These animals are promising beef producers. Gourmets consider banteng cuts among the finest of meats, and Indonesia cannot export enough to satisfy the demand in Hong Kong and Japan alone. The meat's outstanding characteristics are its tenderness and leanness. When the animals are maintained and finished under traditional village management, total fat content of the meat (both on a liveweight and carcass basis) is usually less than 4 percent. Little of the fat is deposited among the meat fibers (marbling).

The domesticated form of the banteng was first introduced to Australia in 1849 with the establishment of a British military outpost on the Cobourg Peninsula called Port Essington. Twenty animals were taken to the Western Arnhem Land, in current day Northern Territory, as a source of meat. A year after the outpost’s establishment, poor conditions including as crop failure and tropical disease led to its abandonment. With the departure of British troops, the banteng were released from their grazing pastures and allowed to form a feral population. By the 1960s, researchers realized that a population of about 1,500 individuals had developed in the tropical forests of the Cobourg Peninsula.

Since their introduction in 1849, the population has not strayed far from its initial point of domesticated life; all currently live within the Garig Gunak Barlu National Park. As of 2007, the initial population had grown from only 20 in 1849 to 8,000-10,000 and is used exclusively for sport hunting and Aboriginal subsistence hunters.

Australia Wide Safaris operate their Banteng safaris on Coburg Peninsular.
Banteng are a very unique animal of the bovine species and whilst they are a bovine, their similarity to cattle ends right there. They carry an impressive set of curved trophy horns, starting with a length per horn of 18"- 25" on a very big bull.