Europe Edible Meat Market Size
| Icons | Lable | Value |
|---|---|---|
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Study Period | 2017 - 2029 |
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Market Size (2024) | USD 191.55 Billion |
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Market Size (2029) | USD 199.21 Billion |
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Largest Share by Type | Pork |
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CAGR (2024 - 2029) | 0.79 % |
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Largest Share by Country | Germany |
|
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Market Concentration | Low |
Major Players |
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*Disclaimer: Major Players sorted in alphabetical order. |
Europe Edible Meat Market Analysis
The Europe Edible Meat Market size is estimated at 191.55 billion USD in 2024, and is expected to reach 199.21 billion USD by 2029, growing at a CAGR of 0.79% during the forecast period (2024-2029).
191.55 Billion
Market Size in 2024 (USD)
199.21 Billion
Market Size in 2029 (USD)
2.53 %
CAGR (2017-2023)
0.79 %
CAGR (2024-2029)
Fastest-growing Segment By Type
40.80 %
value share, Pork, 2023
The increasing domestic supply and export demand are able to cater to the increased demand for pork and processed pork products such as bacon, sausages, and ham.
Fastest-growing Segment By Country
12.74 %
value share, Germany, 2023
The increased preference for the consumption of processed meat products and pork is driving the market, aided by the expansion of pork production in the country.
Fastest-growing Segment By Type
1.09 %
Projected CAGR, Mutton, 2024-2029
Mutton has been part of European cuisine, and migration and globalization have also contributed to the increased demand for mutton in Europe in recent years.
Fastest-growing Segment By Country
1.21 %
Projected CAGR, Italy, 2024-2029
The excess availability with affordable costs and the growing availability of exotic cuts and premium tastes in various meat types are driving meat consumption in Italy.
Fastest-growing Segment By Company
3.11 %
market share, Cargill Inc., 2022
The increasing exotic varieties of offerings by the company in canned format with increased shelf-life is catering to the company's growth in the edible meat market.
The rise in demand for ready-to-eat meat favors the market
- Pork is the major type of meat consumed in Europe, and the sales of pork increased by 1.57% in 2022 compared to the previous year. In 2021, the European pork meat market experienced a major trend related to rising output. EU market leaders continuing to expand production are Spain, Denmark, and the Netherlands. The supply of pork in Europe was significantly greater than the demand in 2022. As a result, pork consumption increased across Europe, particularly in the south. However, lower carcass prices and the threat of additional African Swine Fever (ASF) outbreaks in Central Europe may hamper the growth of the market in the future.
- Beef consumption is mainly driven by the demand for ready-to-eat meat products across Europe. In Europe, the demand for processed beef is rising due to increased demand for convenient food like sandwiches, beef sticks, bacon, beef jerky, and pork rinds. Processed beef is projected to register a CAGR value of 1.68% during the forecast period. BRF SA, Cargill Inc., Danish Crown Amba, and Tyson Foods Inc. are the key players that offer processed beef in Europe.
- Mutton is the fastest-growing segment of meat in the region, and it is projected to record a CAGR value of 0.91% during the forecast period. There are over 70 million sheep and goats in the European Union (85% sheep and 15% goats). Greece, Spain, France, and Romania are the major mutton-producing areas in Europe. Around 20% of the mutton that is consumed in the region is imported. New Zealand supplies around 89% of the mutton requirement in all other European countries. The meat from lamb (sheep meat, less than one year) is more popular than regular mutton (sheep meat, less than three years) in Europe.
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Poultry and pork meat consumption is driving the market
- Edible meat sales in Europe have seen stable growth over the years, increasing by 8.97% from 2018 to 2022. Russia, France, and Germany dominate the consumption trend. In 2022, these countries also dominated the livestock population count in the region, with Russia (18.56 million) leading the trend, followed by France (17.78 million), Germany (11.3 million), and Spain (6.63 million). Pork is the most consumed meat type in Europe.
- In Europe, Italy is the fastest-growing edible meat market. It is projected to register a CAGR of 1.20% by value during the forecast period. This increase was mainly due to the increased pork consumption in Italy. Italy accounted for about 41.96% by value of the pork market share in 2022 compared to other meat types. More than 70% of pigs grown in Italy are bred in the north, while 74% of farms in the center-south are in the industry due to the small size of the farms. The pork industry also increasingly utilizes data analytics and blockchain technology, utilizing sensors to enhance traceability, transparency, and food safety.
- The European edible meat market is projected to record a value CAGR of 0.32% during the forecast period. The lower progression can be attributed to reduced meat consumption in European countries. Nearly 46% of Europeans reported eating less meat in 2022 than the previous year. However, some other countries are yet to catch up with this trend due to their food cultures. Some cultures believe that plant-based meat lacks adequate flavor and nutrition. They consider meat as a proper meal and a good source of nutrition. Some people also believe plant-based foods are too expensive, difficult to prepare, or visually less appealing.
Europe Edible Meat Market Trends
Despite the Russia-Ukraine conflict, Russia remains a major beef producer in the region
- In 2022, beef production in Europe declined by 0.51% compared to the previous year, owing to reduced pricing and herd reductions. Russia, France, and Germany accounted for roughly 40% of the beef produced in Europe. The European Commission has plans to use public intervention to support beef prices if the average market price of beef in an EU country or region drops below USD 2,416 per ton over a selected period. The European Commission may provide grants for private storage aid if there is a drop in average prices or a substantial change in production costs, another factor that causes significant changes in margins damaging to the industry. The EU also supports beef farmers through specific exemptions for producer organizations in the beef industry.
- Russia was the major beef producer in the region in 2022, with a share of 15.96% in 2022. This growth was facilitated by exceptional measures taken by the state to support the industry. Some of the measures include reimbursing livestock breeders for the costs of their production, purchasing young animals, technological modernization of facilities, and improving work in the field of livestock breeding. Producers are offered loans for the purchase of fodder, equipment, veterinary drugs, and the construction and modernization of livestock facilities.
- The Netherlands had the lowest production of 429,640 tons in 2022. The Dutch national cattle inventory has constantly declined in the last three years due to the exceeding EU pasture phosphate limits. In 2022, beef cattle numbers declined by 8.4% to 3,690,000 heads. The government has been trying to reduce emissions through a decrease in livestock farming, which negatively impacts the country's beef industry.
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Increasing cost of feed and decline in slaughter of variants of cows are leading to price fluctuations of beef in the region
- During 2019-2022, the price of beef grew by 5.34% due to supply chain disruptions that caused a rise in wholesale beef prices while cattle prices remained low. The whole service sale of beef recovered due to a rise in foodservice sales, even of premium cuts, leading to a 3% rise in total consumption. In 2021, the decline in suckler cows, which are bred for terminal beef, by 245,000 heads (-2.3%) led to increasing beef prices. Inadequate facilities, hygiene measures, and improper handling of the animals at the slaughterhouses further aggravate the microbial contamination of beef, which can result in the transmission of foodborne pathogens to humans
- The rising feed costs also contributed to the increase in beef prices by 26% during the first quarter of 2022. High input costs, particularly for feed, may result in additional slaughtering and lower carcass weights, primarily on intensive cattle farms where feed costs will have a greater impact on farm profitability. Due to the rising food and meat prices, the region's beef consumption decreased to 10.3 kg per capita in 2022 (-0.3%). This trend was likely to continue in 2022, reaching -0.9% in the overall context.
- Owing to very high food price inflation during 2021-2023 in Europe, consumer demand for meat has been consistently declining, coupled with higher awareness about individual health and the environment. Due to the high prices and declining demand, beef production across many countries in Europe observed a decline. For instance, in 2022, Italy saw a production slump of 20%, followed by Spain and Germany reporting falls of 6% and 1%, respectively. France recorded a 1% increase in production, while the Netherlands recorded an increase in beef production by 9%.
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OTHER KEY INDUSTRY TRENDS COVERED IN THE REPORT
- Rising input costs due to higher feed costs and inflation are leading to a spike in the price of mutton in the region
- Higher production costs and supply disruptions due to the Russia-Ukraine conflict are leading to price growth
- Pork production in the region is recovering with growing demand and supportive government initiatives
- Feed supply disruptions are inflating production costs
- Diversification in the region's population is anticipated to propel the production
- Higher production costs and various disease outbreaks are hindering the poultry production
Europe Edible Meat Industry Overview
The Europe Edible Meat Market is fragmented, with the top five companies occupying 9.99%. The major players in this market are Cargill Inc., Danish Crown AmbA, Tyson Foods Inc., Vion Group and WH Group Limited (sorted alphabetically).
Europe Edible Meat Market Leaders
Cargill Inc.
Danish Crown AmbA
Tyson Foods Inc.
Vion Group
WH Group Limited
Other important companies include BRF S.A., Dawn Meats, Gruppa Cherkizovo, PAO, Heck! Food Ltd, Hormel Foods Corporation, JBS SA, Mitsubishi Corporation, NH Foods Ltd, Nomad Foods Limited.
*Disclaimer: Major Players sorted in alphabetical order.
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Europe Edible Meat Market News
- August 2023: Cherkizovo Group expanded their line of products under the brands of Cherkizovo and Cherkizovo Premium by adding over 200 products including cooked and smoked sausages, dry sausages and a variety of deli meats.
- June 2023: Cherkizovo group announced the partnership with Gastreet festival in Sochi for the third consecutive time, and they presented dishes prepared by the company's chefs in the festival.
- April 2023: Cherkizovo Group expanded their range of halal products under Latifa brand. Apart from chicken, it now includes turkey meat produced on the Company鈥檚 own farms. The launch of new products is driven by the growing demand for halal meat among both Muslim and non-Muslim people in Russia.
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Europe Edible Meat Market Report - Table of Contents
EXECUTIVE SUMMARY & KEY FINDINGS
1. INTRODUCTION
1.1. Study Assumptions & Market Definition
1.2. Scope of the Study鈥�
1.3. Research Methodology
2. KEY INDUSTRY TRENDS
2.1. Price Trends
2.1.1. Beef
2.1.2. Mutton
2.1.3. Pork
2.1.4. Poultry
2.2. Production Trends
2.2.1. Beef
2.2.2. Mutton
2.2.3. Pork
2.2.4. Poultry
2.3. Regulatory Framework
2.3.1. France
2.3.2. Germany
2.3.3. Italy
2.3.4. United Kingdom
2.4. Value Chain & Distribution Channel Analysis
3. MARKET SEGMENTATION (includes market size in Value in USD, Forecasts up to 2029 and analysis of growth prospects)
3.1. Type
3.1.1. Beef
3.1.2. Mutton
3.1.3. Pork
3.1.4. Poultry
3.1.5. Other Meat
3.2. Form
3.2.1. Canned
3.2.2. Fresh / Chilled
3.2.3. Frozen
3.2.4. Processed
3.3. Distribution Channel
3.3.1. Off-Trade
3.3.1.1. Convenience Stores
3.3.1.2. Online Channel
3.3.1.3. Supermarkets and Hypermarkets
3.3.1.4. Others
3.3.2. On-Trade
3.4. Country
3.4.1. France
3.4.2. Germany
3.4.3. Italy
3.4.4. Netherlands
3.4.5. Russia
3.4.6. Spain
3.4.7. United Kingdom
3.4.8. Rest of Europe
4. COMPETITIVE LANDSCAPE
4.1. Key Strategic Moves
4.2. Market Share Analysis
4.3. Company Landscape
4.4. 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)
4.4.1. BRF S.A.
4.4.2. Cargill Inc.
4.4.3. Danish Crown AmbA
4.4.4. Dawn Meats
4.4.5. Gruppa Cherkizovo, PAO
4.4.6. Heck! Food Ltd
4.4.7. Hormel Foods Corporation
4.4.8. JBS SA
4.4.9. Mitsubishi Corporation
4.4.10. NH Foods Ltd
4.4.11. Nomad Foods Limited
4.4.12. Tyson Foods Inc.
4.4.13. Vion Group
4.4.14. WH Group Limited
5. KEY STRATEGIC QUESTIONS FOR MEAT INDUSTRY CEOS
6. APPENDIX
6.1. Global Overview
6.1.1. Overview
6.1.2. Porter鈥檚 Five Forces Framework
6.1.3. Global Value Chain Analysis
6.1.4. Market Dynamics (DROs)
6.2. Sources & References
6.3. List of Tables & Figures
6.4. Primary Insights
6.5. Data Pack
6.6. Glossary of Terms
List of Tables & Figures
- Figure 1:
- BEEF PRICE PER METRIC TON, USD, EUROPE, 2017 - 2023
- Figure 2:
- MUTTON PRICE PER METRIC TON, USD, EUROPE, 2017 - 2023
- Figure 3:
- PORK PRICE PER METRIC TON, USD, EUROPE, 2017 - 2023
- Figure 4:
- POULTRY PRICE PER METRIC TON, USD, EUROPE, 2017 - 2023
- Figure 5:
- BEEF PRODUCTION, METRIC TON, EUROPE, 2017 - 2029
- Figure 6:
- MUTTON PRODUCTION, METRIC TON, EUROPE, 2017 - 2029
- Figure 7:
- PORK PRODUCTION, METRIC TON, EUROPE, 2017 - 2029
- Figure 8:
- POULTRY PRODUCTION, METRIC TON, EUROPE, 2017 - 2029
- Figure 9:
- VOLUME OF EDIBLE MEAT MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 10:
- VALUE OF EDIBLE MEAT MARKET, USD, EUROPE, 2017 - 2029
- Figure 11:
- VOLUME OF EDIBLE MEAT MARKET BY TYPE, METRIC TONS, EUROPE, 2017 - 2029
- Figure 12:
- VALUE OF EDIBLE MEAT MARKET BY TYPE, USD, EUROPE, 2017 - 2029
- Figure 13:
- VOLUME SHARE OF EDIBLE MEAT MARKET SPLIT BY TYPE, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 14:
- VALUE SHARE OF EDIBLE MEAT MARKET SPLIT BY TYPE, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 15:
- VOLUME OF BEEF MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 16:
- VALUE OF BEEF MARKET, USD, EUROPE, 2017 - 2029
- Figure 17:
- VALUE SHARE OF BEEF EDIBLE MEAT MARKET SPLIT BY FORM, %, EUROPE, 2022 VS 2029
- Figure 18:
- VOLUME OF MUTTON MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 19:
- VALUE OF MUTTON MARKET, USD, EUROPE, 2017 - 2029
- Figure 20:
- VALUE SHARE OF MUTTON EDIBLE MEAT MARKET SPLIT BY FORM, %, EUROPE, 2022 VS 2029
- Figure 21:
- VOLUME OF PORK MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 22:
- VALUE OF PORK MARKET, USD, EUROPE, 2017 - 2029
- Figure 23:
- VALUE SHARE OF PORK EDIBLE MEAT MARKET SPLIT BY FORM, %, EUROPE, 2022 VS 2029
- Figure 24:
- VOLUME OF POULTRY MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 25:
- VALUE OF POULTRY MARKET, USD, EUROPE, 2017 - 2029
- Figure 26:
- VALUE SHARE OF POULTRY EDIBLE MEAT MARKET SPLIT BY FORM, %, EUROPE, 2022 VS 2029
- Figure 27:
- VOLUME OF OTHER MEAT MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 28:
- VALUE OF OTHER MEAT MARKET, USD, EUROPE, 2017 - 2029
- Figure 29:
- VALUE SHARE OF OTHER MEAT EDIBLE MEAT MARKET SPLIT BY FORM, %, EUROPE, 2022 VS 2029
- Figure 30:
- VOLUME OF EDIBLE MEAT MARKET BY FORM, METRIC TONS, EUROPE, 2017 - 2029
- Figure 31:
- VALUE OF EDIBLE MEAT MARKET BY FORM, USD, EUROPE, 2017 - 2029
- Figure 32:
- VOLUME SHARE OF EDIBLE MEAT MARKET SPLIT BY FORM, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 33:
- VALUE SHARE OF EDIBLE MEAT MARKET SPLIT BY FORM, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 34:
- VOLUME OF CANNED EDIBLE MEAT MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 35:
- VALUE OF CANNED EDIBLE MEAT MARKET, USD, EUROPE, 2017 - 2029
- Figure 36:
- VALUE SHARE OF CANNED EDIBLE MEAT MARKET SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 37:
- VOLUME OF FRESH / CHILLED EDIBLE MEAT MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 38:
- VALUE OF FRESH / CHILLED EDIBLE MEAT MARKET, USD, EUROPE, 2017 - 2029
- Figure 39:
- VALUE SHARE OF FRESH / CHILLED EDIBLE MEAT MARKET SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 40:
- VOLUME OF FROZEN EDIBLE MEAT MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 41:
- VALUE OF FROZEN EDIBLE MEAT MARKET, USD, EUROPE, 2017 - 2029
- Figure 42:
- VALUE SHARE OF FROZEN EDIBLE MEAT MARKET SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 43:
- VOLUME OF PROCESSED EDIBLE MEAT MARKET, METRIC TONS, EUROPE, 2017 - 2029
- Figure 44:
- VALUE OF PROCESSED EDIBLE MEAT MARKET, USD, EUROPE, 2017 - 2029
- Figure 45:
- VALUE SHARE OF PROCESSED EDIBLE MEAT MARKET SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 46:
- VOLUME OF EDIBLE MEAT MARKET BY DISTRIBUTION CHANNEL, METRIC TONS, EUROPE, 2017 - 2029
- Figure 47:
- VALUE OF EDIBLE MEAT MARKET BY DISTRIBUTION CHANNEL, USD, EUROPE, 2017 - 2029
- Figure 48:
- VOLUME SHARE OF EDIBLE MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 49:
- VALUE SHARE OF EDIBLE MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 50:
- VOLUME OF EDIBLE MEAT MARKET SOLD VIA OFF-TRADE, METRIC TONS, EUROPE, 2017 - 2029
- Figure 51:
- VALUE OF EDIBLE MEAT MARKET SOLD VIA OFF-TRADE, USD, EUROPE, 2017 - 2029
- Figure 52:
- VOLUME OF EDIBLE MEAT MARKET SOLD VIA OFF-TRADE CHANNELS, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 53:
- VALUE OF EDIBLE MEAT MARKET SOLD VIA OFF-TRADE CHANNELS, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 54:
- VOLUME OF EDIBLE MEAT MARKET SOLD VIA CONVENIENCE STORES, METRIC TONS, EUROPE, 2017 - 2029
- Figure 55:
- VALUE OF EDIBLE MEAT MARKET SOLD VIA CONVENIENCE STORES, USD, EUROPE, 2017 - 2029
- Figure 56:
- VALUE SHARE OF EDIBLE MEAT MARKET SOLD VIA CONVENIENCE STORES SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 57:
- VOLUME OF EDIBLE MEAT MARKET SOLD VIA ONLINE CHANNEL, METRIC TONS, EUROPE, 2017 - 2029
- Figure 58:
- VALUE OF EDIBLE MEAT MARKET SOLD VIA ONLINE CHANNEL, USD, EUROPE, 2017 - 2029
- Figure 59:
- VALUE SHARE OF EDIBLE MEAT MARKET SOLD VIA ONLINE CHANNEL SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 60:
- VOLUME OF EDIBLE MEAT MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, METRIC TONS, EUROPE, 2017 - 2029
- Figure 61:
- VALUE OF EDIBLE MEAT MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS, USD, EUROPE, 2017 - 2029
- Figure 62:
- VALUE SHARE OF EDIBLE MEAT MARKET SOLD VIA SUPERMARKETS AND HYPERMARKETS SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 63:
- VOLUME OF EDIBLE MEAT MARKET SOLD VIA OTHERS, METRIC TONS, EUROPE, 2017 - 2029
- Figure 64:
- VALUE OF EDIBLE MEAT MARKET SOLD VIA OTHERS, USD, EUROPE, 2017 - 2029
- Figure 65:
- VALUE SHARE OF EDIBLE MEAT MARKET SOLD VIA OTHERS SPLIT BY TYPE, %, EUROPE, 2022 VS 2029
- Figure 66:
- VOLUME OF EDIBLE MEAT MARKET SOLD VIA ON-TRADE, METRIC TONS, EUROPE, 2017 - 2029
- Figure 67:
- VALUE OF EDIBLE MEAT MARKET SOLD VIA ON-TRADE, USD, EUROPE, 2017 - 2029
- Figure 68:
- VOLUME OF EDIBLE MEAT MARKET BY COUNTRY, METRIC TONS, EUROPE, 2017 - 2029
- Figure 69:
- VALUE OF EDIBLE MEAT MARKET BY COUNTRY, USD, EUROPE, 2017 - 2029
- Figure 70:
- VOLUME SHARE OF EDIBLE MEAT MARKET SPLIT BY COUNTRY, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 71:
- VALUE SHARE OF EDIBLE MEAT MARKET SPLIT BY COUNTRY, %, EUROPE, 2017 VS 2023 VS 2029
- Figure 72:
- VOLUME OF EDIBLE MEAT MARKET, METRIC TONS, FRANCE, 2017 - 2029
- Figure 73:
- VALUE OF EDIBLE MEAT MARKET, USD, FRANCE, 2017 - 2029
- Figure 74:
- VALUE SHARE OF EDIBLE MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, FRANCE, 2022 VS 2029
- Figure 75:
- VOLUME OF EDIBLE MEAT MARKET, METRIC TONS, GERMANY, 2017 - 2029
- Figure 76:
- VALUE OF EDIBLE MEAT MARKET, USD, GERMANY, 2017 - 2029
- Figure 77:
- VALUE SHARE OF EDIBLE MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, GERMANY, 2022 VS 2029
- Figure 78:
- VOLUME OF EDIBLE MEAT MARKET, METRIC TONS, ITALY, 2017 - 2029
- Figure 79:
- VALUE OF EDIBLE MEAT MARKET, USD, ITALY, 2017 - 2029
- Figure 80:
- VALUE SHARE OF EDIBLE MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, ITALY, 2022 VS 2029
- Figure 81:
- VOLUME OF EDIBLE MEAT MARKET, METRIC TONS, NETHERLANDS, 2017 - 2029
- Figure 82:
- VALUE OF EDIBLE MEAT MARKET, USD, NETHERLANDS, 2017 - 2029
- Figure 83:
- VALUE SHARE OF EDIBLE MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, NETHERLANDS, 2022 VS 2029
- Figure 84:
- VOLUME OF EDIBLE MEAT MARKET, METRIC TONS, RUSSIA, 2017 - 2029
- Figure 85:
- VALUE OF EDIBLE MEAT MARKET, USD, RUSSIA, 2017 - 2029
- Figure 86:
- VALUE SHARE OF EDIBLE MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, RUSSIA, 2022 VS 2029
- Figure 87:
- VOLUME OF EDIBLE MEAT MARKET, METRIC TONS, SPAIN, 2017 - 2029
- Figure 88:
- VALUE OF EDIBLE MEAT MARKET, USD, SPAIN, 2017 - 2029
- Figure 89:
- VALUE SHARE OF EDIBLE MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, SPAIN, 2022 VS 2029
- Figure 90:
- VOLUME OF EDIBLE MEAT MARKET, METRIC TONS, UNITED KINGDOM, 2017 - 2029
- Figure 91:
- VALUE OF EDIBLE MEAT MARKET, USD, UNITED KINGDOM, 2017 - 2029
- Figure 92:
- VALUE SHARE OF EDIBLE MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, UNITED KINGDOM, 2022 VS 2029
- Figure 93:
- VOLUME OF EDIBLE MEAT MARKET, METRIC TONS, REST OF EUROPE, 2017 - 2029
- Figure 94:
- VALUE OF EDIBLE MEAT MARKET, USD, REST OF EUROPE, 2017 - 2029
- Figure 95:
- VALUE SHARE OF EDIBLE MEAT MARKET SPLIT BY DISTRIBUTION CHANNEL, %, REST OF EUROPE, 2022 VS 2029
- Figure 96:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, EUROPE, 2020 - 2023
- Figure 97:
- MOST ADOPTED STRATEGIES, COUNT, EUROPE, 2020 - 2023
- Figure 98:
- VALUE SHARE OF MAJOR PLAYERS, %, EUROPE, 2022
Europe Edible Meat Industry Segmentation
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. France, Germany, Italy, Netherlands, Russia, Spain, United Kingdom are covered as segments by Country.
- Pork is the major type of meat consumed in Europe, and the sales of pork increased by 1.57% in 2022 compared to the previous year. In 2021, the European pork meat market experienced a major trend related to rising output. EU market leaders continuing to expand production are Spain, Denmark, and the Netherlands. The supply of pork in Europe was significantly greater than the demand in 2022. As a result, pork consumption increased across Europe, particularly in the south. However, lower carcass prices and the threat of additional African Swine Fever (ASF) outbreaks in Central Europe may hamper the growth of the market in the future.
- Beef consumption is mainly driven by the demand for ready-to-eat meat products across Europe. In Europe, the demand for processed beef is rising due to increased demand for convenient food like sandwiches, beef sticks, bacon, beef jerky, and pork rinds. Processed beef is projected to register a CAGR value of 1.68% during the forecast period. BRF SA, Cargill Inc., Danish Crown Amba, and Tyson Foods Inc. are the key players that offer processed beef in Europe.
- Mutton is the fastest-growing segment of meat in the region, and it is projected to record a CAGR value of 0.91% during the forecast period. There are over 70 million sheep and goats in the European Union (85% sheep and 15% goats). Greece, Spain, France, and Romania are the major mutton-producing areas in Europe. Around 20% of the mutton that is consumed in the region is imported. New Zealand supplies around 89% of the mutton requirement in all other European countries. The meat from lamb (sheep meat, less than one year) is more popular than regular mutton (sheep meat, less than three years) in Europe.
| Type | |
| Beef | |
| Mutton | |
| Pork | |
| Poultry | |
| Other Meat |
| Form | |
| Canned | |
| Fresh / Chilled | |
| Frozen | |
| Processed |
| Distribution Channel | ||||||
| ||||||
| On-Trade |
| Country | |
| France | |
| Germany | |
| Italy | |
| Netherlands | |
| Russia | |
| Spain | |
| United Kingdom | |
| Rest of Europe |
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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 鈥淧rocessed鈥� form. The other purchases of meat happen through the consumption of meat at foodservice outlets (restaurants, hotels, catering, etc.). 鈥�
- 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. 鈥�
- 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.鈥�
- 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.鈥�
| 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 W眉rstchen, 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 Hy艒go 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
糖心vlog传媒 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.鈥�
- 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.鈥�
- 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.鈥�
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms.
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