PUBLISHER: Grand View Research | PRODUCT CODE: 1611609
PUBLISHER: Grand View Research | PRODUCT CODE: 1611609
The global red meat market size is estimated to reach USD 1,208.46 billion by 2030, growing at a CAGR of 5.5% from 2025 to 2030, according to a new report by Grand View Research, Inc. The rising demand for red meat globally is driven by several interconnected factors. One of the primary influences is economic growth. As disposable incomes increase, particularly in emerging economies across the Asia Pacific, Latin America, and parts of Africa, consumers are able to afford higher-priced protein sources like red meat. This economic uplift allows families to incorporate a wider variety of premium food options into their diets, making red meat a more accessible choice.
Additionally, urbanization has significantly shifted dietary patterns. City dwellers are increasingly adopting Western eating habits that favor red meat consumption. This trend is especially pronounced among middle-class populations who have greater access to diverse food options and are willing to spend on quality protein sources. The combination of urban living and increased income leads to a greater prevalence of red meat in everyday diets. Health and fitness trends also play a crucial role in driving demand for red meat. There is a growing awareness of the importance of protein in diets, with red meat being recognized as a nutrient-dense source of high-quality protein, iron, and essential vitamins like B12. Health-conscious consumers, including fitness enthusiasts, view red meat as beneficial for muscle growth and recovery despite some concerns about saturated fat. This perception positions red meat as an attractive addition to a balanced diet for those looking to enhance their protein intake.
Moreover, cultural and culinary traditions significantly sustain the demand for red meat. In many regions, red meat holds cultural value and features prominently in traditional meals, celebrations, and family gatherings. Even as global diets diversify, it remains central to various cuisines-such as steaks in North America, lamb dishes in the Middle East, and beef barbecues in Latin America-reinforcing its role as a staple food choice.