WE'RE IN THIS TOGETHER
Producing more local food and doing it in a way that honors Hawaii’s natural and cultural resources is not the job of one company. It will be the result of sustained commitment and collaboration between producers, consumers, politicians, activists, and more. Kunoa working on doing their part in fueling the shift to local food and re-energizing the market around Hawaii beef. Having purchased and invested heavily in the state’s largest butchery on Oahu, Kunoa is opening new options for Hawaii ranchers, supporting a pathway for more cattle to be raised for local consumption—and allowing it to be done at a lower cost, keeping more ranchers, more jobs, and more land in agriculture.
Cattle are healthiest on a diverse diet of grasses, forbs, sedges, shrubs, grains, and even trees; that’s how the species evolved, and that’s how our ancestors traditionally fed their domesticated herds. This changed during the industrial revolution when humans flipped the food pyramid for beef cattle on its head. Instead of growing to maturity on modest, natural amounts of grains and fatty legumes while roaming at pasture, many cattle now spend the last several months of life in confined feeding operations gaining weight on a diet mostly absent of grass.
In Hawaii, with year-round growing season and plentiful water, Kunoa cattle are able to grow as their physiology intended them to—happily grazing on plentiful local forages and carefully selected supplements while steadily, and healthily, gaining weight without any added hormones or antibiotics. Throughout their entire life cycle, the health of the animals is Kunoa's top concern. They treat each and every cow humanely and with the dignity these remarkable animals deserve.