In 2023, around *** million tons of poultry meat were consumed worldwide, making it the most consumed type of meat globally. Pork was the second most consumed meat worldwide, followed by beef and veal. Leading consumers The per capita consumption of meat is forecast to grow in every part of the world by 2031. OECD countries had the highest per capita consumption of meat from 2019 to 2021, at **** kilograms of retail weight per person. The world average per capita consumption is only about **** kilograms. Shift towards meat substitutes Meat production is a significant greenhouse gas emitter and beef specifically emits more greenhouse gases than any other food product. Because of this and other climate change threats caused by meat production, such as deforestation, meat alternatives have been on the rise. It is projected that by 2040, ** percent of all “meat” consumed will be vegan meat alternatives, and only ** percent of consumption will be from traditionally produced meat.

United States Long Term Projections: Per Capita Meat Consumption: Beef data was reported at 55.258 lb in 2034. This records a decrease from the previous number of 55.380 lb for 2033. United States Long Term Projections: Per Capita Meat Consumption: Beef data is updated yearly, averaging 55.360 lb from Dec 2022 (Median) to 2034, with 13 observations. The data reached an all-time high of 59.250 lb in 2024 and a record low of 52.840 lb in 2027. United States Long Term Projections: Per Capita Meat Consumption: Beef data remains active status in CEIC and is reported by U.S. Department of Agriculture. The data is categorized under Global Database’s United States – Table US.RI016: Agricultural Projections: Meat Consumption.

China Consumption of Food per Capita: Product of Meat: Beef data was reported at 1.867 kg in 2017. This records an increase from the previous number of 1.784 kg for 2016. China Consumption of Food per Capita: Product of Meat: Beef data is updated yearly, averaging 1.648 kg from Dec 2013 (Median) to 2017, with 5 observations. The data reached an all-time high of 1.867 kg in 2017 and a record low of 1.513 kg in 2013. China Consumption of Food per Capita: Product of Meat: Beef data remains active status in CEIC and is reported by National Bureau of Statistics. The data is categorized under China Premium Database’s Household Survey – Table CN.HD: Consumption of Food per Capita.

Beef consumption in the United States reached a new high in 2021, when ** billion pounds were consumed. This is an increase in consumption of about *** percent compared to the previous year and the highest consumption recorded during the period under consideration. United States beef production The United States is the world’s top producer of beef and veal. In 2022, production exceeded **** million metric tons. To keep up with the production demand, the U.S. was home to about ** million beef cows in 2022, more than three times the number of dairy cows recorded that year. The shift towards plant-based foods There is a large trend among Generation Z consumers to adopt a more vegetarian or vegan diet. Over half of Gen Z consumers are mostly vegetarian, at a minimum, as of 2022. ** percent, however, are completely vegan, meaning they eat no animal products at all. With this shift away from animal proteins, it is no surprise that the consumption of meat substitutes is expected to exponentially grow within the next several years. By 2027, U.S. meat substitute consumption is forecast to reach ***** million kilograms.

This report analyses per capita meat consumption in New Zealand. Meat consumption includes beef and veal, sheep meat, pork and poultry. Historical and forecast data is sourced from the Organisation for Economic Co-operation and Development (OECD) and the Food and Agriculture Organization (FAO) of the United Nations' Agricultural Outlook 1990-2033 report. The data is measured in kilograms per capita per year.

China Consumption of Food per Capita: RH: Meats, Poultry and Processed Product: Beef data was reported at 1.500 kg in 2021. This records an increase from the previous number of 1.306 kg for 2020. China Consumption of Food per Capita: RH: Meats, Poultry and Processed Product: Beef data is updated yearly, averaging 0.668 kg from Dec 1990 (Median) to 2021, with 25 observations. The data reached an all-time high of 1.500 kg in 2021 and a record low of 0.360 kg in 1999. China Consumption of Food per Capita: RH: Meats, Poultry and Processed Product: Beef data remains active status in CEIC and is reported by National Bureau of Statistics. The data is categorized under China Premium Database’s Household Survey – Table CN.HD: Consumption of Food per Capita.

Meat Consumption per Capita: CF: Tambov Region data was reported at 84.000 kg in 2022. This stayed constant from the previous number of 84.000 kg for 2021. Meat Consumption per Capita: CF: Tambov Region data is updated yearly, averaging 65.000 kg from Dec 1990 (Median) to 2022, with 33 observations. The data reached an all-time high of 84.000 kg in 2022 and a record low of 49.000 kg in 2001. Meat Consumption per Capita: CF: Tambov Region data remains active status in CEIC and is reported by Federal State Statistics Service. The data is categorized under Russia Premium Database’s Household Survey – Table RU.HB006: Household Food Consumption per Capita: Meat.

Long Term Projections: Per Capita Meat Consumption: Lamb & Mutton data was reported at 1.248 lb in 2034. This records an increase from the previous number of 1.245 lb for 2033. Long Term Projections: Per Capita Meat Consumption: Lamb & Mutton data is updated yearly, averaging 1.239 lb from Dec 2022 (Median) to 2034, with 13 observations. The data reached an all-time high of 1.302 lb in 2024 and a record low of 1.117 lb in 2023. Long Term Projections: Per Capita Meat Consumption: Lamb & Mutton data remains active status in CEIC and is reported by U.S. Department of Agriculture. The data is categorized under Global Database’s United States – Table US.RI016: Agricultural Projections: Meat Consumption.

The Philippines has seen high levels of meat consumption in 2024, with pork leading the way at ***** kilograms per person. This underscores the nation's growing appetite for meat products, particularly pork and poultry. Poultry production and pricing Chicken remains a popular meat choice in the Philippines, with approximately **** billion chickens slaughtered for meat production in 2023. Central Luzon emerged as the top producer, followed by CALABARZON. Interestingly, native or improved chicken commanded the highest average farmgate price among poultry animals in 2023, which was significantly higher than broiler chicken. Meat imports and consumption patterns To meet the growing demand, the Philippines imported over a million metric tons of meat in 2023. Across the different meat types, pork registered the highest volume of meat imports in comparison to poultry. Imported pork meat significantly contributes to current supply, as domestic pork meat production has stagnated since 2021.

Die vorliegenden Datentabellen bilden eine Auswahl aus der Untersuchung von Joseph Bergfried Esslen zur Entwicklung von Fleischerzeugung und Fleischverbrauch seit dem Anfang der 19. Jahrhunderts. Den Schwerpunkt dieser Datenauswahl bilden die Ergebnisse der Viehzählungen von 1861, 1873, 1883, 1892, 1897, 1900 und 1904 (Bestand Schweine, Rinder, Schafe). „Die Ergebnisse der ältesten Erhebungen des Viehstandes, die einen größeren Teil (rund 2/5) des Gebietes des heutigen Deutschen Reiches umfassen, sind uns von Leopold Krug, dem Leiter des ersten preußischen Statistischen Amtes, überliefert (Krug, L., 1805: Betrachtungen über den Nationalreichtum des preußischen Staats und über den Wohlstand seiner Bewohner, I. Band. Berlin) und stammen aus den Jahren 1797 – 1802, verschieden je nach den Provinzen des Preußischen Staates auf die sie sich erstreckten. … Da uns aus den übrigen deutschen Staaten keine brauchbaren Angaben über den Viehstand im Anfang des 19. Jahrhunderts vorliegen, so entspricht es der wissenschaftlichen Vorsicht, die vorhandenen Angaben nicht zu einer Schätzung der Viehzahl in ganz Deutschland zu verwenden. Diejenigen Landesteile Preußens, die nach 1813/15 wieder zum Staatsgebiete gehörten, können in keiner Weise als dem Durchschnitt von ganz Deutschland in ihren land- und volkswirtschaftlichen Verhältnissen auch nur ungefähr entsprechend angesehen werden. Nach 1816 wiesen sie eine geringere Dichte des Viehstandes und ein stärkeres Wachstum desselben auf als die übrigen Gebietsteile Deutschlands. Für das zweite Jahrzehnt des 19. Jahrhunderts und wiederum für das Jahr 1840 etwa läßt sich der ‚Viehstand auf ungefähr neun Elfteln des heutigen Reichsgebietes ermitteln. Allerdings gelingt dies nur, indem die Ergebnisse von Aufnahmen verschiedenen Wertes, die zudem in verschiedenen Jahren stattgefunden haben, zu einer Summe zusammengezogen werden. Doch ist in beiden Fällen [1816, 1840] der Viehstand auf weitaus dem größten Teil des in Betracht kommenden Gebietes in ein und denselben Jahre ermittelt worden [1816: mehr als 2/3; 1840: etwa 9/10 des Gebietes]. An ähnlichen Unvollkommenheiten leidet die Zusammenstellung für das Jahr 1861, die vom Statistischen Amte des Deutschen Reiches vorgenommen worden ist und zum ersten Male das ganze Gebiet des heutigen Deutschen Reiches umfaßt. Erst die vom Reich vorgeschriebenen Viehzählungen vom Jahre 1873 an liefern vergleichbare Zahlen“ (vgl. Esslen, 1912, a. a. O., S. 706f). Der zweite Teil der Untersuchung umfasst die Ergebnisse von Untersuchungen zur Fleischerzeugung und Fleischverbrauch im Verlauf des 19. Jahrhunderts auf dem Gebiet des Deutschen Reiches (Gebietsstand: 1907). „Will man berechnen, wie viel Fleisch in einem Lande von der heimischen Landwirtschaft dem heimischen Verbrauch zugeführt wird, so muß man zwei Dinge möglichst genau kennen: 1. Die Zahl der geschlachteten einheimischen Tiere und 2. ihr Fleischgewicht. … Für die Fleischversorgung eines Landes ist nicht die Stückzahl des vorhandenen Viehbestandes maßgebend. Es kommt vielmehr darauf an, ein wie großer Bruchteil desselben jedes Jahres zweckmäßigerweise geschlachtet werden könne. Das hängt von der Höhe der jährlichen Aufzucht ab“ (vgl. Esslen, 1912, a. a. O., S. 707f). Esslen gibt Berechnungen der Fleischerzeugung (sowohl insgesamt als auch pro Kopf) für Preußen (1802 - 1861) und das Deutsche Reich in den Grenzen von 1907 (1816 – 1907) für die Hauptfleischarten Rindfleisch, Kalbfleisch, Schweinefleisch und Schaffleisch an. Die Datenauswahl aus der Untersuchung von Joseph Bergfried Esslen wird ergänzt durch Daten zu den amtlichen Ergebnissen der Viehzählungen aus den Jahren 1861, 1873, 1883, 1892, 1897, 1900 und 1904, die das Kaiserliche Statistische Amt 1905 publiziert hat (Kaiserliches Statistisches Amt (Hrsg.), 1905: Vierteljahrshefte zur Statistik des Deutschen Reiches. Vierzehnter Jahrgang. Tabelle 4: Vergleichung der Ergebnisse der Viehzählungen von 1861, 1873, 1883, 1892, 1897, 1900 und 1904. Berlin, S. 36f). Datentabellen in HISTAT:A. Tabellen aus der Publikation von Joseph Bergfried Eßlen (1912)A.01 Entwicklung des Viehbestandes (1816-1907)A.02 Fleischerzeugung, Preußen und Gebiet des Deutschen Reichs (1802-1907)A.03 Fleischerzeugung im Gebiet des Deutschen Reiches, Index 1816=100 (1816-1907)A.04 Fleischerzeugung im 19. Jahrhundert (1802-1907)A.05 Anteil der Fleischsorten an der gesamten Fleischerzeugung, in Prozent (1802-1907)A.06a Entwicklung des Viehbestandes in Preußen, Stückzahl (1797-1902)A.06b Entwicklung des Viehbestandes in Preußen, Verhältniszahlen 1797-1802=100 (1802-1902)A.07 Unterabteilungen der einzelnen Viehgattungen, in 1000 Stück (1873-1907)A.08a Viehbestand in Preußen, Staat alten Bestandes (1816-1906)A.08b Viehbestand in Preußen, Staat neuen Umfangs (1867-1910)A.09 Viehbestand in Bayern, Stückzahl (1810-1910)A.10 Viehbestand in Württemberg, Stückzahl (1816-1907)A.11 Viehbestand im Königreich Sachsen, Stückzahl (1768-1911)A.12a Die Entwicklung des Viehbestandes,...

Meat Consumption per Capita: NC: Republic of Dagestan data was reported at 49.000 kg in 2022. This stayed constant from the previous number of 49.000 kg for 2021. Meat Consumption per Capita: NC: Republic of Dagestan data is updated yearly, averaging 35.000 kg from Dec 1990 (Median) to 2022, with 33 observations. The data reached an all-time high of 51.000 kg in 2020 and a record low of 22.000 kg in 2001. Meat Consumption per Capita: NC: Republic of Dagestan data remains active status in CEIC and is reported by Federal State Statistics Service. The data is categorized under Russia Premium Database’s Household Survey – Table RU.HB006: Household Food Consumption per Capita: Meat.

The total beef production in the United States is estimated to be 26.96 billion pounds in 2023, down from 28.29 billion pounds in the previous year. Over the last two decades, the total U.S. beef production has fluctuated slightly but remained stable overall.

Beef retail in the United States Beef has the highest retail sales of any fresh meat in the United States, as of 2021. In that year, over 30 billion U.S. dollars worth of fresh beef were sold in the United States. The retail price for 100 percent ground beef in the United States was 4.8 U.S. dollars per pound in 2022, up from 3.95 U.S. dollars in 2020. Beef brisket, on the other hand, was priced on average around 8.84 U.S. dollars per pound in major grocery retailers.

U.S. beef consumption The United States consumes more beef than any other country in the world. Consumption of beef amounted to around 59 pounds per capita on an annual basis. This was projected to decrease slowly until 2032.

The global dry meat products market is a substantial and growing sector, projected to experience consistent expansion over the forecast period (2025-2033). While precise market size figures for the base year (2025) are unavailable, a reasonable estimate, considering the presence of major players like WH Group, Tyson Foods, and Hormel, along with the prevalence of processed meats in global diets, would place the market value at approximately $50 billion USD. A conservative Compound Annual Growth Rate (CAGR) of 4% is projected, driven by several factors. Increasing consumer demand for convenient and shelf-stable protein sources fuels market growth, particularly in busy urban settings. The rising popularity of ready-to-eat meals and snack options incorporating dry-cured meats further bolsters market expansion. Innovation in product offerings, including healthier and more diverse flavor profiles, also contributes to market dynamism. However, challenges exist, including fluctuating raw material costs and increasing concerns about the health implications of processed meat consumption. These factors may act as restraints, albeit not significantly hindering overall market growth. Market segmentation is likely to be diverse, including various types of dry-cured meats (e.g., jerky, salami, bacon), distribution channels (retail, food service), and geographical regions. The competitive landscape is dominated by large multinational corporations with established brand recognition and extensive distribution networks. These companies employ sophisticated marketing strategies to reach target consumers. Regional variations in consumption patterns and preferences influence market segmentation, with developed economies exhibiting relatively higher per capita consumption compared to developing markets. Future growth will hinge on successfully navigating consumer health concerns through product reformulation, promoting sustainable sourcing practices, and expanding into new and emerging markets. A focus on value-added products, emphasizing premium quality and unique flavors, will likely be crucial for maintaining competitiveness within this dynamic market. The historical period (2019-2024) likely witnessed fluctuating growth rates due to various economic and geopolitical factors; however, a steady trajectory is projected for the forecast period, driven by underlying long-term trends.

Snapshot img

Processed Red Meat Market Size 2024-2028

The processed red meat market size is forecast to increase by USD 131.2 billion, at a CAGR of 4.98% between 2023 and 2028.

The market is characterized by the increasing demand for convenience foods, which is driving market growth. Consumers' busy lifestyles and the need for quick meal solutions have led to a surge in demand for processed meat products. Additionally, packaging innovations are gaining traction, with manufacturers focusing on extended shelf life, convenient portion sizes, and sustainable packaging solutions to cater to evolving consumer preferences. However, the market faces challenges due to growing health concerns linked to the consumption of processed red meat. The World Health Organization's classification of processed meat as a carcinogenic substance has led to a diminishing demand, particularly in health-conscious populations.
Companies must navigate these challenges by focusing on product innovation, transparency, and communication about the health benefits of their products. To capitalize on opportunities, they can explore alternative protein sources, such as plant-based and lab-grown meat, and develop healthier, more sustainable processing methods. By addressing these trends and challenges, market players can effectively position themselves in the competitive landscape and meet the evolving demands of consumers.

What will be the Size of the Processed Red Meat Market during the forecast period?

Explore in-depth regional segment analysis with market size data - historical 2018-2022 and forecasts 2024-2028 - in the full report.
Request Free Sample

The market is characterized by continuous evolution and dynamic market activities. Automated processing and portioning systems streamline production, ensuring consistency and efficiency. Shelf life extension techniques, such as microbial contamination control and packaging material selection, maintain product freshness and extend market reach. Color stability and lipid oxidation management preserve the visual appeal and nutritional value of processed red meat. Bacterial load reduction and temperature control systems mitigate foodborne illness risks, prioritizing consumer safety. Protein denaturation and texture analysis are integral to optimizing meat processing techniques. Value-added products and red meat preservation strategies cater to diverse consumer preferences.

Process optimization, sensory evaluation, and meat cutting techniques contribute to product quality and differentiation. Product labeling and traceability systems ensure transparency and adherence to food safety regulations. Ingredient sourcing and waste management strategies prioritize sustainability. Pathogen detection technologies and hygiene protocols safeguard against microbial spoilage and maintain high standards of quality control. Cold chain logistics and temperature control systems maintain product integrity throughout the supply chain. Hygiene and quality assurance testing are ongoing priorities to meet evolving consumer expectations and regulatory requirements.

How is this Processed Red Meat Industry segmented?

The processed red meat industry research report provides comprehensive data (region-wise segment analysis), with forecasts and estimates in 'USD billion' for the period 2024-2028, as well as historical data from 2018-2022 for the following segments.

Product

  Processed pork
  Processed beef
  Processed lamb
  Others


Type

  Bacon
  Sausages
  Deli Meats
  Others


Distribution Channel

  Supermarkets and Hypermarkets
  Online Retail
  Convenience Stores
  Butcher Shops


Form

  Frozen
  Refrigerated
  Canned


Geography

  North America

    US


  Europe

    Germany
    UK


  APAC

    China
    Japan


  Rest of World (ROW)

By Product Insights

The processed pork segment is estimated to witness significant growth during the forecast period.

Processed pork, including sausages, ham, bacon, salami, and other forms, is in high demand due to its extended shelf life and convenience. Automated processing and portioning systems enable efficient production, while advanced packaging material selection ensures color stability and lipid oxidation control. Microbial contamination is minimized through temperature control systems and bacterial load reduction techniques. Nutritional value is maintained, and value-added products are developed through process optimization and sensory evaluation. Meat processing techniques, such as smoking, drying, and canning, enhance preservation. Traceability systems and quality control metrics ensure food safety and consumer preference. The industry is subject to stringent food safety regulations, necessitating hygiene protocols and pathogen detection.

Cold chain logistics and waste management strategies are crucial for maintaining product integrity. Mergers and acquisitions (M a

United States Long Term Projections: Per Capita Meat Consumption: Red Meat & Poultry data was reported at 236.599 lb in 2034. This records an increase from the previous number of 235.694 lb for 2033. United States Long Term Projections: Per Capita Meat Consumption: Red Meat & Poultry data is updated yearly, averaging 229.515 lb from Dec 2022 (Median) to 2034, with 13 observations. The data reached an all-time high of 236.599 lb in 2034 and a record low of 225.400 lb in 2023. United States Long Term Projections: Per Capita Meat Consumption: Red Meat & Poultry data remains active status in CEIC and is reported by U.S. Department of Agriculture. The data is categorized under Global Database’s United States – Table US.RI016: Agricultural Projections: Meat Consumption.

Snapshot img

Saudi Arabia Red Meat Market Size 2025-2029

The Saudi Arabia red meat market size is forecast to increase by USD 1.21 billion, at a CAGR of 4.1% between 2024 and 2029.

The Red Meat Market is experiencing significant growth in Saudi Arabia, driven by the increasing urbanization and rising population. This demographic shift is leading to a rise in demand for red meat, particularly among the expanding middle class. However, this trend is not without challenges. One major obstacle is the growing requirement for halal certification and traceability. Consumers are increasingly seeking assurance that the meat they consume adheres to Islamic dietary laws and is sourced ethically. Meat packaging innovations, such as vacuum-sealed and modified atmosphere packaging, ensure product freshness and prolong shelf life. This demand for transparency is pushing companies to invest in advanced tracking systems and certification processes.
The intensive farming required to produce red meat places significant demands on water resources and grain supplies. Pea protein and soy protein-based meat alternatives challenge the traditional meat market, offering plant-based options for those seeking to reduce their meat intake. As these resources become increasingly scarce, prices rise, putting pressure on meat producers to find more sustainable and cost-effective solutions. Companies that can innovate and adapt to these challenges, such as implementing water conservation techniques and exploring alternative feed sources, will be well-positioned to capitalize on the market's growth potential. Another challenge facing the Red Meat Market is the concerns surrounding water scarcity and feed costs.

What will be the size of the Saudi Arabia Red Meat Market during the forecast period?

Explore in-depth regional segment analysis with market size data - historical 2019-2023 and forecasts 2025-2029 - in the full report.
Request Free Sample

In the dynamic red meat market, prime cuts continue to be a top priority for consumers, driving demand for stringent meat quality control measures. Meat storage and preservation techniques, such as refrigeration and freezing, ensure the longevity of these premium offerings. However, concerns over meat contamination and disease persist, leading to a growing emphasis on meat certification and traceability. Meanwhile, meat and health remain intertwined, with consumers seeking nutritious options. Meat bone broth, meat extracts, and meat juices are gaining popularity as sources of essential nutrients. Animal husbandry practices and feed additives are under scrutiny, as their impact on meat quality and consumer health becomes increasingly relevant.
Meat seasonings, meat smoking, and meat marinades add flavor and appeal, while meat curing and meat rendering provide alternative uses for by-products. Kosher meat and halal meat cater to specific religious and cultural preferences. Meat spoilage and meat intolerances pose challenges, necessitating advancements in meat preservation and allergy-friendly production methods. Meat allergies and meat intolerances are becoming more common, requiring meat processors to adapt and innovate. In the realm of meat processing, meat certification, meat traceability, and meat certification are crucial components, ensuring transparency and safety for consumers. Meat grilling and meat roasting remain popular cooking methods, while meat contamination and meat disease continue to pose challenges.
Overall, the red meat market is a complex and evolving landscape, requiring constant adaptation and innovation to meet the demands of health-conscious, culturally diverse consumers.

How is this market segmented?

The market research report provides comprehensive data (region-wise segment analysis), with forecasts and estimates in 'USD million' for the period 2025-2029, as well as historical data from 2019-2023 for the following segments.

Distribution Channel

  Offline
  Online


Product

  Processed meat
  Fresh meat


Type

  Beef
  Mutton
  Others


Geography

By Distribution Channel Insights

The offline segment is estimated to witness significant growth during the forecast period. In the dynamic meat market of Saudi Arabia, traditional butcher shops and local meat establishments continue to thrive, offering fresh, locally sourced red meat to customers. These businesses often collaborate with local suppliers or slaughterhouses, enabling direct interaction between consumers and butchers to select desired cuts. Major supermarket chains and hypermarkets, such as Lulu Group International, provide a vast array of red meat products, ensuring convenience, a broad selection, and adherence to quality standards. Supermarkets prioritize sourcing from reliable suppliers. Specialty stores focus on high-quality meats, sometimes emphasizing specific cuts or premium offerings. Meanwhile, technological advancements

United States Long Term Projections: Per Capita Meat Consumption: Total Red Meat data was reported at 109.949 lb in 2034. This records an increase from the previous number of 109.867 lb for 2033. United States Long Term Projections: Per Capita Meat Consumption: Total Red Meat data is updated yearly, averaging 109.867 lb from Dec 2022 (Median) to 2034, with 13 observations. The data reached an all-time high of 111.600 lb in 2022 and a record low of 106.804 lb in 2027. United States Long Term Projections: Per Capita Meat Consumption: Total Red Meat data remains active status in CEIC and is reported by U.S. Department of Agriculture. The data is categorized under Global Database’s United States – Table US.RI016: Agricultural Projections: Meat Consumption.