Once a quiet affair of herders, ranchers, butchers, and government officials is today the biggest meat conversation in East Africa—welcome to the Kenya Meat Expo 2025.
Held at Nairobi’s iconic KICC, this is no ordinary meat event. This is where nyama meets change—on every plate, in every county, and across every cold chain.
The First Cut – 2021
A pilot expo under the banner “Safe and Quality Meat for Nutrition, Health and Wealth Creation” occurred in 2021.
The talk? Technical. The crowd? Vets, butchers, livestock officers, but hunger? Oh, it was real.
For the first time, Kenyans got a front-row seat to what happens before that mutura or choma hits their plates. A conversation was born. A culture shift ignited.
Turning Up the Heat – 2023
By its 2nd edition, the Expo had outgrown its boots. USAID, AU-IBAR, and other big names stepped in.
The tone shifted—resilience, innovation and job creation took centre stage. It was no longer just about nyama—it was about the systems behind it.
Cold-chain tech, traceability tools, and digital livestock markets weren’t just buzzwords—they were changing lives.
The message? Meat is an economic engine.
Muscles, Markets & Margins – 2024
2024 turned into a nyama carnival! Camel meat startups. Pastoralist breeders. ASAL counties like Turkana and Marsabit turned up and took the event by the horns!
From feed innovators to breed optimizers, Kenya began to see meat as more than a dish—it became a climate, culture, and coin conversation.
The Fourth Cut – 2025
This year’s meat expo will take place from Wednesday, August 6, to Friday, August 8, 2025 at the Kenyatta International Convention Centre (KICC), Nairobi.
This year? We’re cutting deeper. Under the theme “Driving Sustainable Growth Across the Meat Value Chain”, 2025 delivers a Fodder Innovation Zone—spotlighting feed, the secret sauce behind healthy, juicy and tender nyama.
The event is also about pastoralist-led dialogues—putting the mic where it belongs and a national PPR awareness push—because healthy sources of meat means healthy homes.
It’s also about a truth bomb—your nyama story? It starts with the grass, the herder, and the systems behind the steak.
What Should I Expect as I Walk In Today?
I expect the scent of sizzling meat blending with the buzz of innovation. I expect gumboot-wearing herders rubbing shoulders with suited investors. I expect real conversations.
Big ideas. And deeper questions:
Is our meat safe? Do we know where our meat comes from? Can this industry lift our youth from poverty?
One thing is clear: Kenya is no longer just eating meat. It’s thinking about it.
