Beyond Pork Filipino Butchery Skills Need To ‘Innovate’: A Case Study In Effective Marketing

The butchery industry is considered an art. It requires passion, skill, and knowledge for perfect cutting off a certain carcass. Butchers have a special way of slaughtering animals for meat that helps retain the taste. They are the one who’s responsible for maximizing the meat to avoid wasting any part of it and transform it into high-quality raw products. Australia is one of the well-known countries that gives attention to the Butchery Industry. The Meat and Livestock Australia (MLA) is a producer-owned, not-for-profit organization that delivers research, development and marketing services to Australia's red meat industry. It is also known for organizing lots of butchering competition all over the world. Last 2013 MLA organized a competition in the Philippines.

The Philippines is known for its delicious dishes such as the adobo, lechon, caldera, and kare-kare. This gives the Filipino an advantage in cooking but most of the Filipino chefs needs improvement in terms of cutting meats. Being a skilled butcher cut the meats in a classic and creative way and it brings out the flavor of the meat. Butchering is one of the hardest skill to learn. It needs time and attention to learn different ways of cutting that could be appropriate to the dish to be cook by the chef. A chef with a good hand in cooking and a butcher that is good in using a knife is the best combination to come up with a delicious and palatable dish.

Statement of the problem

The main problem of the Philippine Butchery Industry is how it will innovate the skills and expand the knowledge of every Filipino butchers in relation to different cooking techniques. This problem arises because most of the Filipinos settle for less. It is part of the Filipino culture to be content in doing easier things that result in unwillingness towards innovation and development. Like what is happening to the Filipino butchers, most of them are contented to the basic skill they know in cutting meats. They do not master the skill rather they just continue doing what they just know. Also, we, Filipinos do not open ourselves to something new. Like other countries, Filipino butchers should also learn how to cut lambs even if it is not a norm to us.

Another root cause of the problem is the lack of pieces of training of the Filipino butchers. There are schools that offer Tesda Butchery or Slaughtering Training skills in different part of the country, but still, they cannot develop well-trained butchers. One of the responsibilities of the butcher is to value every part of a carcass to avoid meat wastes. Based on the opinions of a professional- Mr. Perez (2013), Filipino butchers should improve their creativeness and their practicality in cutting the meat. This signifies that Filipino butchers do not maximize the use of the meat that leads to disposing instead of selling it to the market at a higher price. Filipino should bare on their minds that every piece of the meat is valuable and the meat that we believe to be disposed of can be transformed into a high-quality product. Another root cause is that Filipino butchers have just a little knowledge about the right cut of meat to be used in certain cooking techniques. The connection of the chef and butcher is important in order to produce a delectable dish. A butcher should be knowledgeable when it comes to cooking so that he/she will know the right cut that will suit the cooking method to be used by the chef. It is important to have a connection between the two to be able to maintain the original flavor and taste of the meat.

Causes of the problem

The main problem of the Philippine Butchery Industry is how it will innovate the skills and expand the knowledge of every Filipino butchers in relation to different cooking techniques. This happens because of the following reasons:

Butchery Basic Skills

Filipino butchers just know the basic skills in cutting meats. This is one of the causes of the problem. Most of the time it is the trait of a Filipino to stop learning about a certain skill. Filipinos are contented to the easy way wherein they get used to. In general, this is something that the Filipinos should have avoided. Like what happened in the MLA Young Competition Pencil Box, Ramirez (2013) said that only five out of twelve participants who cut the meat against in the grain. But if we will think about it, it is just a basic knowledge that all of the butchers should know in cutting a meat. As a butcher it is not enough that you know something, you should learn every cut for the whole carcass

Lack of Practice

Based on the results of the competition namely the MLA Young Chef Pencil Box and Iron Butcher Challenge, Filipino butchers lacks in practice. Most of the participants do not perform the basic cuts perfectly. This also reflects the training schools that the participants are in. There is a lot of school in the Philippines that offers Tesda Butchery and pieces of training but the problem is the way of developing Filipino butchers is not enough to compete internationally. The training schools need development and should change their strategy in producing future butchers.

Knowledge about Cooking

As a butcher, it is also important to be knowledgeable about the different cooking techniques. A butcher should know every right cut to be used in a particular way of cooking. It is essential that the butcher and the chef should have an internal connection to be able to come with the best result. Like what Ramirez (2013) said, it is the most important that the young ones know the cutting against the grain technique and what cooking methods are suited in together. Cutting against the grain of the meat is essential because it brings out the tenderness of a meat.

Practice Maximization and Utilization of Meat

Filipino butcher lacks in giving value to all parts of a meat. In cutting a meat, practicality should be applied. Like the one segment in the Iron Butcher Challenge, everyone should practice the value-added technique wherein transforming low-grade meats into a high-quality product. Practicing the value-added technique helps in avoiding disposing meat wastes.

Kind of Meat

Commonly, Filipinos only cut meats, beef, fishes, and chickens. To have an innovation Filipinos should also try new kind of meat like lamb. Even though Filipinos do not cut the meat of a lamb, it is stated in the competition happened last 2013 entitled ‘’ Iron Butcher Challenge’’, that even though it is the first time of the participants a meat of a lamb, still, there are nine Filipino participants do it properly. The SWOT analysis helps to perceive one’s strengths and weaknesses and even the threats and opportunity of a company or industry. Through the support of SWOT, it can give much clearer information about the company’s /industry’s stand, characteristics and things that can be possible to improve.

Decisions criteria and alternative solutions

The following alternatives that will be presented in this chapter are supported by the decision criteria below to come up with a good solution regards to the problem.

Compatibility

Compatibility is the accurateness of the solution towards the problem. This also shows if there are existing situations that are similar to the alternative solution. In this way, we can determine if yes or not.

Resources Cost

Resources Cost pertains to the needed resources considering the amount of money will be used in a particular alternative solution and/or the people needed for the implementation of the alternative chosen.

Consistency

Pertains to the unchanging set of rules and situation or the quality of uniformity of the alternative.

Ease of Implementation

It determines the speed and the time will be consumed in choosing a certain alternative.

Effectiveness

It pertains to the achievement of the objectives and a plan is the best solution for the given problem.

Alternative Solutions

The first alternative for this study is the development and innovation for a new educational strategy or curriculum of each Butchery Tesda and Training Schools. In the study of Dr. Marope (2013), he states that the curriculum represents a conscious and systematic selection of knowledge, skills, and values: a selection that shapes the way teaching, learning and assessment processes are organized by addressing questions such as what, why, when and how students should learn. Curriculum development indicates progress, planned and systematic process that generates positive changes in the educational system. The training school in the Philippines must develop and engage in a new educational strategy since it is showed in a lot of competition said in the article of Hospitality News Philippines that most of the participants to use the basic skills in butchering. The main purpose of a developed curriculum is that the Philippine Butchery Industry should adopt the curriculum internationally to be able to catch up with the other countries. By the help of this idea, the Philippines will have a chance to develop well-skilled butchers and fully-equipped with the knowledge and techniques with different kinds of meats like lamb, cattle, etc. Producing a butcher with skills and knowledge as a weapon will create abounding opportunities no matter what country Filipino butchers will go.Having a new curriculum or educational strategy brings innovation to the overall outcome of the industry. In terms of its time of implementation, it may take so long, but one whole preparation will contribute a life-changing and continues perennially.

The second alternative is the Philippine Butchery Industry should have a coordination internationally to organize more competition for the Butchers all overall the world.To be able to be globally competitive, an individual must be globally competent to compete with the other countries.A competition makes a person excited. Winning a match with different citizenship provides you a great recognition, not only your name but also your country.The Philippines should conduct or create competitions that will motivate Filipinos to enhance their butchery skills. Competitions can help butchers to boost their willingness towards butchering and could also be one of the reason for some Filipino butchers to know more about what they needed to learn and enhance. Filipino butchers joining in international competitions gives awareness to the others that it exists. People will have a new perspective with the butchery industry and they will learn to appreciate it. International awareness also gives inspiration and motivation to the Filipinos that are just starting in the butchery industry. Having a dream being known globally influence one’s mind to strive for the best, be diligent and aiming for being an expert.

The third alternative is the butchery industry in the Philippines should propose plenty of colloquium.The main problem of this analysis is that Filipino butchers need to innovate their butchery skills and knowledge. In order to come up with this, Filipino butchers should organized meetings consistently in order to arise with a development. Communication helps an individual to have a new knowledge and learn something. I suggest that the Philippine Butchery Industry should engage in organizing a colloquium regularly wherein, Filipinos in different regions will unite and discuss a particular topic that will expand to the knowledge of Filipino butchers. Colloquium refers to a formal meeting that is composed of scholars, students, lecturers and other experts in the given field. A presenter talks about certain topic followed by discussion and questioning of each people about the particular topic. This last for a couple of days. Organizing a colloquium can help those butchers to learn more about cutting meats. Conducting this kind of activity can be the way for Filipinos to fill some of the lackings in this kind of industry. Having seminar of at least 5 times a year could greatly help the industry to be more recognized in this country. But the disadvantage of this is, only a few people can manage to attend a colloquium.

Recommended solution, implementation and justification

Based on the criteria provided, the recommended solution for this case study on innovating the skills and knowledge of the Filipino butchers is the first alternative which suggests a development and innovation for a new educational strategy or curriculum of each Butchery Tesda and Training Schools. This alternative solution is chosen because it is the most effective among the three and it centers on how to develop competent Filipino Butchers and this will be proved by the following criteria.

Compatibility

This solution shows a higher potential and suitability to deal with the problem. Among the three alternatives, it is the only one that is capable to give experience in a wide range of people. Unlike the two alternatives, that only promotes one recognition and entitlement. Education is the weapon of all Filipino butchers to be a professional not only in the Philippines but also internationally.

Resources Cost

Implementing this plan needs a partnership with the group of experts. To be able to come up with the best result, the butchery industry should choose people to incline in the given the field to produce an effective and high-quality curriculum. It is also the most cost-effective among the three alternatives since it last.

Consistency

This is the only alternative solution that has a wide range of scope. All of the Filipino individuals who want to be a competent butcher will be capable to acquire the innovation in their skills and knowledge. Unlike in the third alternative, only a few people may have the chance to learn and expand their knowledge. This is the only solution that will be consistent in terms of its implementation and effectiveness.

Ease of Implementation

Innovation needs time to produce an excellent outcome. This plan will not consume plenty of time since as a lot of experts are involved. Though the researchers may take time to produce the final paper for the newly developed curriculum, it will ensure that this solution will last and the most effective to do, unlike other alternatives.

Effectiveness

This plan is the most effective to among the given three alternatives. Its main priority is all the Filipino butchers, unlike the other alternative that only chosen individual will be able to experience an innovation to their butchery skills. Measuring the effectiveness of one’s plan is to look forward to its result and if it really accomplish the main objective and address the main problem of the situation. The first alternative will result in producing well-equipped Filipino butchers that gain relevant knowledge and skills from the new develop curriculum. It improves the work of every Filipino butchers. As indicated in the disadvantage of formulating a newly developed curriculum, it shows that it needs a lot of time for the researchers to come with an effective and high-quality curriculum but it should bear in minds that all things that are given a lot of time and effort will result to triumph.

The second and third alternative may also innovate the skills and provide a relevant knowledge but it only focuses on a smaller scale. That is why the chosen best solution is the third alternative which deals with the main problem of this case. If this plan doesn’t work due to circumstances, the contingency plan is to keep the existing curriculum but will establish seminars and workshop for the Filipino butchers. Training and practice make an individual enhance its skills but unlike in a systematic curriculum it is attached with relevant pieces of information and consistent training for a student.

Gantt chart

The Gantt chart shows the time allotted to each step in developing and implementing the new educational curriculum with pieces of training. The chart above shows the time allotted from meeting with the education department until the implementation of the alternative solution. It indicates in the chart above that the development of the new curriculum takes four months to study. This shows that the research team put a lot for the adjustments, revisions and developing curriculum for the innovation of the skill and knowledge of each and every one of Filipino butchers. Every plan should consider all circumstances before implementing it to avoid mistakes and inaccuracy. A meticulous process is needed in order to come up with a good result.