In this thesis, I observed Turkey’s red meat sector, past successes and failures of country in meat and livestock trade, tendencies in international markets, government’s competitiveness, and worldwide export and import strategies. Before starting my research, I gave short information about the previous research made by some Turkish scholars in this matter to give a better insight to the problem. As a second step, I gave information and structural data about international red meat sector, their consumption and production potential in order to being able to analyze the potential and current place of Turkey among international community. After making research about the international red meat production and consumption trends, I turned my focus on Turkish consumption trends and production values, as well as import of Turkey in order to meet domestic demand and also export capabilities. After concluded all these researches about affected factors to the production and trade of red meat internationally, collecting and analyzing data from several sources (FAOSTAT, OECD, TURKSTAT and etc.) about potentials of Turkey red meat sector, governmental support, and various actions which are taken to improve the export capabilities and increase the domestic production numbers, I used qualitative and quantitative methods to compare Turkey’s production efficiency with world’s leading red meat producers.