I dont know if this has anything to do with it but meat has to be hung for a while for tenderness and flavour. I dont know about the cities but in the villages animals are killed in the morning, sold in the market and then eaten. Not so many fridges or chillers. You need an area where floods and tropical storms wont be a problem. You need infrastructure if you are going to any scale, exporting etc. Stock thefts could be a problem. The fencing I have observed in the Philippines is fairly primative. I would say it is quite speculative setting up a beef operation in the Philippines. It depends on what resources you have I suppose. Happycats how do you get around the carcinogenic copra? Have you considered pork? What is the per kilo value of beef compared to pork?
