Angas Beef, from lowly native cow to upscale hotel-dinner chow.
Angas Beef, which is an abbreviation for Batangas Beef, was given a product launching a few days ago at the Shangri-La at the Fort Hotel at Bonifacio Global City in Taguig as a kick-off to the campaign.
Angas Beef is 100% grass-fed.
Angas Beef is an indigenous cattle being rebranded for the gourmet market.
While the meat industry in the Philippines is heavily dependent on imports, local animal farmers are working hard to provide for the local demand, while also improving meat quality.
Local indigenous beef offers a cheaper, tastier, and healthier alternative to imported Angus beef.
Magsasaka, Inc., a non-government organization (NGO) dedicated to “developing Philippine agriculture and uplifting farmers’ lives,” on Sunday launched a branding campaign in an apparent bid to market Batangas beef or “Bakang Batangas” to a wider and more upscale market.
Dexter Villamin, founder of Magsasaka, Inc., claims that with improved animal husbandry practices in raising and fattening cattle, they have managed to raise the mid-sized local cattle to a weight exceeding 450 kilograms per head by the time they reach 2 years old.
In a statement, the NGO said that 5-star hotel chefs have likened the overall quality of Angas Beef to the much more expensive imported beef. Magsasaka Inc. added that it has the “right amount of fat and lean meat acceptable to every diner, including health-conscious consumers and discriminating beef connoisseurs.”
Angas Beef is produced in DV Boer Farm, an agri-business entity in Balibago, Lian, Batangas. It reportedly has some 6,000 head of cattle being raised in over 50 “sub-farms” nationwide today. (PNA)
Batangas is well-known for its Kapeng Barako and Batangas Bulalo. Now there is another Batangas
pride making its way to the upscale market.