Team Herald
MARGAO: With the Lenten season drawing to a close and people gearing up for a flurry of weddings, feasts, and community gatherings—particularly among the Catholic community—a shadow looms large over the celebrations. An acute shortage of beef in local markets has thrown the hospitality industry into turmoil.
From popular restaurants to well-established catering services, business owners are facing unprecedented challenges. The beef supply crisis has not only disrupted operations but also forced many to rethink menus and revise prices—moves that are alienating regular customers and putting livelihoods at risk.
John Fernandes, who runs a family-owned restaurant in the heart of Varca, said the situation is worsening by the day.
“We’ve always served traditional Goan dishes, and beef items like beef chilli fry, beef xacuti, and steaks were our top sellers, especially with tourists and local customers alike,” he said. “But now, either we can’t get the meat at all, or it’s so expensive that we can’t afford to keep it on the menu. Business is down, and I’m afraid it’ll only get worse as the wedding season approaches.”
John isn’t alone. Across Salcete and neighbouring talukas, caterers are scrambling to make last-minute changes to pre-planned menus as beef becomes harder to procure. Santano D’Souza, a caterer based in Raia who handles a significant number of Catholic weddings and church feasts, said his team had to completely remove beef dishes from upcoming events.
“We’ve already confirmed several bookings for May and June, but now we’re calling clients and explaining that we can’t serve beef,” he explained. “Most of them understand, but some are disappointed. Beef roast and tongue masala are traditional staples at Goan Catholic weddings—it’s not just food, it’s part of the culture.”
According to local sources in the meat trade, the supply crunch stems from multiple factors, including disruptions in inter-state cattle transport, stricter enforcement of animal transportation laws, and reduced availability from traditional suppliers.
A local butcher in Margao, who preferred not to be named, said, “We used to get regular supplies from Karnataka, but that’s been inconsistent lately. And when the stock does arrive, prices are through the roof.”
Indeed, the cost of beef has spiked dramatically. This leaves both small eateries and large catering operations struggling to make ends meet.