Market Overview
| Study Period | 2021 - 2031 |
|---|---|
| Market Size (2026) | USD 0.9 Trillion |
| Market Size (2031) | USD 1.01 Trillion |
| Growth Rate (2026 - 2031) | 2.62% CAGR |
| Fastest Growing Market | Middle East and Africa |
| Largest Market | Asia-Pacific |
| Market Concentration | Low |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
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Red Meat Market Analysis by Mordor Intelligence
The Red Meat Market size was valued at USD 0.86 trillion in 2025 and is estimated to grow from USD 0.9 trillion in 2026 to reach USD 1.01 trillion by 2031, at a CAGR of 2.62% during the forecast period (2026-2031). Emerging nations' shifting protein demands, expanded cold-chain access, and investments in automated slaughter technology are driving moderate market growth. However, health messaging and greenhouse-gas regulations are limiting the market's volume potential. Pork continues to dominate in volume due to its cost advantages and culinary flexibility. Meanwhile, halal-certified mutton is gaining traction as consumers in the Gulf and North Africa increasingly prefer premium, traceable cuts. In Europe and North America, a niche but profitable segment of consumers is favoring organic meat, rewarding antibiotic-free and pasture-raised claims with significant price premiums. Frozen logistics are supporting global trade, while urban households, constrained by time, are opting for processed formats, often paying a premium for convenience. Regionally, Asia-Pacific remains the largest supplier, the Middle East and Africa lead in growth, and North America and Europe balance premiumization with stricter climate policies.
Key Report Takeaways
- By product type, pork led with 38.14% of red meat market share in 2025, while mutton is forecast to expand at a 3.65% CAGR through 2031.
- By category, traditional meat accounted for 89.67% share of the red meat market size in 2025, and organic variants are advancing at a 3.98% CAGR to 2031.
- By form, frozen products held 42.84% of red meat market share in 2025, whereas processed formats are projected to post a 4.15% CAGR between 2026 and 2031.
- By distribution channel, off-trade outlets captured 58.93% of the red meat market in 2025, and on-trade foodservice is recovering at a 2.95% CAGR through 2031.
- By geography, Asia-Pacific commanded 41.54% share of the red meat market size in 2025, and the Middle East and Africa is set to climb at a 3.58% CAGR to 2031.
Note: Market size and forecast figures in this report are generated using Mordor Intelligence’s proprietary estimation framework, updated with the latest available data and insights as of January 2026.
Global Red Meat Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Awareness of red meat as a rich source of protein, iron, and vitamin B12 | +0.4% | Global, with stronger influence in Asia-Pacific and Middle East and Africa | Medium term (2-4 years) |
| Increasing adoption of Western dietary habits with higher red meat intake | +0.5% | Asia-Pacific core, spill-over to South America | Long term (≥ 4 years) |
| Rising demand for processed and convenience red meat products | +0.6% | North America, Europe, urban centers in Asia-Pacific | Short term (≤ 2 years) |
| Technological progress improving meat production and supply chains | +0.3% | North America, Europe, expanding to Brazil and Australia | Medium term (2-4 years) |
| Expansion of chilled and frozen cold-chain capacity in emerging markets | +0.5% | Southeast Asia, Sub-Saharan Africa, Middle East | Long term (≥ 4 years) |
| Increasing export opportunities through global trade agreements | +0.4% | Global, particularly benefiting Brazil, United States, Australia, European Union | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
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Awareness of red meat as a rich source of protein, iron, and vitamin B12
Red meat demand is being reshaped in regions facing protein deficiencies. In 2025, the World Health Organization reported that iron-deficiency anemia was widespread among reproductive-age women in South Asia and Sub-Saharan Africa, emphasizing the importance of animal-protein interventions. To address these deficiencies, Indonesia and Nigeria introduced school-feeding programs in 2025, focusing on locally sourced beef and mutton. These initiatives, targeting 12 million children, have significantly increased per-capita red meat consumption. Additionally, the American Academy of Family Physicians noted that in 2025, 2% to 3% of adults in the United States experienced Vitamin B12 deficiencies[1]Source: American Academy of Family Physicians, "Vitamin B12 Deficiency", aafp.org. This issue has driven a niche demand for organ meats, with liver sales rising as they are marketed as nutrient-dense alternatives to muscle cuts. The strategic insight is evident: emerging markets utilize red meat as a tool for development, while mature markets view it as a controlled indulgence, resulting in distinct regulatory and marketing strategies.
Increasing adoption of western dietary habits with higher red meat intake
Urbanization and rising incomes across the Asia-Pacific region are driving dietary shifts toward Western protein consumption patterns, though these changes remain uneven and culturally influenced. In China, per-capita pork consumption has stabilized after two decades of growth. Chongqing province ranks as the largest pork-consuming region, with residents consuming an average of 45.3 kilograms each in 2024. Other key pork markets include Sichuan, Guangdong, and Hainan, according to the National Bureau of Statistics of China[2]Source: National Bureau of Statistics of China, "China Statistical Yearbook 2025", stats.gov.cn. In India, dietary trends present a paradox: while cultural and religious norms restrict beef consumption, urban areas are witnessing increased mutton and goat meat consumption, particularly among younger consumers who are less bound by traditional dietary practices. The US Department of Agriculture reported that India's beef and veal consumption reached 2,990 thousand metric tons in 2025[3]Source: US Department of Agriculture, "National Chicken Council", usda.gov. Fast-food chains are adapting to these shifts: McDonald's introduced a lamb burger in Saudi Arabia in 2025, and KFC's beef offerings in Indonesia have outperformed chicken in premium-tier outlets. However, the transition is not linear—urban consumers are also embracing plant-based alternatives, creating a competitive landscape among traditional vegetarian diets, Western-style red meat consumption, and innovative protein sources.
Rising demand for processed and convenience red meat products
With time becoming increasingly scarce and dual-income households on the rise, the demand for value-added meat products is growing. Processors are capitalizing on this trend through fabrication and branding to enhance margins. Products such as frozen meatballs, marinated cuts, and single-serve portions are gaining prominence on store shelves. To appeal to millennial and Gen-Z consumers, who often lack traditional cooking skills, Walmart increased its private-label processed meat offerings by 23% in 2025. In Europe, charcuterie and cured meats have experienced a revival. Italian salami exports to the U.S. rose by 16% in 2025, driven by premiumization trends and heightened interest in European food culture, amplified by social media. Regulatory measures are also influencing the market. The European Union's Nutri-Score labeling, fully implemented in 2025, penalizes processed meats with high sodium and saturated fat content, prompting reformulations. For example, Danish Crown introduced a reduced-sodium bacon line that captured 8% market share within nine months. While the shift toward convenience offers higher margins, it also invites scrutiny from health-conscious consumers, highlighting the need for processors to balance indulgence with nutritional credibility.
Technological progress improving meat production and supply chains
Automation and data analytics are transforming the economics of meat processing, though adoption rates vary significantly between developed and emerging markets. In Australia, JBS implemented computer-vision systems for real-time quality grading in its beef facilities. This technology enabled premium-tier sorting, increasing export prices by 7% for Wagyu and grain-fed categories. Blockchain-based traceability is shifting from pilot projects to large-scale deployment. Cargill's BeefChain platform, introduced in 2024, now tracks 2.3 million cattle across five countries. This system provides retailers with essential data on origin, feed, and antibiotic usage, earning a price premium in European markets. In Brazil, cold-chain digitalization, including IoT-enabled temperature monitoring in export corridors, has significantly reduced spoilage, leading to lower rejection rates at Chinese ports. However, smaller processors in Southeast Asia and Africa face financial constraints that hinder automation adoption. This limitation sustains a productivity gap: manual processing in Nigeria averages 45 minutes per carcass, compared to 12 minutes in automated U.S. plants. This disparity not only restricts output but also increases hygiene risks. The widening technology divide will be a key factor in determining which regions achieve export growth and which remain limited to domestic, lower-margin sales.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Health concerns related to excessive red meat consumption | -0.3% | North America, Europe, urban Asia-Pacific | Medium term (2-4 years) |
| Rising popularity of vegetarian, vegan, and plant-based alternatives | -0.4% | North America, Europe, with emerging presence in Asia-Pacific | Short term (≤ 2 years) |
| Price volatility and raw material cost fluctuations | -0.3% | Global, particularly acute in import-dependent Middle East and Africa | Short term (≤ 2 years) |
| Environmental impact concerns of beef production | -0.2% | Europe, North America, with regulatory spill-over to export-oriented South America | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Health concerns related to excessive red meat consumption
In high-income markets, dietary guidelines and consumer behaviors are evolving as studies link red meat consumption to cardiovascular disease and colorectal cancer. In 2025, the American Heart Association revised its recommendations, lowering the red meat consumption limit from 2 servings in 2020 to 1.5 servings per week. This adjustment was based on meta-analyses showing that each additional 50-gram daily serving of red meat is associated with a 9% increase in coronary heart disease risk. Similarly, the UK's National Health Service launched a public-awareness campaign in 2025 to encourage reduced processed meat consumption, contributing to a 6% decline in bacon and sausage sales during the year. However, adherence to these guidelines remains inconsistent. In the U.S., per-capita red meat consumption stayed steady, reflecting entrenched dietary habits and skepticism toward health recommendations. Emerging markets show contrasting patterns: urban Chinese consumers are reducing pork consumption due to health concerns, while rural areas have experienced a 5% increase, driven by rising incomes and limited exposure to health campaigns. Processors are responding by reformulating their products. Nonetheless, they face a strategic challenge: affluent and educated consumers are cutting back, while price-sensitive and tradition-driven segments remain loyal. This divide requires a dual marketing strategy.
Rising popularity of vegetarian, vegan, and plant-based alternatives
By 2025, plant-based meat substitutes had plateaued in North America and Europe after experiencing rapid growth during 2022-2023. Despite this, these alternatives continued to erode red meat's market share within specific channels and demographics. Beyond Meat's 2025 annual report revealed stagnant sales, with retail volumes declining by 4%. However, foodservice partnerships with major chains like Subway and Chipotle grew by 9%, highlighting that convenience and novelty drive initial trials more than sustained home consumption. Europe's plant-based market faced challenges: after peaking in 2024, Germany saw a decline in meat-alternative sales due to taste fatigue and a 40% price premium over conventional meat. In the Asia-Pacific region, the market remains underdeveloped: in 2025, plant-based meat represented only 0.6% of protein sales in China, constrained by strong culinary traditions and limited distribution networks. Regulatory developments presented a mixed picture; the European Union's 2025 proposal to ban terms such as "burger" and "sausage" for plant-based products stalled following industry lobbying. Conversely, France implemented the ban, leading to rebranding efforts that confused consumers and negatively impacted sales. Strategically, plant-based alternatives are gaining traction during flexitarian occasions, such as weekday lunches and quick meals, but have yet to replace red meat in celebratory or cultural contexts, limiting their disruptive potential.
Segment Analysis
By Product Type: Pork Anchors Demand as Halal-Certified Mutton Accelerates
Pork accounted for 38.14% of the red meat market share in 2025, driven by strong demand in China, the European Union, and the United States. Its cost efficiency made it a preferred choice, especially during periods of fluctuating feed prices. In China, pork supply rebounded to 56 million tons following the recovery from African Swine Fever (ASF), maintaining shelf prices at approximately CNY 18 per kilogram, which ensured affordability for consumers. EU exporters redirected surplus pork to markets like the Philippines and South Korea, offsetting stagnant demand within the EU. Beef also held a significant share of the red meat market, supported by the popularity of premium cuts in North America and the growing appeal of grass-fed beef in South America. Additionally, niche meats such as goat, venison, and others contributed to the remaining market share.
Mutton is expected to achieve a compound annual growth rate (CAGR) of 3.65% and expand its share in the red meat market through 2031, primarily due to increasing demand from halal-focused consumers in the Gulf and North Africa. The UAE sourced mutton from Australia and New Zealand, where exporters invested in certified halal slaughter lines to meet demand. Saudi Arabia, under its Vision 2030 initiative, is focusing on developing local sheep farms with the goal of achieving 30% self-sufficiency by 2028. India supplied competitively priced mutton to Gulf markets but faced challenges due to stricter halal certification requirements, which favor larger-scale producers. In the United Kingdom, diaspora-driven demand boosted mutton sales by 8% in 2025, prompting supermarkets to expand their halal product ranges by 20%. The implementation of video-verified slaughter regulations, set to take effect in 2026, is likely to consolidate supply chains around processors with significant capital investments.
Note: Segment shares of all individual segments available upon report purchase
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By Category: Traditional Volumes Dominate While Organic Captures Premium Niches
In 2025, traditional formats maintained a dominant position in the red meat market, accounting for 89.67% of the total market share. This stronghold can be attributed to the significant price differences between conventional and organic meat. For example, Brazilian conventional beef was priced at an average of USD 5.60 per kg, whereas certified organic beef was significantly higher at USD 10.40 per kg. These price gaps have restricted organic beef consumption primarily to high-income urban areas. In China, wet markets continued to play a critical role in the pork supply chain, fulfilling 83% of domestic demand. This dominance is driven by consumer preferences for fresh meat, which wet markets are well-positioned to meet. Similarly, in the United States, traditional meat outlets captured a substantial 91% market share. This is largely due to the limited availability of organic options, as only 38% of counties consistently offer such products.
The organic meat segment is experiencing steady growth, with a compound annual growth rate (CAGR) of 3.98%. By 2031, it is expected to slightly increase its share of the red meat market, driven by the rising demand among affluent Western consumers for meat that is antibiotic-free and pasture-raised. In 2025, the USDA reported 6,420 certified organic livestock operations. However, these operations were only able to meet 68% of domestic demand, necessitating imports from countries like Australia and Uruguay to bridge the gap. In France, stricter pasture regulations led to the decertification of 22% of farms, underscoring the vulnerability of organic meat supply chains. In the United Kingdom, inflationary pressures caused a 3% decline in organic meat volumes, highlighting the susceptibility of the segment to macroeconomic challenges. Additionally, the high costs associated with certification and the mandatory three-year transition period deter many conventional ranchers from converting to organic farming. As a result, organic meat remains a premium product with structural limitations that constrain its broader market penetration.
By Form: Frozen Underpins Trade While Processed Extracts Convenience Premium
In 2025, frozen meat accounted for a significant 42.84% share of the red meat market. This dominance was driven by advancements in blast-freezing technology, which not only extended the shelf life of products but also improved the cost-efficiency of cross-border shipping. The United States maintained a strategic reserve of 285,000 tons of frozen pork, a measure that effectively cushioned the market against price volatility during the spring season. In India, a surge in frozen meat exports reduced cold-chain losses to just 6%, showcasing improvements in logistics and storage infrastructure. In Japan, fresh and chilled meat formats commanded higher prices due to their superior texture, with Wagyu imports experiencing notable growth. However, the rising energy costs associated with maintaining cold-chain operations limited the market share of these formats. Meanwhile, canned meat, a legacy product, saw its market share decline to 6%, as evolving consumer preferences increasingly favored better flavor profiles.
Processed meat products are projected to grow at a compound annual growth rate (CAGR) of 4.15%, outpacing all other forms of red meat. This growth is fueled by urbanization trends, where consumers seek convenient meal preparation options, and the rising popularity of home cooking. Hormel's processed meat division reported an impressive 12% growth in 2025, reflecting the strong demand for such products. In Germany, despite growing health concerns and warnings, per-capita consumption of processed meat remained steady at 29 kilograms, highlighting the cultural importance of these products. In China, e-commerce platforms played a pivotal role in driving an 18% increase in processed pork sales, significantly reducing distribution costs to rural and remote areas. The European Union's Nutri-Score initiative led to sodium reductions in processed meats, which, while increasing production costs by 7% per pound, enabled manufacturers to secure better shelf placement. This development underscores how regulatory measures can simultaneously pose challenges and foster innovation. Furthermore, the European Food Safety Authority's (EFSA) nitrate caps, set to be implemented in 2025, will require reformulations for cured meat products across the European Union, signaling a shift in production practices.
By Distribution Channel: Off-Trade Habits Persist as On-Trade Reclaims Experience
In 2025, off-trade outlets, including supermarkets, hypermarkets, convenience stores, and e-commerce—secured a significant 58.93% share of the red meat market, reflecting the persistence of shopping habits established during the pandemic. Major retailers such as Walmart and Carrefour expanded their fresh meat counters by double-digit percentages, aiming to attract customers who might otherwise shop at specialist butchers. The online grocery segment has grown to account for 12% of the total off-trade volume, with Tyson Foods experiencing a 23% increase in direct-to-consumer sales, driven by the popularity of subscription box services. Convenience stores have gained traction in densely populated Asian cities, offering single-serve chilled meat packs that cater to consumers with limited kitchen space. Meanwhile, traditional wet markets are gradually declining in developed economies but remain a vital part of the cultural and purchasing landscape in Southeast Asia, where they continue to support long-standing buying traditions.
Conversely, the on-trade foodservice sector is anticipated to grow at a compound annual growth rate (CAGR) of 2.95%, driven by consumers returning to restaurants for social and experiential dining. In 2025, Sysco reported a 9% increase in red meat shipments to U.S. restaurants, while steakhouse chains expanded their seating capacity by 7% to accommodate rising demand. Dubai's thriving tourism industry significantly boosted restaurant meat consumption, while quick-service restaurant brands introduced premium Angus burgers, which contributed to a 9% increase in average check values. Although China's economic instability dampened overall on-trade meat demand, hot-pot chains mitigated the impact by strengthening their sourcing partnerships. The recovery of the on-trade channel is increasingly reliant on offering unique and memorable dining experiences rather than simply focusing on the provision of food.
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Geography Analysis
In 2025, Asia-Pacific accounted for 41.54% of the red meat market, driven by China's significant pork consumption and increasing beef demand across Southeast Asia and India. China's red meat consumption reached 78 million metric tons in 2025, with pork comprising 72% and beef 9%. Domestic production fell short of demand, prompting imports of 6.8 million metric tons, a 7% rise from 2024. Japan's red meat imports increased due to growing Wagyu beef demand and tariff reductions under the Regional Comprehensive Economic Partnership, which lowered Australian beef tariffs from 38.5% to 27.5%. India's red meat sector expanded in 2025, focusing on mutton and buffalo meat, with exports to the Middle East totaling 1.4 million metric tons, cementing India's position as the world's largest buffalo-meat exporter. In Southeast Asia, rising incomes and urbanization drove red meat consumption growth, with Vietnam and Indonesia leading the trend. Investments in cold-chain logistics are further opening rural markets.
The Middle East and Africa region is growing at a 3.58% CAGR through 2031, supported by population growth, halal certification infrastructure, and diversified imports. The United Arab Emirates increased its red meat imports by 12% in 2025 compared to 2024, with mutton and beef dominating imports sourced mainly from Australia, Brazil, and India. Saudi Arabia's domestic meat production grew by 14% in 2025, aided by Vision 2030 subsidies for livestock farming. However, imports still fulfilled 68% of the demand, creating opportunities for exporters with halal-compliant supply chains. Nigeria's red meat consumption rose by 11% in 2025, driven by a population increase of 5.2 million and urbanization. Despite this, cold-chain limitations restricted per-capita intake to 6.8 kilograms, just one-eighth of the U.S. level. South Africa leveraged its foot-and-mouth disease-free zones to increase beef exports to regional markets by 9% in 2025, achieving premium pricing in Botswana and Namibia.
In 2025, Europe held a moderate share of the red meat market, with Germany, France, and the United Kingdom leading consumption. North America, dominated by the U.S.'s beef-heavy diet, accounted for approximately 18% of the market. South America, led by Brazil and Argentina's export-focused production, captured an estimated 15% market share. The strategic insight is that Asia-Pacific's dominance reflects its scale, while the Middle East and Africa's growth depends on infrastructure development and halal certification, offering distinct opportunities for processors and exporters.
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Competitive Landscape
The red meat market exhibits a moderate level of fragmentation. This fragmentation underscores the industry's competitive dynamics, benefiting consumers through price competition and innovation, while simultaneously presenting strategic consolidation opportunities. Smaller players thrive in niche segments due to this fragmentation, whereas larger companies utilize their scale to dominate broader markets. To control supply chains, reduce costs, and capture value-added margins, market leaders are increasingly turning to vertical integration strategies. Recent mega-deals, like Marfrig's acquisition of BRF's remaining stake and JBS's ambitious USD 2.5 billion investment plan in Nigeria, highlight a pivotal trend in the industry: scale advantages are crucial for geographic expansion and bolstering global market presence.
Technology adoption among competitors is varied, showcasing the diverse strategies at play in the market. Leading processors spearhead innovation, employing blockchain traceability systems for enhanced transparency and AI-driven optimizations for operational efficiency. Such advancements not only help them meet stringent regulatory standards but also foster consumer trust. Meanwhile, smaller regional players carve out their niche, capitalizing on their local market insights. Emerging opportunities abound in areas like organic certification, premium processing, and venturing into emerging markets. This is especially true in regions witnessing infrastructure development, bolstering distribution capabilities and granting access to previously unreachable markets.
Today's competitive strategies spotlight sustainability credentials and supply chain transparency as vital differentiators. By investing in carbon-neutral certifications and partnering in regenerative agriculture, companies address environmental concerns while solidifying their market stance. These moves resonate with shifting consumer preferences and aid in meeting global sustainability benchmarks. Moreover, a keen focus on advanced technology deployment is evident. Major processors prioritize operational efficiency, traceability, and quality assurance, with blockchain being leveraged to bolster consumer trust and ensure regulatory adherence. Such initiatives forge significant competitive advantages, allowing leading players to cement their market positions and set industry benchmarks.
Red Meat Industry Leaders
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Hormel Foods Corporation
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WH Group Limited
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JBS S.A.
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Tyson Foods, Inc.
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BRF S.A.
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- July 2025: Tyson Foods has invested approximately USD 23.5 million to upgrade its Robards facility in Henderson County, Kentucky. This investment aims to address the growing demand for protein products.
- 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.
- March 2025: Brazil's JBS invested USD 100 million to set up two meat processing plants in Vietnam, targeting the production of beef, pork, and poultry.
- November 2024: JBS S.A. has opened a new processing plant in Jeddah, Saudi Arabia, as part of its strategy to expand operations in the region. The company invested USD 50 million in the facility, which is designed to increase its production capacity fourfold.
Global Red Meat Market Report Scope
Red meat is defined as the muscle meat from mammals, such as beef, pork, lamb, mutton, horse, and goat. The red meat market is segmented by product type, category, form, and distribution channel. By product type, the market is segmented into beef, mutton, pork, and other meats. By category, the market is segmented into traditional meat and organic meat. By form, the market is segmented into fresh/chilled, frozen, canned, and processed. By distribution channel, the market is segmented into on-trade and off-trade. By geography, the market is segmented into North America, South America, Europe, Asia-Pacific, the Middle East and Africa. For each segment, market forecasts are provided in terms of value (USD) and volume (tons).
By Product Type
| Beef |
| Mutton |
| Pork |
| Other Meat |
By Category
| Traditional Meat |
| Organic 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 Geography
| North America | United States |
| Canada | |
| Mexico | |
| Rest of North America | |
| South America | Brazil |
| Argentina | |
| Colombia | |
| Chile | |
| Rest of South America | |
| Europe | United Kingdom |
| Germany | |
| France | |
| Italy | |
| Spain | |
| Russia | |
| Sweden | |
| Belgium | |
| Poland | |
| Netherlands | |
| Rest of Europe | |
| Asia-Pacific | China |
| Japan | |
| India | |
| Thailand | |
| Singapore | |
| Indonesia | |
| South Korea | |
| Australia | |
| New Zealand | |
| Rest of Asia-Pacific | |
| Middle East and Africa | United Arab Emirates |
| South Africa | |
| Saudi Arabia | |
| Nigeria | |
| Egypt | |
| Morocco | |
| Turkey | |
| Rest of Middle East and Africa |
| By Product Type | Beef | |
| Mutton | ||
| Pork | ||
| Other Meat | ||
| By Category | Traditional Meat | |
| Organic 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 Geography | North America | United States |
| Canada | ||
| Mexico | ||
| Rest of North America | ||
| South America | Brazil | |
| Argentina | ||
| Colombia | ||
| Chile | ||
| Rest of South America | ||
| Europe | United Kingdom | |
| Germany | ||
| France | ||
| Italy | ||
| Spain | ||
| Russia | ||
| Sweden | ||
| Belgium | ||
| Poland | ||
| Netherlands | ||
| Rest of Europe | ||
| Asia-Pacific | China | |
| Japan | ||
| India | ||
| Thailand | ||
| Singapore | ||
| Indonesia | ||
| South Korea | ||
| Australia | ||
| New Zealand | ||
| Rest of Asia-Pacific | ||
| Middle East and Africa | United Arab Emirates | |
| South Africa | ||
| Saudi Arabia | ||
| Nigeria | ||
| Egypt | ||
| Morocco | ||
| Turkey | ||
| Rest of Middle East and Africa | ||
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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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