Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 187.20 Billion |
| Market Size (2030) | USD 200 Billion |
| Growth Rate (2025 - 2030) | 1.33% 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. |
|
North America Edible Meat Market Analysis by Mordor Intelligence
The North America edible meat market size stood at USD 187.20 billion in 2025 and is forecast to reach USD 199.89 billion by 2030, delivering a 1.32% CAGR across the period. In North America's edible meat market, a mature demand base is evident. Rising disposable incomes in Mexico, coupled with resilient foodservice sales in the U.S., have countered the market's share loss to alternative proteins. Investments are pouring into cold-chain modernization, automation, and blockchain traceability, all of which are driving efficiency gains by reducing spoilage, improving inventory management, and enhancing supply chain transparency. Demographic shifts, notably the expanding Hispanic population, are influencing the protein mix and spurring flavor innovations, with a growing preference for culturally inspired products and recipes. Meat processors are placing a stronger emphasis on premium cuts, portion-controlled packaging, and operations that align with ESG standards. These moves aim to bolster partnerships with retailers and enhance profit margins by meeting consumer demand for sustainability and convenience. To navigate challenges like feed-price volatility, labor shortages, and regulatory costs, many are turning to vertical integration. This strategy not only ensures consistent throughput but also fortifies pricing power by streamlining operations and reducing dependency on external suppliers.
Key Report Takeaways
- By type, beef led with 41.26% of the North America edible meat market share in 2024; processed pork and poultry products are projected to expand at a 2.10% CAGR through 2030.
- By form, fresh/chilled items commanded 48.25% share of the North America edible meat market size in 2024; value-added processed formats are advancing at a 2.10% CAGR toward 2030.
- By distribution channel, foodservice captured 56.15% share in 2024, while retail, including e-commerce, leads growth at a 2.19% CAGR through 2030.
- By geography, the United States held 77.12% revenue share in 2024; Mexico is forecast to post the fastest 1.37% CAGR between 2025 and 2030.
North America Edible Meat Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rising per-capita meat consumption in the US and Mexico | +0.32% | United States and Mexico | Medium term (2-4 years) |
| Expansion of cold-chain logistics and modern retail | +0.25% | Region-wide, urban centers | Long term (≥ 4 years) |
| Product innovation in value-added/processed meat | +0.18% | United States and Canada, emerging in Mexico | Medium term (2-4 years) |
| Post-COVID rebound of the foodservice sector | +0.15% | United States, secondary Canada and Mexico | Short term (≤ 2 years) |
| Blockchain-enabled traceability premiums | +0.12% | United States and Canada | Long term (≥ 4 years) |
| Hispanic-population-led demand shift (pork and poultry) | +0.08% | U.S. Southwest, Mexico border | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
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Rising per-capita meat consumption drives market expansion
In the U.S., stable beef consumption stands at 58.1 pounds per person, while Mexico sees a 2.3% annual rise in protein intake. This trend bolsters steady volume demand, driven by consistent consumer preferences for beef and other protein sources[1]Source: United States Department of Agriculture,"USDA Agricultural Projections to 2034", www.usda.gov. Wealthier consumers are directing their spending towards higher USDA grades, specialty cuts, and grass-fed claims, benefiting processors with wider margins and encouraging innovation in premium product offerings. Meanwhile, family-size value packs remain popular among budget-conscious shoppers, highlighting the North American edible meat market's segmented pricing strategies that cater to diverse income groups. Retailers leverage loyalty-program insights to promote cross-protein bundles, boosting basket sizes and reducing substitution risks by encouraging multi-protein purchases. Additionally, on-pack nutrient panels and animal-care certifications bolster trust in the category, driving premium trade-ups even amidst price sensitivity, as consumers increasingly prioritize transparency and ethical sourcing in their purchasing decisions.
Cold-chain infrastructure modernization unlocks distribution efficiency
Large processors are extending their reach into secondary cities and e-commerce fulfillment centers by adding blast-freezing tunnels, automated high-bay chillers, and IoT temperature monitoring. These technologies enhance operational efficiency by ensuring precise temperature control and faster processing times, which are critical for maintaining product quality during distribution. JBS has expanded its operations in Brooks, Alberta, investing USD 90 million to boost patty output and integrate advanced cold-room robotics. This expansion not only increases production capacity but also optimizes storage and handling processes, reducing labor costs and improving overall productivity. These upgrades in the North American edible meat market lead to reduced shrinkage, enhanced color stability, and thicker inventory buffers during holiday peaks, ensuring consistent supply to meet fluctuating demand. Meanwhile, small and mid-sized firms are increasingly collaborating with third-party logistics specialists, allowing them to tap into these capabilities without significant capital investment. This approach enables smaller players to remain competitive by leveraging advanced infrastructure and distribution networks. Additionally, government cost-share grants are speeding up fleet electrification, helping to reduce Scope-3 emissions and bolster ESG ratings for plants focused on exports. These initiatives not only align with sustainability goals but also enhance the global competitiveness of export-oriented facilities.
Value-added product innovation captures consumer premiums
Seasoning injections, tumble-marination, and clean-label phosphate alternatives enhance taste consistency and the convenience of heat-and-eat meals. Godshall’s 2024 introduction of chicken bacon marks its foray into lower-fat poultry alternatives, ensuring they retain familiar sensory attributes. Modified-atmosphere pouches and recyclable thermoforms extend shelf life by 7–10 days, a crucial advantage for North America's edible meat market, especially for direct-to-consumer meal kits and subscription services. Processors leverage insights from online reviews and social media to expedite research and development cycles, rolling out limited-time flavors that bolster brand engagement. Retailers, in turn, reward this nimbleness with prime promotional endcap placements and digital shelf tags that spotlight these unique SKUs.
Foodservice sector recovery accelerates demand restoration
In 2024, commercial kitchens ramped up meat purchases by 8.4%, indicating a resurgence in catering demand and a shift in menu rotations from pandemic-era lows. Quick-service restaurant (QSR) chains are expanding their protein offerings, introducing items like birria beef tacos and Nashville-style hot chicken, to cater to evolving dining experiences. Flexible batch lines in contract manufacturing allow for swift order conversions, providing a competitive edge against international rivals. Chain operators are opting for fixed-weight, pre-trimmed portions, a move that not only cuts down back-of-house labor and food waste but also strengthens vertical integration in North America's edible meat market. To shield their margins from surging grain prices, processors are incorporating commodity-linked surcharge clauses in their supply contracts.
Restraint Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rapid adoption of plant-based proteins | –0.22% | United States and Canada | Medium term (2-4 years) |
| Stricter environmental and animal-welfare regulations | –0.18% | United States and Canada, emerging Mexico | Long term (≥ 4 years) |
| Labor shortages in meat-packing facilities | –0.14% | Region-wide, rural sites | Short term (≤ 2 years) |
| Climate-driven feed-grain supply shocks | –0.12% | Midwest grain belt | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Plant-based protein adoption pressures traditional market share
In many urban supermarkets, an entire four-foot section of retail chilled cases is now dedicated to meat analogs. In 2024, plant-based items accounted for 1.4% of the category's value. Quick-service chains introducing soy-based nuggets have led to a single-digit percentage cannibalization of poultry volumes. Sustainability messaging resonates with younger segments, increasing their sampling frequency. This trend has prompted processors in North America's edible meat market to co-invest in blended beef-mushroom patties and hybrid pork-pea proteins. Shelf-stable pea and mycoprotein jerky are making inroads into the meat-snack segment of convenience stores, leading to tough shelf-rationalization choices. Traditional volumes face added pressure from promotional price parity events, frequently sponsored by venture-capital-backed startups.
Environmental regulations increase compliance costs
Following the detection of antibiotic residues in 20% of sampled cattle lots, FSIS has mandated third-party audits for the "Raised Without Antibiotics" label. As a result, firms are now required to allocate an annual budget of USD 0.8–1.1 million for certification and on-farm data systems[2]Source: United States Department of Agriculture,"FSIS Announces Availability of Guideline on Substantiating Animal-Raising or Environment-Related Labeling Claims", www.fsis.usda.gov. This financial burden weighs heavily on smaller plants within North America's edible meat market. Meanwhile, California's sow-housing mandates, reminiscent of Prop-12, are causing waves beyond the state's borders. These regulations are pushing multi-state processors to either adjust their barn footprints or exit the market altogether. In Canada, the rising trajectory of carbon pricing is inflating energy costs for rendering plants, squeezing already slim trimming margins. While larger conglomerates can spread these costs across their diversified portfolios, smaller specialty artisans find themselves at a crossroads: face consolidation or pursue niche premiumization as their sole exit strategy.
Segment Analysis
By Type: Beef Dominance Faces Margin Pressure
In 2024, beef solidified its dominance in North America's edible meat market, accounting for 41.26% of the revenue and underscoring its crucial role in both retail and foodservice sectors. While strong patronage at steakhouses and branded Angus programs uphold premium pricing, processors grapple with shrinking profit margins due to escalating feed-input costs. Exports, especially of chilled prime beef cuts to Pacific-Rim nations with stringent hormone-free mandates, signal medium-term growth prospects, projected at an annual rate of 1.42% through 2030. Yet, a contracting herd curtails volume expansion, prompting meat packers to boost carcass valorization. This strategy involves diversifying into offal sales and collagen extraction for nutraceuticals, balancing their portfolio with high-margin segments to counteract reduced throughput.
North America's edible meat sector sees incremental growth primarily from pork and poultry, thanks to their cost-effective production cycles and swift turnover that align with changing demand. Hispanic-inspired pork products are gaining mainstream traction, while busy households gravitate towards convenience with ready-to-cook chicken cuts. Mutton and goat maintain their niche, predominantly in specialty stores, presenting processors with avenues to diversify ethnic offerings and command premium prices. Retailers are venturing into cross-protein innovations, like surf-and-turf combo packs, crafting promotions that engage consumers while preserving the essence of core protein categories. This diverse strategy equips North American processors and retailers to adeptly navigate shifting demographic and market landscapes.
Note: Segment shares of all individual segments available upon report purchase
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By Form: Processed Innovation Drives Premium Capture
In 2024, fresh and chilled meat products commanded a 48.25% share of North America's edible meat market, underscoring a consistent consumer inclination towards visible quality and versatile cooking options. While fresh cuts are set for gradual volume growth, their profitability hinges on innovations like precise portion sizing, superior marbling scores, and vacuum-skin packaging that preserves an appealing bloom color. Retailers and processors are emphasizing display quality and traceability, bolstering consumer trust and enabling premium pricing. As households increasingly seek locally sourced and nutritionally transparent proteins, the allure of culinary flexibility and freshness remains strong.
Processed meat formats, including burgers, sausages, and marinated strips, are projected to grow at a robust annual rate of 2.10%, driven by a surge in demand for convenience and diverse flavors. Manufacturers find the investment in advanced trim-segregation technologies appealing, especially as premium grinds using brisket or short-rib blends command significant price premiums. The frozen and canned segments play pivotal roles for institutional buyers, government reserves, and the export market, with their shelf stability easing logistics and cold-chain challenges. Reflecting a broader push for balanced nutrition and portion control, school lunch programs are increasingly incorporating frozen hand-breaded chicken tenders. On another front, deli meats are being reformulated to align with sodium-reduction guidelines and address concerns about nitrites, necessitating fresh research into natural alternatives and high-pressure pasteurization. In the competitive North American landscape, brands are bolstering loyalty and diversity through enhanced shopper engagement, including QR code recipe suggestions and augmented reality cooking tools.
By Distribution Channel: Retail Gains Ground Through Digital Integration
In 2024, the North American edible meat market saw foodservice dominate as the primary distribution channel, capturing 56.15% of the market value. This surge was fueled by innovations in quick-service restaurant menus and a robust culture surrounding steakhouse dining. As large-scale venues increasingly demand standardized portioning and consistency, suppliers have responded by upgrading their infrastructure. Notably, the adoption of robotic slicing technologies has emerged as a game-changer, slashing both labor costs and material waste. The steakhouse and hospitality sectors are championing premiumization, curating menu offerings that emphasize indulgent protein experiences. Such bulk procurement needs in the foodservice channel not only strengthen supplier relationships but also highlight the importance of just-in-time cold-chain management. This dynamic influence from foodservice channels is steering manufacturers towards heightened efficiency and tailored order customization, subsequently molding upstream investments in automation and supply logistics.
Retail channels are rapidly bridging the value gap, with projections indicating a 2.19% CAGR, driven by evolving omnichannel strategies. In 2024, click-and-collect orders featuring curated butcher bundles witnessed double-digit growth, while the rising trend of subscription meat boxes, especially with local rib-eye cuts, is bolstering recurring revenue streams. Supermarkets are leveraging loyalty apps to offer personalized coupons, effectively nudging consumers from commodity meats to premium, dry-aged options. Convenience stores are broadening their category reach by introducing grab-and-go smoked meats in bustling corridors. Meanwhile, pure-play online grocers are carving a niche with chef-curated assortments and eco-conscious, carbon-neutral shipping. On the processing front, advanced GS1-128 barcodes are being embedded for efficient inventory management. Processors are also aligning with merchandising calendars to sidestep stockouts during promotional peaks. Collectively, these strategies are fortifying the adaptability and competitiveness of the North American edible meat supply chain.
Note: Segment shares of all individual segments available upon report purchase
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Geography Analysis
In 2024, the U.S. dominated sales with a 77.12% share, buoyed by established cold-chain networks, robust discretionary spending, and a deep-rooted foodservice culture. While urban millennials dabbled in flexitarian diets, beef consumption held steady at 58.1 pounds per capita, reflecting the enduring preference for traditional meat products. Stricter regulations, highlighted by FSIS audit mandates, have increased fixed costs but favored larger players capable of financing necessary upgrades. These regulatory changes have also driven consolidation within the market, as smaller players struggle to meet compliance requirements. The widespread adoption of blockchain verification and animal welfare certifications has solidified brand hierarchies in North America's meat market, with consumers increasingly prioritizing traceability and ethical sourcing.
Mexico, with a 1.37% CAGR, emerges as the key growth driver. As urbanization rises, so does refrigerator ownership and foot traffic in modern retail, leading to a broader distribution of chilled and processed meats. In the North American meat market, pork adobo cuts and chicken al pastor command a premium, thanks to their cultural resonance and growing demand for convenience-oriented, culturally familiar products. U.S. processors benefit from cross-border integrations, backhauling packaging films and seasoning blends, which reduces their landed costs and enhances operational efficiency. Additionally, government infrastructure projects in rail and highways are slashing transit times from northern feedlots to central consumption hubs in Mexico, improving supply chain reliability and reducing spoilage risks.
Canada continues to play a pivotal role, driven by export-focused cattle finishing and significant plant upgrades, notably the expansion in Brooks, Alberta[3]Source: Government of Canada,"Distribution channel series – Grocery ecommerce market in the United States", agriculture.canada.ca. With consumers prioritizing transparency in animal care, Canadian brands find themselves aligned with national sustainability goals, enhancing their appeal in Asian and Middle-Eastern halal markets. The emphasis on sustainability and animal welfare has also allowed Canadian producers to differentiate themselves in competitive export markets. Thanks to harmonized sanitary regulations under the USMCA, there's a seamless exchange of carcasses and primals, enabling processors to optimize supply across North America's meat market. Yet, with currency fluctuations posing challenges to export competitiveness, many are turning to hedging and diverse pricing strategies across markets to mitigate risks and maintain profitability.
Competitive Landscape
Top Companies in North America Edible Meat Market
In North America, the edible meat market showcases a moderate concentration, with the top five processors commanding an estimated 60–70% of the regional capacity. These processors, through vertical integration from feed-lots and slaughter to fabrication and branded retail, fortify their margins against fluctuations in input costs. This integration allows them to maintain control over the supply chain, ensuring efficiency and cost management. Notable capital investments have been made by JBS, Olymel, and Hormel, focusing on enhancing throughput and reducing costs per head. These investments include advanced processing technologies and infrastructure upgrades aimed at optimizing operations. To tackle labor shortages, they've introduced robotic hind-quarter deboners and AI vision systems, which not only boost yield accuracy but also reduce workplace injuries caused by repetitive tasks, thereby improving overall workforce productivity.
New competitive advantages are emerging in the form of blockchain-enabled traceability and commitments to Environmental, Social, and Governance (ESG) standards. Blockchain technology enhances transparency across the supply chain, enabling consumers to trace the origin of their meat products, which builds trust and brand loyalty. Pioneers like Cargill are collaborating with startups to launch carbon-neutral beef pilot programs, reaping rewards with premium placements in upscale grocery stores. These initiatives align with growing consumer demand for sustainable and ethically sourced products. Meanwhile, niche processors focusing on grass-fed or heritage-breed pork cultivate a loyal customer base through compelling narratives that emphasize quality and tradition. However, they grapple with challenges in scaling up, especially in procurement and navigating regulatory landscapes, which often require significant resources. In a strategic move, craft labels are leasing capacity from larger multinational plants during off-peak times, allowing them to achieve USDA inspection without incurring significant capital expenditures. This approach helps smaller players maintain operational flexibility while meeting regulatory standards.
As environmental regulations become more stringent, the momentum for mergers and acquisitions is likely to continue. Smaller plants, struggling to fund necessary wastewater-treatment upgrades, may find themselves selling to regional aggregators looking to consolidate volumes. These aggregators aim to achieve economies of scale and enhance their market presence. Retailers, cautious about depending too heavily on two dominant suppliers, are fostering secondary sourcing partnerships. This strategy not only diversifies their supply chain but also bolsters their bargaining power in the North American edible meat landscape. Additionally, technology firms specializing in real-time carcass yield analytics are witnessing a surge in demand, as processors strive for even marginal efficiency gains in their vast billion-pound annual outputs. These analytics tools provide actionable insights, enabling processors to optimize production processes, reduce waste, and improve profitability.
North America Edible Meat Industry Leaders
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Cargill Inc.
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Hormel Foods Corporation
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JBS SA
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Sysco Corporation
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Tyson Foods Inc.
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- July 2025: Conagra Brands unveiled over 50 frozen food items, including Marie Callender’s garlic butter steak bites and Banquet Mega Bowls' Mike’s Hot Honey Chicken Mac ’N Cheese. These launches aim to cater to the growing demand for savory, protein-rich meal options, appealing to consumers seeking convenient yet satisfying food choices.
- June 2025: Tyson Foods debuted its premium Sausage Links in three flavors: Applewood, White Cheddar and Bacon, and Bacon, Cheddar and Jalapeño. These protein-rich sausages, smoked for a bold taste, are designed to attract breakfast and cookout enthusiasts. The national rollout reflects the company’s strategy to expand its presence in the premium sausage segment.
- October 2024: Coleman Natural Meats introduced ground pork sausages in five flavors (chorizo, sweet Italian, hot Italian, mild/hot breakfast) using Heritage Duroc pork, known for its tenderness and marbling. This product line addresses the rising demand for premium pork products, offering consumers high-quality options for diverse culinary applications.
- March 2024: Prairie launched new premium pork cuts and innovative seasoned pork products, tapping into the consumer trend for chef-inspired flavors and high-quality pork. These offerings are designed to meet the needs of consumers seeking elevated dining experiences at home, combining convenience with gourmet appeal.
North America Edible Meat Market Report Scope
Beef, Mutton, Pork, Poultry 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. Canada, Mexico, United States are covered as segments by Country.
By Type
| Beef | |
| Pork | |
| Mutton | Goat |
| Sheep | |
| Poultry | Chicken |
| Other Poultry | |
| Other Meat |
By Form
| Canned | |
| Fresh/Chilled | |
| Frozen | |
| Processed | Nuggets |
| Sausages | |
| Meatballs | |
| Deli Meats | |
| Marinated/Tenders | |
| Other Processed Meat |
By Distribution Channel
| HoReCa | Hotels |
| Restaurants | |
| Catering | |
| Retail | Supermarkets/Hypermarkets |
| Convenience/Grocery Stores | |
| Online Retail Stores | |
| Other Distribution Channels |
By Geography
| United States |
| Canada |
| Mexico |
| Rest of North America |
| By Type | Beef | |
| Pork | ||
| Mutton | Goat | |
| Sheep | ||
| Poultry | Chicken | |
| Other Poultry | ||
| Other Meat | ||
| By Form | Canned | |
| Fresh/Chilled | ||
| Frozen | ||
| Processed | Nuggets | |
| Sausages | ||
| Meatballs | ||
| Deli Meats | ||
| Marinated/Tenders | ||
| Other Processed Meat | ||
| By Distribution Channel | HoReCa | Hotels |
| Restaurants | ||
| Catering | ||
| Retail | Supermarkets/Hypermarkets | |
| Convenience/Grocery Stores | ||
| Online Retail Stores | ||
| Other Distribution Channels | ||
| By Geography | United States | |
| Canada | ||
| Mexico | ||
| Rest of North America | ||
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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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