Imagine the coldest place you’ve ever been to; it’s how you’ll feel once you step inside North Star Meat Merchant Inc.’s cold storage area here in its 2.1-hectare meat facility in Bulacan. The thermometer reads -20 degrees Celsius. It’s literally a giant freezer because this is where the company stores its inventory of both local and imported meat—pork, beef, etc, of different cuts and sizes. I had to put on thick thermal wear, the same kind I wore in ice-cold Harbin some years back, before I could enter North Star’s facility. There’s a sprawling area for storing boxes and boxes of imported me…