WHY CAN'T LOCAL BEEF COMPETE WITH THE IMPORTED BEEF?

 

WHY CAN'T LOCAL BEEF COMPETE WITH THE IMPORTED BEEF?

 

It has often happened in our country; many strangers prefer to buy imported beef and those sold in supermarkets compared to beef sold in the local market.

 

Based on information obtained from several foreigners that, “we don't want to buy meat that is sold in the local market because it is NOT HYGIENIC, THE CUTTING WAY IS NOT CORRECT, THE MEAT CUTTING IS NOT CORRECT, SOMETIMES MIXED WITH MEAT FROM OTHER ANIMALS AND DOES NOT MEET THE FRESH MEAT STANDARDS.

Judging from the problems above, it can be concluded that if we do not change the way of slaughtering animals and do not pay attention to health problems, then in the future our local products will not be able to compete with existing imported products whose volume is currently very high.

 

Here will also be some information on how to properly slaughter beef in order to invite foreigners to buy local meat from us.

 

How to Slaughter a Cattle

Often people do not care about the method or technique of how to properly slaughter a cattle, but in fact this method is very influential on the rigormortis process of meat. Rigormortis is a physical cluster at the time of death which often occurs periodically up to 24 hours after the animal dies.

 

Judging from the picture above, we can categorize meat from parts of the cow's body such as: neck, breast, nape, ribs, short plate, short loin, tender loin, sirloin, buttocks, round, hips, and calves.

 

 

Beef imported into Timor-Leste is in both frozen and fresh conditions. Actually, both go through the cooling process, but it can be said that there is a difference between the two.

 

Fresh meat (chilled beef) oxygen is removed; therefore, protein can still develop because there are enzymes in it.

Frozen meat (frozen beef) will turn off the enzymes in the meat and cause the protein cannot grow.

 

However, the quality and taste of fresh (non-imported) beef is still better if we control all preparations until the slaughter techniques and cuts of meat meet internationally approved standards.

 

 

 

 

 

 

 

 

Writer:

Inacio Fernandes Quintao, L. Agp

 

 

LinkedIn: Inacio Fernandes Quintao

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