I am a true-bloodied magbababoy. Or magkakarne if you prefer. Through Theotokos International Enterprises, the first company I founded, I sell different kinds of meat - beef, pork, chicken, and lamb. I deal with most of the country's leading meat processors, I supply meat to different upscale, mid-scale as well as low-scale restaurateurs, other importers and traders, and wet markets in and around Metro Manila.
I import my stocks from Canada, the USA, Australia, New Zealand, Spain, Germany, France, Brazil, Holland, Belgium, Denmark, The Netherlands, and Korea.
Two advantages of buying imported meat that most Filipinos still aren't aware of: One, imported meat costs at least 30% less than our local meat; and two, imported meat is of much better quality than our local brands.
Why is imported meat cheaper than our local meat? Because international prices of meat are dictated by free competition. For instance, I am currently selling pork liver from the USA at P50 per kilo. Traders at Farmers market in Cubao are currently selling the same at P105 per kilo.
Why is imported meat of better quality than our local meat? Several factors come into play. Feeds play a most important role. Our local hogs for instance are fed with low-grade feeds if not left-overs from our tables; hogs from my suppliers are pampered with feeds and vitamins which are all scientifically developed and tested. Environment provided for the animals comes next. Our local hogs for instance are mostly raised in backyard environment and endure our tropical heat; hogs from my suppliers live in airconditioned pens. Rearing and slaughtering practices are another important factor. Hogs in our country are for instance slaughtered very inhumanely, with knives slitting through the animals' throats which cause the animals to shriek and thereby contract their muscles; Hogs from my suppliers are slaughtered very humanely, often through electric shock, which even relaxes the muscles of the animals. Now, be aware that contracted muscles of the animal have very negative effects in the taste of the animal's meat. Just imagine, the animal could have died from shrieking, not entirely from loss of blood through the slit in its throat. You died shrieking, shaking, even wildly protesting your death and your being tied in all fours, would you still wonder if your flesh would ever taste good? Also, local hograisers would still market sow meat even after four or five childbirths. Imagine the meat of a lola who has already given birth to dozens of children. How do you think would it taste? Sorry for the analogy but a study I made a couple of years ago showed that the average Filipino eats at least 9 kilograms of sow meat a year. Now, sow meat for my suppliers are not for human consumption. They are made into feeds.
In the meat industry, I've learned a lot about meat science. I shall write about them in due time. Meanwhile, herewith below are some of the meat products I carry and -- in Filipino -- nilalako.
Pili na po kayo!!
Products
The products being imported and traded by the company include but are not limited to the following:
• Pork
o Ham
o Loin
o Belly
o Fat
o Skin on fat
o Skin (Back, Belly & Mixed)
o Liver
o Ear
o Headmask
o Jowl
o Rosary bones
o Back bones
o Femur bones
o Picnic
• Beef
o Tenderloin
o Striploin
o Sirloin
o Rib eye
o Chuck
o Forequarter
o Brisket
o Shank
o Tripe
o Mechanically Deboned Meat
o Trimmings
• Chicken
o Legquarter
o Mechanicaly Deboned Meat
I import my stocks from Canada, the USA, Australia, New Zealand, Spain, Germany, France, Brazil, Holland, Belgium, Denmark, The Netherlands, and Korea.
Two advantages of buying imported meat that most Filipinos still aren't aware of: One, imported meat costs at least 30% less than our local meat; and two, imported meat is of much better quality than our local brands.
Why is imported meat cheaper than our local meat? Because international prices of meat are dictated by free competition. For instance, I am currently selling pork liver from the USA at P50 per kilo. Traders at Farmers market in Cubao are currently selling the same at P105 per kilo.
Why is imported meat of better quality than our local meat? Several factors come into play. Feeds play a most important role. Our local hogs for instance are fed with low-grade feeds if not left-overs from our tables; hogs from my suppliers are pampered with feeds and vitamins which are all scientifically developed and tested. Environment provided for the animals comes next. Our local hogs for instance are mostly raised in backyard environment and endure our tropical heat; hogs from my suppliers live in airconditioned pens. Rearing and slaughtering practices are another important factor. Hogs in our country are for instance slaughtered very inhumanely, with knives slitting through the animals' throats which cause the animals to shriek and thereby contract their muscles; Hogs from my suppliers are slaughtered very humanely, often through electric shock, which even relaxes the muscles of the animals. Now, be aware that contracted muscles of the animal have very negative effects in the taste of the animal's meat. Just imagine, the animal could have died from shrieking, not entirely from loss of blood through the slit in its throat. You died shrieking, shaking, even wildly protesting your death and your being tied in all fours, would you still wonder if your flesh would ever taste good? Also, local hograisers would still market sow meat even after four or five childbirths. Imagine the meat of a lola who has already given birth to dozens of children. How do you think would it taste? Sorry for the analogy but a study I made a couple of years ago showed that the average Filipino eats at least 9 kilograms of sow meat a year. Now, sow meat for my suppliers are not for human consumption. They are made into feeds.
In the meat industry, I've learned a lot about meat science. I shall write about them in due time. Meanwhile, herewith below are some of the meat products I carry and -- in Filipino -- nilalako.
Pili na po kayo!!
Products
The products being imported and traded by the company include but are not limited to the following:
• Pork
o Ham
o Loin
o Belly
o Fat
o Skin on fat
o Skin (Back, Belly & Mixed)
o Liver
o Ear
o Headmask
o Jowl
o Rosary bones
o Back bones
o Femur bones
o Picnic
• Beef
o Tenderloin
o Striploin
o Sirloin
o Rib eye
o Chuck
o Forequarter
o Brisket
o Shank
o Tripe
o Mechanically Deboned Meat
o Trimmings
• Chicken
o Legquarter
o Mechanicaly Deboned Meat
No comments:
Post a Comment