US Red Meat Market Size
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Study Period | 2017 - 2029 |
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Market Size (2024) | USD 93.92 Billion |
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Market Size (2029) | USD 100.18 Billion |
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Largest Share by Type | Beef |
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CAGR (2024 - 2029) | 1.30 % |
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Fastest Growing by Type | Beef |
Major Players |
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*Disclaimer: Major Players sorted in no particular order |
US Red Meat Market Analysis
The United States Red Meat Market size is estimated at 93.92 billion USD in 2024, and is expected to reach 100.18 billion USD by 2029, growing at a CAGR of 1.30% during the forecast period (2024-2029).
93.92 Billion
Market Size in 2024 (USD)
100.18 Billion
Market Size in 2029 (USD)
5.92 %
CAGR (2017-2023)
1.30 %
CAGR (2024-2029)
Largest Segment by Type
68.89 %
value share, Beef, 2023
American citizens spend a lot of money on beef products, primarily due to the country's higher beef production, which is a considerable part of agriculture in the US.
Largest Segment by Form
53.74 %
value share, Fresh / Chilled, 2023
Demand for fresh meat has risen in recent years, fueled by the lift of the ban on fresh beef import from Brazil by the Food Safety and Inspection Service of the USDA.
Fastest-growing Segment by Type
1.35 %
Projected CAGR, Beef, 2024-2029
The most popular processed beef products consumed in the United States include ground beef, luncheon meat, sausages, hot dogs, salami, pepperoni, burgers, and beef jerky.
Fastest-growing Segment by Form
2.73 %
Projected CAGR, Processed, 2024-2029
Processed pork dominates the segment as a result of the increasing demand for value-added pork products, including luncheon meat sausages, hot dogs, ham, and bacon.
Leading Market Player
18.64 %
market share, Tyson Foods Inc., 2022
Tyson offers beef and pork products under its extensive portfolio of brands, which include Ball Park, Hillshire Snacking, Sara Lee, Bosco's, Galileo, and SteakEze.
High production and cultural tradition propels the beef preference in the American diet
- Beef is the most consumed red meat. In 2021, beef observed the highest growth rate by value from 2020, registering 10.34% in the market. Beef is a significant part of the traditional American diet. Popular dishes like hamburgers, steaks, and meatloaf often feature beef as the main ingredient. Texas ranchers breed their Longhorn cattle with Hereford and Angus to produce beef that is highly demanded in the Eastern states.
- Among California, Florida, New Jersey, New York, and Texas, Texans spent the most on beef products, accounting for a 26-28% share during 2019-2021. This was driven by higher beef production in the state. The cattle industry offers more than USD 13 billion annually to the Texan economy. Hamburger consumption in Nevada is higher than in most other states.
- Pork is the second-largest type of red meat, primarily due to the increasing consumption of processed pork, such as luncheon meat, sausage, ham, and bacon. Thus, processed pork is projected to record the fastest CAGR of 1.20% during the forecast period. The U.S. Department of Agriculture (USDA) invested more than USD 43 million in meat processing facilities, such as pork, for expansion throughout the country. As of March 2022, Iowa had an inventory of about 23 million pigs, making it the top producer of swine in the country.
- Over the years, the value share of mutton in the market has grown significantly. Approximately 300 million pounds of lamb are sold annually in the United States, with the majority of the product imported from Australia and New Zealand. The major reason for the decline of sheep production in the US is the decline in wool and lamb meat demand. There are 5.2 million heads of sheep and lamb in the US, with Texas and California leading in terms of production.
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United States Red Meat Market Trends
Increased domestic production and rising exports from asian countries is driving the market growth
- Meat producers in the United States are technology-driven, which helps in strategically supplementing forage-based diets to fulfill animal requirements for protein, vitamins, or minerals. The US is one of the largest beef producers in the entire world, with a share of nearly 30% in 2022. The country produced 28.4 billion pounds of beef in 2022, up 354.9 million pounds from 2021. The top beef-producing states in the US are Ohio, Texas, Oklahoma, and Missouri. Ohio is ranked among the top beef-producing states throughout the nation and had around 2.9 million cattle slaughtered in 2022. Ohio's beef production also increased by 2% in 2022 compared to 2021.
- The US primarily produces high-quality, grain-fed beef. Beef farms and ranches represent over 30% of US farms. The US beef industry is divided into two sectors, namely cow-calf operations and cattle feeding. The focus of the cow-calf operation is to maintain a herd of beef cattle to raise calves. The cattle feeding sector focuses on preparing cattle for various means of production. Beef cattle are raised in all the states of the United States. As of January 2023, there were around 28.9 million beef cattle in the United States, down 4% from last year.
- Beef production in the US is anticipated to grow in the coming years due to the growing demand for American beef from Asia. In 2021, for the first time in the last five years, the United States sent more edible meat to China than Australia, and it currently leads in important export markets like Japan and South Korea. The US frozen beef exports to Asia grew, registering a CAGR of 9.90% by value from 2017 to 2022. The US struggled with ongoing supply chain issues, transportation problems, and ample supplies of domestic products, especially on its West Coast.
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Rise in feed cost and lower production of cattle lead to a rise in prices
- The price of beef witnessed a 40% growth from 2017 to 2022. Rising retail demand boosted the need for the wholesale demand for beef. The supply fell as slaughterhouses were shut, and overall slaughter declined, leading to higher beef prices. Therefore, there was a higher focus on fresh/chilled and frozen beef. However, livestock producers earned low prices for their animals despite the high price of meat. The number of cattle and calves at the end of 2022 was around 89.3 million, which was a decline of 3% from the previous year. Cattle prices are expected to receive support from packer demand due to the relatively stable demand for beef and limited supplies of steers and heifers in feedlots.
- In the United States, beef prices were predicted to rise by 15% from 2022 to 2023 and stay high until 2025. This projection is influenced by a severe drought that affected most of the cattle trade this summer and prompted many producers to sell their herds early for slaughter, which will impact the herd size for 2023. In November 2022, 59.3% of the lower 48 states and 49.59% of the US were in a drought, impacting feed production by raising the cost of feed. Feed expenses are the largest operating cost for cow-calf producers, comprising 75% of the operational costs.
- Intervention from authorities may be required in the future to stabilize beef prices and create a supply balance. Companies must increase their production in meat plants to higher volumes, provided the USDA relaxes certain regulatory requirements as it has done in the past. For instance, in April 2020, the USDA's Food Safety Inspection Service temporarily permitted beef processing plants to accelerate processing speeds to supplement the US meat supply as demand increased.
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OTHER KEY INDUSTRY TRENDS COVERED IN THE REPORT
- Declining inventory of mutton is boosting the prices
- Rising ethnic population driving the demand for goat meat
- Inflation is expected to affect the prices of pork in the country
- Increased domestic production is driving market growth
US Red Meat Industry Overview
The United States Red Meat Market is moderately consolidated, with the top five companies occupying 47%. The major players in this market are Cargill Inc., Hormel Foods Corporation, Marfrig Global Foods S.A., Sysco Corporation and Tyson Foods Inc. (sorted alphabetically).
US Red Meat Market Leaders
Cargill Inc.
Hormel Foods Corporation
Marfrig Global Foods S.A.
Sysco Corporation
Tyson Foods Inc.
Other important companies include Conagra Brands Inc., JBS SA, NH Foods Ltd, OSI Group, The Clemens Family Corporation, The Kraft Heinz Company, Vion Group, WH Group Limited.
*Disclaimer: Major Players sorted in alphabetical order.
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US Red Meat Market News
- April 2023: Swift Prepared Food, a subsidiary of JBS USA, launched Principe Foods, which produces high-quality Italian meats and charcuterie.
- December 2022: JBS has acquired “certain assets” from US-based pork supplier TriOak Foods, strengthening its control over the supply chain.
- November 2022: Conagra Brands, Inc. has announced plans to invest about USD 60 million to expand the Troy facility's production capacity in Ohio, United States. Slim Jim products are mainly manufactured in the facility. Conagra stated that the 389,000 square foot plant will gain around 15,000 square feet as part of the expansion.
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We offer a comprehensive and exhaustive set of data pointers. These cover global, regional, and country-level metrics that illustrate the fundamentals of the meat and meat substitutes industry. Clients can access in-depth market analysis through 45+ free charts. This analysis is based on the production of various meat and seafood types, as well as the prices of meat, meat substitutes, and different seafood types. We provide granular-level segmental information, supported by a repository of market data, trends, and expert analysis. Data and analysis on meat types, seafood types, meat substitute types, forms, distribution channels, and more are available. These are provided in the form of comprehensive reports as well as Excel-based data worksheets.
US Red Meat Market Report - Table of Contents
1. EXECUTIVE SUMMARY & KEY FINDINGS
2. INTRODUCTION
- 2.1 Study Assumptions & Market Definition
- 2.2 Scope of the Study
- 2.3 Research Methodology
3. KEY INDUSTRY TRENDS
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3.1 Price Trends
- 3.1.1 Beef
- 3.1.2 Mutton
- 3.1.3 Pork
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3.2 Production Trends
- 3.2.1 Beef
- 3.2.2 Mutton
- 3.2.3 Pork
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3.3 Regulatory Framework
- 3.3.1 United States
- 3.4 Value Chain & Distribution Channel Analysis
4. MARKET SEGMENTATION (includes market size in Value in USD, Forecasts up to 2029 and analysis of growth prospects)
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4.1 Type
- 4.1.1 Beef
- 4.1.2 Mutton
- 4.1.3 Pork
- 4.1.4 Other Meat
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4.2 Form
- 4.2.1 Canned
- 4.2.2 Fresh / Chilled
- 4.2.3 Frozen
- 4.2.4 Processed
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4.3 Distribution Channel
- 4.3.1 Off-Trade
- 4.3.1.1 Convenience Stores
- 4.3.1.2 Online Channel
- 4.3.1.3 Supermarkets and Hypermarkets
- 4.3.1.4 Others
- 4.3.2 On-Trade
5. COMPETITIVE LANDSCAPE
- 5.1 Key Strategic Moves
- 5.2 Market Share Analysis
- 5.3 Company Landscape
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5.4 Company Profiles (includes Global level Overview, Market level overview, Core Business Segments, Financials, Headcount, Key Information, Market Rank, Market Share, Products and Services, and analysis of Recent Developments)
- 5.4.1 Cargill Inc.
- 5.4.2 Conagra Brands Inc.
- 5.4.3 Hormel Foods Corporation
- 5.4.4 JBS SA
- 5.4.5 Marfrig Global Foods S.A.
- 5.4.6 NH Foods Ltd
- 5.4.7 OSI Group
- 5.4.8 Sysco Corporation
- 5.4.9 The Clemens Family Corporation
- 5.4.10 The Kraft Heinz Company
- 5.4.11 Tyson Foods Inc.
- 5.4.12 Vion Group
- 5.4.13 WH Group Limited
6. KEY STRATEGIC QUESTIONS FOR MEAT INDUSTRY CEOS
7. APPENDIX
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7.1 Global Overview
- 7.1.1 Overview
- 7.1.2 Porter’s Five Forces Framework
- 7.1.3 Global Value Chain Analysis
- 7.1.4 Market Dynamics (DROs)
- 7.2 Sources & References
- 7.3 List of Tables & Figures
- 7.4 Primary Insights
- 7.5 Data Pack
- 7.6 Glossary of Terms
List of Tables & Figures
- Figure 1:
- BEEF PRICE PER METRIC TON, USD, UNITED STATES, 2017 - 2023
- Figure 2:
- MUTTON PRICE PER METRIC TON, USD, UNITED STATES, 2017 - 2023
- Figure 3:
- PORK PRICE PER METRIC TON, USD, UNITED STATES, 2017 - 2023
- Figure 4:
- BEEF PRODUCTION, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 5:
- MUTTON PRODUCTION, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 6:
- PORK PRODUCTION, METRIC TON, UNITED STATES, 2017 - 2029
- Figure 7:
- VOLUME OF RED MEAT MARKET, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 8:
- VALUE OF RED MEAT MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 9:
- VOLUME OF RED MEAT MARKET BY TYPE, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 10:
- VALUE OF RED MEAT MARKET BY TYPE, USD, UNITED STATES, 2017 - 2029
- Figure 11:
- VOLUME SHARE OF RED MEAT MARKET SPLIT BY TYPE, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 12:
- VALUE SHARE OF RED MEAT MARKET SPLIT BY TYPE, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 13:
- VOLUME OF BEEF MARKET, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 14:
- VALUE OF BEEF MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 15:
- VALUE SHARE OF BEEF RED MEAT MARKET SPLIT BY FORM, %, UNITED STATES, 2022 VS 2029
- Figure 16:
- VOLUME OF MUTTON MARKET, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 17:
- VALUE OF MUTTON MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 18:
- VALUE SHARE OF MUTTON RED MEAT MARKET SPLIT BY FORM, %, UNITED STATES, 2022 VS 2029
- Figure 19:
- VOLUME OF PORK MARKET, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 20:
- VALUE OF PORK MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 21:
- VALUE SHARE OF PORK RED MEAT MARKET SPLIT BY FORM, %, UNITED STATES, 2022 VS 2029
- Figure 22:
- VOLUME OF OTHER MEAT MARKET, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 23:
- VALUE OF OTHER MEAT MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 24:
- VALUE SHARE OF OTHER MEAT RED MEAT MARKET SPLIT BY FORM, %, UNITED STATES, 2022 VS 2029
- Figure 25:
- VOLUME OF RED MEAT MARKET BY FORM, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 26:
- VALUE OF RED MEAT MARKET BY FORM, USD, UNITED STATES, 2017 - 2029
- Figure 27:
- VOLUME SHARE OF RED MEAT MARKET SPLIT BY FORM, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 28:
- VALUE SHARE OF RED MEAT MARKET SPLIT BY FORM, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 29:
- VOLUME OF CANNED RED MEAT MARKET, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 30:
- VALUE OF CANNED RED MEAT MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 31:
- VALUE SHARE OF CANNED RED MEAT MARKET SPLIT BY TYPE, %, UNITED STATES, 2022 VS 2029
- Figure 32:
- VOLUME OF FRESH / CHILLED RED MEAT MARKET, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 33:
- VALUE OF FRESH / CHILLED RED MEAT MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 34:
- VALUE SHARE OF FRESH / CHILLED RED MEAT MARKET SPLIT BY TYPE, %, UNITED STATES, 2022 VS 2029
- Figure 35:
- VOLUME OF FROZEN RED MEAT MARKET, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 36:
- VALUE OF FROZEN RED MEAT MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 37:
- VALUE SHARE OF FROZEN RED MEAT MARKET SPLIT BY TYPE, %, UNITED STATES, 2022 VS 2029
- Figure 38:
- VOLUME OF PROCESSED RED MEAT MARKET, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 39:
- VALUE OF PROCESSED RED MEAT MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 40:
- VALUE SHARE OF PROCESSED RED MEAT MARKET SPLIT BY TYPE, %, UNITED STATES, 2022 VS 2029
- Figure 41:
- VOLUME OF RED MEAT MARKET BY DISTRIBUTION CHANNEL, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 42:
- VALUE OF RED MEAT MARKET BY DISTRIBUTION CHANNEL, USD, UNITED STATES, 2017 - 2029
- Figure 43:
- VOLUME SHARE OF RED MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 44:
- VALUE SHARE OF RED MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 45:
- VOLUME OF RED MEAT MARKET SOLD VIA OFF-TRADE, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 46:
- VALUE OF RED MEAT MARKET SOLD VIA OFF-TRADE, USD, UNITED STATES, 2017 - 2029
- Figure 47:
- VOLUME OF RED MEAT MARKET SOLD VIA OFF-TRADE CHANNELS, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 48:
- VALUE OF RED MEAT MARKET SOLD VIA OFF-TRADE CHANNELS, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 49:
- VOLUME OF RED MEAT MARKET SOLD VIA CONVENIENCE STORES, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 50:
- VALUE OF RED MEAT MARKET SOLD VIA CONVENIENCE STORES, USD, UNITED STATES, 2017 - 2029
- Figure 51:
- VALUE SHARE OF RED MEAT MARKET SOLD VIA CONVENIENCE STORES SPLIT BY TYPE, %, UNITED STATES, 2022 VS 2029
- Figure 52:
- VOLUME OF RED MEAT MARKET SOLD VIA ONLINE CHANNEL, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 53:
- VALUE OF RED MEAT MARKET SOLD VIA ONLINE CHANNEL, USD, UNITED STATES, 2017 - 2029
- Figure 54:
- VALUE SHARE OF RED MEAT MARKET SOLD VIA ONLINE CHANNEL SPLIT BY TYPE, %, UNITED STATES, 2022 VS 2029
- Figure 55:
- VOLUME OF RED MEAT MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 56:
- VALUE OF RED MEAT MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, USD, UNITED STATES, 2017 - 2029
- Figure 57:
- VALUE SHARE OF RED MEAT MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS SPLIT BY TYPE, %, UNITED STATES, 2022 VS 2029
- Figure 58:
- VOLUME OF RED MEAT MARKET SOLD VIA OTHERS, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 59:
- VALUE OF RED MEAT MARKET SOLD VIA OTHERS, USD, UNITED STATES, 2017 - 2029
- Figure 60:
- VALUE SHARE OF RED MEAT MARKET SOLD VIA OTHERS SPLIT BY TYPE, %, UNITED STATES, 2022 VS 2029
- Figure 61:
- VOLUME OF RED MEAT MARKET SOLD VIA ON-TRADE, METRIC TONS, UNITED STATES, 2017 - 2029
- Figure 62:
- VALUE OF RED MEAT MARKET SOLD VIA ON-TRADE, USD, UNITED STATES, 2017 - 2029
- Figure 63:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, UNITED STATES, 2020 - 2023
- Figure 64:
- MOST ADOPTED STRATEGIES, COUNT, UNITED STATES, 2020 - 2023
- Figure 65:
- VALUE SHARE OF MAJOR PLAYERS, %, UNITED STATES, 2022
United States Red Meat Industry Segmentation
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.
- Beef is the most consumed red meat. In 2021, beef observed the highest growth rate by value from 2020, registering 10.34% in the market. Beef is a significant part of the traditional American diet. Popular dishes like hamburgers, steaks, and meatloaf often feature beef as the main ingredient. Texas ranchers breed their Longhorn cattle with Hereford and Angus to produce beef that is highly demanded in the Eastern states.
- Among California, Florida, New Jersey, New York, and Texas, Texans spent the most on beef products, accounting for a 26-28% share during 2019-2021. This was driven by higher beef production in the state. The cattle industry offers more than USD 13 billion annually to the Texan economy. Hamburger consumption in Nevada is higher than in most other states.
- Pork is the second-largest type of red meat, primarily due to the increasing consumption of processed pork, such as luncheon meat, sausage, ham, and bacon. Thus, processed pork is projected to record the fastest CAGR of 1.20% during the forecast period. The U.S. Department of Agriculture (USDA) invested more than USD 43 million in meat processing facilities, such as pork, for expansion throughout the country. As of March 2022, Iowa had an inventory of about 23 million pigs, making it the top producer of swine in the country.
- Over the years, the value share of mutton in the market has grown significantly. Approximately 300 million pounds of lamb are sold annually in the United States, with the majority of the product imported from Australia and New Zealand. The major reason for the decline of sheep production in the US is the decline in wool and lamb meat demand. There are 5.2 million heads of sheep and lamb in the US, with Texas and California leading in terms of production.
| Type | Beef | |
| Mutton | ||
| Pork | ||
| Other Meat | ||
| Form | Canned | |
| Fresh / Chilled | ||
| Frozen | ||
| Processed | ||
| Distribution Channel | Off-Trade | Convenience Stores |
| Online Channel | ||
| Supermarkets and Hypermarkets | ||
| Others | ||
| Distribution Channel | On-Trade |
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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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