Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 123.11 Billion |
| Market Size (2030) | USD 130.23 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 Red Meat Market Analysis by Mordor Intelligence
The United States red meat market size stands at USD 123.11 billion in 2025 and is projected to reach USD 130.23 billion by 2030, registering a 1.13% CAGR over the forecast period. This performance reflects a mature consumer base in which per-capita beef and pork intake has plateaued near historical highs while stable household incomes, entrenched culinary traditions, and reliable cold-chain logistics underpin steady retail demand. Automation investments, tighter food-safety standards, and growing export opportunities further temper cost headwinds and sustain moderate value expansion. Retailers continue to emphasize loyalty-driven promotions, whereas processors leverage robotics to extract yield gains that offset labor constraints. Meanwhile, premium grass-fed and heritage cuts capture spend from fitness-focused and aging consumers seeking nutrient-dense foods. Environmental scrutiny and alternative proteins pose measured challenges, but their influence remains confined to niche urban demographics rather than the mainstream United States red meat market.
Key Report Takeaways
- By product type, beef led with 43.14% of United States red meat market share in 2024, while mutton is advancing at a 2.58% CAGR through 2030.
- By form, fresh and chilled products accounted for 48.39% of the United States red meat market size in 2024; processed meat is projected to rise at a 2.71% CAGR to 2030.
- By distribution channel, off-trade outlets controlled 57.81% revenue in 2024, whereas on-trade demand is recovering at a 2.47% CAGR through 2030.
United States Red Meat Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rising consumer demand for protein-rich diets | +0.5% | National, concentrated in health-conscious demographics | Medium term (2-4 years) |
| Growth in foodservice and quick-service restaurant sectors | +0.4% | National, with urban concentration | Short term (≤ 2 years) |
| Advancements in meat processing and packaging technology | +0.3% | National, led by major processing hubs | Long term (≥ 4 years) |
| Cultural preference for beef and pork in American cuisine | +0.3% | National, strongest in Midwest and South | Long term (≥ 4 years) |
| Rising demand for processed and convenience red meat products | +0.2% | National, urban and suburban focus | Medium term (2-4 years) |
| Increasing export opportunities through global trade agreements | +0.1% | National, concentrated in major production states | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
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Rising consumer demand for protein-rich diets
Americans are increasingly prioritizing nutrient density over caloric intake, driving a consistent rise in protein consumption patterns. Red meat continues to dominate as the primary source of complete protein, even as it faces growing competition from alternatives. The USDA reports that in 2024, per capita beef consumption stabilized at 57.2 pounds annually, while pork consumption reached 49.8 pounds. These trends highlight a strong consumer preference for animal proteins, which are valued for their ability to support muscle maintenance and enhance satiety [1]Source: USDA Economic Research Service, "Food Availability (Per Capita) Data System", www.ers.usda.gov. Fitness communities are actively driving demand for premium products, particularly grass-fed beef and heritage pork, which often command a 15-25% price premium over conventional options. As the population ages, protein requirements are increasing, with nutritional guidelines recommending higher intake levels to help adults over 50 maintain muscle mass and bone density. Additionally, niche dietary movements like ketogenic and carnivore diets are exerting a significant influence on the development and marketing of premium products by major processors.
Growth in foodservice and quick-service restaurant sectors
Foodservice recovery accelerated through 2024, with red meat purchases by restaurants and institutional buyers increasing 8.3% year-over-year as dining patterns normalized and labor availability improved [2]Source: National Restaurant Association, "State of the Restaurant Industry 2024", www.restaurant.org. Quick-service restaurant expansion drives standardized protein specifications, creating volume opportunities for processors capable of meeting consistency requirements across thousands of locations simultaneously. Menu innovation focuses on premium burger offerings and artisanal sausage applications, with chains like McDonald's and Burger King investing in higher-quality beef sourcing to differentiate from fast-casual competitors. Institutional segments including schools, hospitals, and corporate cafeterias represent steady demand channels, though price sensitivity limits premium product penetration in these applications. Ghost kitchen proliferation and delivery-optimized menu formats favor red meat preparations that maintain quality during transport, supporting processed and pre-cooked product categories.
Advancements in meat processing and packaging technology
Advancements in meat processing and packaging technology are significant drivers of the United States Red Meat Market, enhancing product quality, safety, and consumer appeal. Key innovations include automation and robotics for precise meat cutting, portioning, and packaging, which improve consistency and speed while reducing labor costs. Enhanced traceability through blockchain technology ensures transparency in the meat supply chain, allowing consumers to verify origin and quality. Packaging technologies such as Modified Atmosphere Packaging (MAP), vacuum packaging, and smart packaging with sensors extend shelf life, preserve freshness, and improve safety by controlling microbial growth and oxidation. These advancements enable better cold storage and transportation, reducing waste and maintaining meat quality from processing to the consumer. Furthermore, integration of data-driven quality control using AI enhances product standards. Together, these technological improvements support efficient production, meet rising consumer demand for high-quality and convenient meat products, and contribute to the growth of the U.S. red meat market.
Cultural preference for beef and pork in American cuisine
The cultural preference for beef and pork in American cuisine is a strong market driver for the United States Red Meat Market. Beef has historically held a prominent place in American culture, symbolized by iconic foods like hamburgers and steaks and entwined with ideas of masculinity, wealth, and status. Despite fluctuations in consumption patterns, beef remains a favored protein owing to its association with celebratory meals and traditional American diets shaped since European colonization. Pork complements this preference as a versatile meat used in various forms, from bacon to sausages, further embedded in regional culinary traditions across the country. These cultural ties are reinforced by the meat industry's influence in promoting red meat consumption as a staple, helped by relatively low prices and government dietary guidelines. Although there has been a gradual rise in poultry consumption, beef and pork continue to dominate American meat preferences due to their deep-rooted social, economic, and culinary significance.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rising concerns over health impacts of red meat consumption | -0.2% | National, concentrated in educated urban demographics | Medium term (2-4 years) |
| Increasing popularity of plant-based and alternative proteins | -0.1% | National, strongest in coastal metropolitan areas | Long term (≥ 4 years) |
| Price volatility and raw material cost fluctuations | -0.1% | National, affecting all market segments | Short term (≤ 2 years) |
| Environmental impact concerns of beef production | -0.1% | National, concentrated in environmentally conscious segments | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Rising concerns over health impacts of red meat consumption
Rising concerns over the health impacts of red meat consumption pose a significant restraint on the United States Red Meat Market. Scientific studies increasingly link high intake of processed and red meat to elevated risks of chronic diseases such as colorectal cancer, breast cancer, type 2 diabetes, and cardiovascular disease. Processed meats, in particular, show stronger associations with these health risks, attributed to carcinogenic compounds formed during processing, proinflammatory effects, and negative impacts on the gut microbiome and lipid metabolism. The World Health Organization has classified processed meats as Group 1 carcinogens, which continues to drive shifts in consumption patterns[3]Source: World Health Organization, "Cancer: Carcinogenicity of the consumption of red meat and processed meat", www.who.int. While unprocessed red meat has weaker and less consistent links to chronic disease, public health guidance generally advocates for moderation. Consumer awareness of these health concerns is growing, leading many to reduce red meat consumption or seek healthier protein alternatives like poultry, fish, or plant-based options. This health-driven shift in dietary preferences challenges traditional demand for red meat, thereby restraining market growth in the U.S.
Increasing popularity of plant-based and alternative proteins
Plant-based and alternative proteins are increasingly reshaping the U.S. Red Meat Market, acting as a significant restraint on its growth. Consumers are actively shifting their preferences due to heightened awareness of the environmental damage caused by animal agriculture, growing concerns over animal welfare, and the well-documented health benefits of plant-based diets. This shift has led to a noticeable rise in the adoption of vegan, vegetarian, and flexitarian lifestyles across the United States. Companies are responding to this demand by innovating extensively in the taste, texture, and nutritional profiles of plant-based products, making them more appealing to a broader audience. Furthermore, a strong retail presence, coupled with substantial investments from both startups and established meat companies, is accelerating the penetration of these alternatives in the market. As consumers increasingly prioritize sustainable and health-conscious protein options, the demand for traditional red meat products continues to decline. This trend has firmly positioned plant-based alternatives as a dominant and growing competitor in the protein market, challenging the long-standing dominance of red meat.
Segment Analysis
By Product Type: Beef Dominance Faces Niche Disruption
Beef retained a commanding 43.14% share of the U.S. red meat market in 2024, underscoring deeply rooted consumer preferences and the strength of its established supply chain infrastructure. Its dominance is supported by wide product availability, competitive pricing, and its traditional role in American cuisine, from household consumption to casual dining and quick-service formats. The segment benefits from strong retail and foodservice penetration, making beef a staple across diverse demographics. However, growth momentum for beef is showing signs of moderation as rising health consciousness encourages consumers to explore leaner or alternative protein options. Premium positioning within certain sub-categories, such as grass-fed and organic beef, is boosting value but not significantly expanding overall volume.
Mutton stands out as the fastest-growing segment in the U.S. red meat market, forecasted to expand at a CAGR of 2.58% through 2030. Its growth is driven by increasing immigrant populations from Middle Eastern and South Asian communities, who sustain traditional dietary patterns that prominently feature mutton. The segment is further supported by premium restaurant applications that highlight mutton’s distinctive flavor profile and appeal to adventurous consumers seeking unique dining experiences. Rising interest in authentic ethnic cuisines is broadening mutton’s consumer base beyond core immigrant populations. While its overall market share remains smaller compared to beef and pork, its niche appeal allows it to command premium pricing in both retail and foodservice channels.
Note: Segment shares of all individual segments available upon report purchase
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By Form: Fresh Products Lead While Processing Gains Momentum
Fresh and chilled red meat products held the dominant 48.39% share of the U.S. red meat market in 2024, underscoring consumer preferences for freshness, natural texture, and quality perception. Their popularity is anchored in home cooking traditions, where versatility in meal preparation supports steady demand across retail and foodservice channels. Consumers often associate fresh and chilled meat with superior taste and nutritional value, reinforcing preference over frozen or heavily processed alternatives. However, maintaining product quality comes with challenges, as this segment faces significant cost pressures stemming from complex cold chain logistics and frequent restocking needs. Shorter shelf life also limits supply efficiency and intensifies competition on pricing and distribution margins.
The processed red meat segment is projected to expand at a steady CAGR of 2.71% from 2024 to 2030, making it the fastest-growing category in the U.S. market. This growth is propelled by evolving consumer lifestyles that prioritize convenience, time efficiency, and balanced nutrition. Processed products—such as ready-to-cook cuts, marinated meats, sausages, and deli items—are increasingly favored by urban consumers and working families seeking quick meal solutions. Advances in processing technologies and packaging innovations are improving product safety, shelf life, and flavor consistency, further elevating acceptance rates. The segment also benefits from the rise of premium and value-added subcategories, appealing to both budget-conscious and quality-driven consumers.
By Distribution Channel: Off-Trade Strength Meets On-Trade Recovery
Off-trade channels accounted for the largest share of the U.S. red meat market in 2024, commanding 57.81% of total sales. This segment includes supermarkets, hypermarkets, and specialty meat retailers that capitalize on consumer preferences for competitive pricing, variety, and the ability to compare products before purchase. Bulk buying options and promotional discounts further strengthen off-trade appeal, particularly among cost-conscious households and large families. The extensive availability of fresh, chilled, and processed red meat in these outlets ensures steady consumer engagement across both urban and suburban markets. Additionally, established supply chain networks and consistent product turnover help maintain quality standards while meeting diverse dietary preferences. With the combination of convenience, accessibility, and competitive pricing, off-trade channels remain the leading platform for red meat distribution in the United States.
The on-trade segment is set to grow at a CAGR of 2.47% through 2030, marking it as the fastest-expanding channel in the U.S. red meat market. This growth reflects the ongoing recovery of foodservice operations as staffing levels stabilize and consumer dining habits return to pre-pandemic norms. Restaurants, steakhouses, premium dining venues, and ethnic eateries are seeing renewed demand for high-quality red meat offerings, driven by consumers seeking both social dining experiences and diverse flavor profiles. Increased tourism activity and regional culinary festivals are also contributing to higher traffic in on-trade establishments. The trend is further supported by menu innovations, pairing red meat with global cuisines and premium preparation methods to attract affluent and adventurous diners. With the rebound in consumer confidence and the rising appeal of experiential dining, on-trade channels are expected to steadily regain market share and deliver consistent growth within the U.S. red meat distribution landscape.
Note: Segment shares of all individual segments available upon report purchase
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Geography Analysis
The United States red meat market demonstrates distinct geographic patterns influenced by regional preferences, production hubs, and demographic factors. The Southern region stands out as the largest consumer and producer of red meat, particularly beef, pork, and chicken. This dominance is driven by a strong cultural affinity for meat-based diets and barbecue traditions, coupled with favorable agricultural conditions and well-established livestock industries. These factors enable the region to maintain robust supply chains and distribution networks, ensuring a steady flow of red meat products. The Midwest also plays a significant role in the market, benefiting from extensive cattle ranching and feedlot operations that support both local consumption and broader distribution. Meanwhile, the Northeast and West Coast regions exhibit unique consumption patterns, influenced by higher income levels and diverse culinary trends, which further shape the market dynamics.
Regional supply and demand dynamics are closely aligned, with processed and packaged meat products often tailored to meet local tastes. For instance, the Southern region's strong demand for traditional barbecue cuts contrasts with the Northeast's preference for premium and specialty meat products. The Midwest, with its vast agricultural base, not only supports local consumption but also serves as a critical supplier to other regions. On the West Coast, consumer preferences lean toward organic, grass-fed, and sustainably sourced beef, reflecting the region's health-conscious and environmentally aware population. These geographic disparities ensure that production and distribution networks adapt to meet the specific needs of each region, highlighting the importance of localized strategies in the red meat market.
Immigrant populations in key metropolitan areas further shape the geographic demand for specific red meat types. For example, growing Middle Eastern and South Asian communities in cities like New York, Chicago, and Houston have increased the consumption of mutton and lamb, which are integral to their dietary customs. This demand has spurred the growth of ethnic restaurants and specialty meat retailers, creating opportunities in niche market segments. On the West Coast, cities such as Los Angeles and San Francisco, known for their premium food trends, exhibit a higher preference for organic and sustainably sourced beef products. These evolving preferences, influenced by cultural heritage and modern consumer values, drive regional product offerings and marketing strategies, underscoring the diverse and dynamic nature of the United States red meat market.
Competitive Landscape
The competitive landscape of the United States red meat market is highly concentrated, with four major processors—Tyson Foods, JBS USA, Cargill, and Smithfield Foods—dominating the industry. These companies collectively achieve a concentration score of 7, reflecting significant consolidation. They leverage economies of scale to maintain competitive advantages across procurement, processing, and distribution. By employing vertical integration strategies, they control critical aspects of the supply chain, including feed production, livestock raising, processing, and branded product marketing. This approach not only strengthens their market position but also creates substantial barriers for smaller competitors, while enabling them to respond effectively to supply chain disruptions and regulatory changes. Additionally, their extensive distribution networks allow them to reach a broader consumer base, further solidifying their dominance.
Technology adoption plays a pivotal role in shaping the competitive dynamics of the market. Leading processors actively invest in advanced technologies such as automation systems, robotics, and artificial intelligence to enhance operational efficiency. These technologies reduce dependency on labor, improve yield efficiency, and ensure compliance with food safety standards. For instance, Cargill's CarVe robotic system and Tyson's comprehensive automation program highlight how capital-intensive technology deployments enable these companies to establish sustainable competitive advantages. Smaller processors often struggle to replicate such investments, further widening the competitive gap.
As these major players continue to dominate the market, their focus on vertical integration and technological innovation solidifies their leadership. Their ability to manage end-to-end operations and adopt cutting-edge technologies positions them to address evolving market challenges effectively. This dominance not only reinforces their competitive edge but also shapes the overall structure of the United States red meat market, leaving limited room for smaller competitors to thrive.
United States Red Meat Industry Leaders
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Hormel Foods Corporation
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Tyson Foods Inc.
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JBS S.A.
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BRF S.A.
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Smithfield Foods Inc.
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- September 2025: JBS has entered into a strategic partnership with GreenGasUSA in the U.S. to advance sustainability efforts. The collaboration is set to bolster the production of renewable natural gas (RNG). JBS's commitment is clear: the company is on a mission to slash its greenhouse gas (GHG) emissions. The partnership zeroes in on amplifying JBS's capacity to capture methane and optimize biogas production from wastewater. This will be achieved by deploying GreenGasUSA's advanced gas purification systems at pivotal production sites.
- July 2025: Tyson Foods invested nearly USD 23.5 million to modernise its facility in Henderson County, Kentucky, US. This investment targeted the Robards facility, enabling Tyson to better cater to the surging demand for protein products.
- July 2025: Clemens Food Group, a pork processor, had announced a USD 130 million investment to renovate and expand its processing facility located in Hatfield, Pennsylvania. Renovations on a section of the existing building had commenced in February. The project's expansion phase was set to kick off in late 2025, aiming for completion in the first half of 2027.
- February 2025: JBS USA, a prominent global food entity, committed USD 200 million to its beef production sites in Cactus, Texas, and Greeley, Colorado. The enhancements in Cactus featured a cutting-edge fabrication floor and an expanded ground beef room, while Greeley saw the addition of a new distribution center.
United States Red Meat Market Report Scope
Beef, Mutton, Pork are covered as segments by Type. Canned, Fresh / Chilled, Frozen, Processed are covered as segments by Form. Off-Trade, On-Trade are covered as segments by Distribution Channel.
By Product Type
| Beef |
| Pork |
| Mutton |
| Other Meat |
By Form
| Fresh/Chilled |
| Frozen |
| Canned |
| Processed |
By Distribution Channel
| On-Trade | |
| Off-Trade | Supermarkets/ Hypermarkets |
| Convenience Stores | |
| Online Retail Channel | |
| Other Distribution Channel |
| By Product Type | Beef | |
| Pork | ||
| Mutton | ||
| Other Meat | ||
| By Form | Fresh/Chilled | |
| Frozen | ||
| Canned | ||
| Processed | ||
| By Distribution Channel | On-Trade | |
| Off-Trade | Supermarkets/ Hypermarkets | |
| Convenience Stores | ||
| Online Retail Channel | ||
| Other Distribution Channel | ||
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Market Definition
- Meat - Meat is defined as the flesh or other edible parts of an animal used for food. The end use of the meat industry consists of only human consumption. Meat is generally purchased from retail outlets for home cooking and consumption. For the market studied, only uncooked meat has been considered. This could be processed in various forms, which have been covered under the “Processed” form. The other purchases of meat happen through the consumption of meat at foodservice outlets (restaurants, hotels, catering, etc.).
- Other Meats - The other meat segment includes the meat of camel, horse, rabbit, etc. These are not so commonly consumed meat types but still, have a presence in distinct parts of the world. Regardless of it being part of red meat, we have considered these meat types separately for a better understanding of the market.
- Poultry Meat - Poultry meat also called white meat, comes from birds raised commercially or domestically for human consumption. This includes chicken, turkey, ducks, and geese.
- Red Meat - Red meat typically has a red color when raw and a dark color when cooked. It includes any meat that comes from mammals, such as beef, lamb, pork, goat, veal, and mutton.
| Keyword | Definition |
|---|---|
| A5 | It is a Japanese grading system for beef. The 'A' means the carcass yield is the highest possible and the numeric rating relates to beef marbling, color and brightness of the flesh, its texture and color, luster, and fat quality. A5 is the highest mark wagyu beef can score. |
| Abbatoir | It is another name for a slaughterhouse and refers to the premise used for or in connection with the slaughter of animals whose meat is intended for human consumption. |
| Acute Hepatopancreatic Necrosis Disease (AHPND) | It is a disease that affects shrimp and is characterized by high mortalities, in many cases reaching 100% within 30-35 days of stocking grow-out ponds. |
| African Swine Fever (ASF) | It is a highly contagious viral disease of pigs caused by a double-stranded DNA virus in the Asfarviridae family. |
| Albacore Tuna | It is one of the smallest species of tuna found in the six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. |
| Angus beef | It is beef derived from a specific breed of cattle indigenous to Scotland. It requires certification from the American Angus Association to receive the "Certified Angus Beef" quality mark |
| Bacon | It is salted or smoked meat that comes from the back or sides of a pig |
| Black Angus | It is beef derived from a black-hided breed of cows that don't have horns. |
| Bologna | It is an Italian smoked sausage made of meat, typically large and made from pork, beef or veal. |
| Bovine spongiform encephalopathy (BSE) | It is a progressive neurological disorder of cattle that results from infection by an unusual transmissible agent called a prion. |
| Bratwurst | It refers to a type of German sausage made from pork, beef or veal. |
| BRC | British Retail Consortium |
| Brisket | It is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts. |
| Broiler | It refers to any chicken (Gallus domesticus) that is bred and raised specifically for meat production. |
| Bushel | It is a unit of measurement for grains and pulses. 1 bushel = 27.216 kg |
| Carcass | It refers to the dressed body of a meat animal from which butchers trim the meat |
| CFIA | Canadian Food Inspection Agency |
| Chicken Tender | It refers to chicken meat prepared from the pectoralis minor muscles of a chicken bird. |
| Chuck Steak | It refers to a cut of beef that is part of the chuck primal, which is a large section of meat from the shoulder area of a cow |
| Corned Beef | It refers to beef brisket cured in brine and boiled, typically served cold. |
| CWT | Also known as a hundredweight, it is a unit of measurement used to define the quantity of meat. 1 CWT = 50.80 kg |
| Drumstick | It refers to a chicken leg without the thigh. |
| EFSA | European Food Safety Authority |
| ERS | Economic Research Service of the USDA |
| Ewe | It is an adult female sheep. |
| FDA | Food and Drug Administration |
| Fillet Mignon | It is a cut of meat taken from the smaller end of the tenderloin. |
| Flank Steak | It is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Forage | It refers to animal feed. |
| Foreshank | It is the upper part of the foreleg of cattle |
| Franks | Also known as frankfurter or Würstchen, it is a type of highly seasoned smoked sausage popular in Austria and Germany. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Gizzard | It refers to an organ found in the digestive tract of birds. It is also called the mechanical stomach of a bird. |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley |
| Grain-fed beef | It is beef derived from cattle that have been fed a diet supplemented with soy and corn and other additives. Grainfed cows can also be given antibiotics and growth hormones to fatten them up more quickly. |
| Grass-fed beef | It is beef derived from cattle that have only been fed grass as feed. |
| Ham | It refers to the pork meat taken from the leg of a pig. |
| HoReCa | Hotels, Restaurants and Cafes |
| Jerky | It is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. |
| Kobe Beef | It is Wagyu beef specifically from the Kuroge Washu breed of cows in Japan. To be classified as Kobe beef, the cow must have been born, raised, and slaughtered within the Hyōgo prefecture in the city of Kobe in Japan. |
| Liverwurst | It is type of German sausage made from beef or pork liver. |
| Loin | It refers to the sides between the lower ribs and pelvis, and the lower part of the back of a cow. |
| Mortadella | It is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. |
| Pastrami | It refers to a highly seasoned smoked beef, typically served in thin slices. |
| Pepperoni | It is an American variety of spicy salami made from cured meat. |
| Plate | It refers to a forequarter cut from the belly of a cow, just below the rib cut. |
| Porcine reproductive and respiratory syndrome (PRRS) | It is a disease occurring in swine causing late-term reproductive failure and severe pneumonia in neonatal pigs. |
| Primal cuts | It refers to the major sections of the carcass. |
| Quorn | It is a meat substitute product prepared using mycoprotein as an ingredient, in which the fungus culture is dried and mixed with egg albumen or potato protein, which acts as a binder, and then is adjusted in texture and pressed into various forms. |
| Ready-to-Cook (RTC) | It refers to food products that include all of the ingredients, where some preparation or cooking is required through a process that is given on the package. |
| Ready-to-Eat (RTE) | It refers to a food product prepared or cooked in advance, with no further cooking or preparation required before being eaten |
| Retort Packaging | It is a process of aseptic packaging food in which food is filled into a pouch or metal can, sealed, and then heated to extremely high temperatures, rendering the product commercially sterile. |
| Round Steak | It refers to a beef steak from the the rear leg of the cow. |
| Rump Steak | It refers to a cut of beef derived from the division between the leg and the chine. |
| Salami | It is a cured sausage consisting of fermented and air-dried meat. |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Scallop | It is an edible shellfish that is a mollusk with a ribbed shell in two parts. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Self-service kios | It refers to a self-order point-of-sale (POS) system through which customers place and pay for their own orders at kiosks, enabling totally contactless and frictionless service. |
| Sirloin | It is a cut of beef from the bottom and side parts of a cow's back. |
| Surimi | It is a paste made from deboned fish |
| Tenderloin | It refers to a cut of beef consisting of the entire tenderloin muscle of a cow |
| Tiger Shrimp | It refers to a large shrimp variety from the Indian and Pacific oceans |
| Trans fat | Also called trans-unsaturated fatty acids or trans fatty acids, it is a type of unsaturated fat that naturally occurs in small amounts in meat. |
| Vannamei shrimp | It refers to tropical prawns and shrimp that are farmed in areas near the equator, generally along the coast in artificial ponds. |
| Wagyu Bee | It is beef derived from any of four strains of a breed of black or red Japanese cattle that are valued for their highly marbled meat. |
| Zoosanitary | It refers to the cleanliness of animals or animal product |
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Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: In order to build a robust forecasting methodology, the variables and factors identified in Step 1 are tested against available historical market numbers. Through an iterative process, the variables required for market forecast are set, and the model is built on the basis of these variables.
- Step-2: Build a Market Model: Market-size estimations for the forecast years are in nominal terms. Inflation is not a part of the pricing, and the average selling price (ASP) is kept constant throughout the forecast period for each country.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables, and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms.
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