarkets |
| Convenience Stores | ||
| Online Retail | ||
| Others | ||
| On-Trade | Cafes and Bars | |
| Restaurants | ||
| Catering | ||
| Others | ||
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Market Definition
- Meat - Meat is defined as the flesh or other edible parts of an animal used for food. The end use of the meat industry consists of only human consumption. Meat is generally purchased from retail outlets for home cooking and consumption. For the market studied, only uncooked meat has been considered. This could be processed in various forms, which have been covered under the “Processed” form. The other purchases of meat happen through the consumption of meat at foodservice outlets (restaurants, hotels, catering, etc.).
- Other Meats - The other meat segment includes the meat of camel, horse, rabbit, etc. These are not so commonly consumed meat types but still, have a presence in distinct parts of the world. Regardless of it being part of red meat, we have considered these meat types separately for a better understanding of the market.
- Poultry Meat - Poultry meat also called white meat, comes from birds raised commercially or domestically for human consumption. This includes chicken, turkey, ducks, and geese.
- Red Meat - Red meat typically has a red color when raw and a dark color when cooked. It includes any meat that comes from mammals, such as beef, lamb, pork, goat, veal, and mutton.
| Keyword | Definition |
|---|---|
| A5 | It is a Japanese grading system for beef. The 'A' means the carcass yield is the highest possible and the numeric rating relates to beef marbling, color and brightness of the flesh, its texture and color, luster, and fat quality. A5 is the highest mark wagyu beef can score. |
| Abbatoir | It is another name for a slaughterhouse and refers to the premise used for or in connection with the slaughter of animals whose meat is intended for human consumption. |
| Acute Hepatopancreatic Necrosis Disease (AHPND) | It is a disease that affects shrimp and is characterized by high mortalities, in many cases reaching 100% within 30-35 days of stocking grow-out ponds. |
| African Swine Fever (ASF) | It is a highly contagious viral disease of pigs caused by a double-stranded DNA virus in the Asfarviridae family. |
| Albacore Tuna | It is one of the smallest species of tuna found in the six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. |
| Angus beef | It is beef derived from a specific breed of cattle indigenous to Scotland. It requires certification from the American Angus Association to receive the "Certified Angus Beef" quality mark |
| Bacon | It is salted or smoked meat that comes from the back or sides of a pig |
| Black Angus | It is beef derived from a black-hided breed of cows that don't have horns. |
| Bologna | It is an Italian smoked sausage made of meat, typically large and made from pork, beef or veal. |
| Bovine spongiform encephalopathy (BSE) | It is a progressive neurological disorder of cattle that results from infection by an unusual transmissible agent called a prion. |
| Bratwurst | It refers to a type of German sausage made from pork, beef or veal. |
| BRC | British Retail Consortium |
| Brisket | It is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts. |
| Broiler | It refers to any chicken (Gallus domesticus) that is bred and raised specifically for meat production. |
| Bushel | It is a unit of measurement for grains and pulses. 1 bushel = 27.216 kg |
| Carcass | It refers to the dressed body of a meat animal from which butchers trim the meat |
| CFIA | Canadian Food Inspection Agency |
| Chicken Tender | It refers to chicken meat prepared from the pectoralis minor muscles of a chicken bird. |
| Chuck Steak | It refers to a cut of beef that is part of the chuck primal, which is a large section of meat from the shoulder area of a cow |
| Corned Beef | It refers to beef brisket cured in brine and boiled, typically served cold. |
| CWT | Also known as a hundredweight, it is a unit of measurement used to define the quantity of meat. 1 CWT = 50.80 kg |
| Drumstick | It refers to a chicken leg without the thigh. |
| EFSA | European Food Safety Authority |
| ERS | Economic Research Service of the USDA |
| Ewe | It is an adult female sheep. |
| FDA | Food and Drug Administration |
| Fillet Mignon | It is a cut of meat taken from the smaller end of the tenderloin. |
| Flank Steak | It is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Forage | It refers to animal feed. |
| Foreshank | It is the upper part of the foreleg of cattle |
| Franks | Also known as frankfurter or Würstchen, it is a type of highly seasoned smoked sausage popular in Austria and Germany. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Gizzard | It refers to an organ found in the digestive tract of birds. It is also called the mechanical stomach of a bird. |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley |
| Grain-fed beef | It is beef derived from cattle that have been fed a diet supplemented with soy and corn and other additives. Grainfed cows can also be given antibiotics and growth hormones to fatten them up more quickly. |
| Grass-fed beef | It is beef derived from cattle that have only been fed grass as feed. |
| Ham | It refers to the pork meat taken from the leg of a pig. |
| HoReCa | Hotels, Restaurants and Cafes |
| Jerky | It is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. |
| Kobe Beef | It is Wagyu beef specifically from the Kuroge Washu breed of cows in Japan. To be classified as Kobe beef, the cow must have been born, raised, and slaughtered within the Hyōgo prefecture in the city of Kobe in Japan. |
| Liverwurst | It is type of German sausage made from beef or pork liver. |
| Loin | It refers to the sides between the lower ribs and pelvis, and the lower part of the back of a cow. |
| Mortadella | It is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. |
| Pastrami | It refers to a highly seasoned smoked beef, typically served in thin slices. |
| Pepperoni | It is an American variety of spicy salami made from cured meat. |
| Plate | It refers to a forequarter cut from the belly of a cow, just below the rib cut. |
| Porcine reproductive and respiratory syndrome (PRRS) | It is a disease occurring in swine causing late-term reproductive failure and severe pneumonia in neonatal pigs. |
| Primal cuts | It refers to the major sections of the carcass. |
| Quorn | It is a meat substitute product prepared using mycoprotein as an ingredient, in which the fungus culture is dried and mixed with egg albumen or potato protein, which acts as a binder, and then is adjusted in texture and pressed into various forms. |
| Ready-to-Cook (RTC) | It refers to food products that include all of the ingredients, where some preparation or cooking is required through a process that is given on the package. |
| Ready-to-Eat (RTE) | It refers to a food product prepared or cooked in advance, with no further cooking or preparation required before being eaten |
| Retort Packaging | It is a process of aseptic packaging food in which food is filled into a pouch or metal can, sealed, and then heated to extremely high temperatures, rendering the product commercially sterile. |
| Round Steak | It refers to a beef steak from the the rear leg of the cow. |
| Rump Steak | It refers to a cut of beef derived from the division between the leg and the chine. |
| Salami | It is a cured sausage consisting of fermented and air-dried meat. |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Scallop | It is an edible shellfish that is a mollusk with a ribbed shell in two parts. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Self-service kios | It refers to a self-order point-of-sale (POS) system through which customers place and pay for their own orders at kiosks, enabling totally contactless and frictionless service. |
| Sirloin | It is a cut of beef from the bottom and side parts of a cow's back. |
| Surimi | It is a paste made from deboned fish |
| Tenderloin | It refers to a cut of beef consisting of the entire tenderloin muscle of a cow |
| Tiger Shrimp | It refers to a large shrimp variety from the Indian and Pacific oceans |
| Trans fat | Also called trans-unsaturated fatty acids or trans fatty acids, it is a type of unsaturated fat that naturally occurs in small amounts in meat. |
| Vannamei shrimp | It refers to tropical prawns and shrimp that are farmed in areas near the equator, generally along the coast in artificial ponds. |
| Wagyu Bee | It is beef derived from any of four strains of a breed of black or red Japanese cattle that are valued for their highly marbled meat. |
| Zoosanitary | It refers to the cleanliness of animals or animal product |
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Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: In order to build a robust forecasting methodology, the variables and factors identified in Step 1 are tested against available historical market numbers. Through an iterative process, the variables required for market forecast are set, and the model is built on the basis of these variables.
- Step-2: Build a Market Model: Market-size estimations for the forecast years are in nominal terms. Inflation is not a part of the pricing, and the average selling price (ASP) is kept constant throughout the forecast period for each country.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables, and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms.
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