Bisnis Bali reports that most of the large hotels in Bali are reluctant to use local beef products.
The chief of Bali’s Livestock and Animal Health Office
, I Putu Sumantra, said on Friday, August 10, 2012, that beef products produced in Bali constitute and used by the island's hotels and restaurants represent only around 10% total local beef consumption.
The island of Bali slaughters around 44,000 heads of cattle each year to meet local demand for beef.
The government estimates only 4,000 heads of cattle are used by hotels and other tourism-related companies each year. “And that amount is only for select cuts sought by hotels and restaurants,” Sumantra explained.
He said the low consumption of local beef by the island’s tourism industry is due to the low quality of Bali-produced beef and an inability to compete with higher quality of imported beef products. Hotels and restaurants in Bali are primarily seeking the more tender cuts of meat that come from cattle slaughtered in their adolescence, a need more adequately met by imported cuts.
Local beef producers seek to sell their cattle at a heavier slaughter weight, preferring not to slaughter younger animals.
Imported beef also tend to have a higher fat content, with well-marbled beef preferred by Bali’s hotels and restaurants.
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