Market Options

Country Natural Beef

HCPCA members participate in this program in which members’ cattle, born and raised in Hawaii, are shipped to the mainland. The cattle are pasture and feed lot raised without hormones, antibiotics, genetically modified grains or animal by-product feeds. Strict standards are adhered to in this program and members own the beef throughout the production chain and until it reaches the consumer. HCPCA supplies about 10,000 head to CNB each year, about 25% of all cattle in CNB.

More information at

Hawaii Ranchers
Hawaii Country Beef

A program is in the works to bring Hawaii-born beef product back to Hawaii. After all, Hawaii ranchers are known for their fine genetics and good breeding. Pastured on the mainland and finished on grain in feedlots, Hawaii-born cattle become top quality beef, consistent in its tenderness, texture and flavor. Hand selecting Hawaii-born cattle, processing them and shipping them back to the islands for consumption is the goal of this program.

Update! Hawaii Ranchers finished beef will be available in November at Hawaii’s finest and best restaurants. Return for details or e-mail at

Hawaiian Red Veal
In 2009, HCPCA began marketing Hawaiian Red Veal to chefs and retailers in Hawaii.  Veal is the meat from young calves that have been weaned off their mother and have started to eat grass (turning their meat red) to provide tender, flavorful veal.  It was originally a product of the dairy industry:  young male calves were raised for veal and fed skim milk, a by-product of butter and cream production.  In the past these young calves were penned up to restrict their movement, thus reduce the development of their muscles to produce tender meat.  Milk fed or formula-fed veal has an ivory to creamy pink flesh; the calves are usually 18 to 20 weeks old, 450 to 550 pounds at harvest.

Hawaiian Red Veal is produced from calves that are 20 to 24 weeks old, weighing in at 500 to 600 pounds at harvest. The calves have been weaned off the mother cow and graze on grass on open pasture. No hormones or antibiotics have been administered. The meat is pinkish red, tender, more flavorful than traditional veal,  low in fat and consistently good.

Our Hawaiian Red Veal has been well received by chefs in top restaurants throughout the state of Hawaii and by consumers who purchase our product at farmers’ markets and Times Supermarkets on Oahu. In March 2011, Honolulu Magazine named our product as “The Best Local Meat.”

 As interest and demand for the product grows, HCPCA hopes to expand its marketing efforts for this fine product.

Hawaiian Ground Beef
In 2010 HCPCA launched its 100 percent local, naturally raised, and pasture raised ground beef at select Foodland locations on Oahu to Hawaii consumers.  Hawaii Ranchers ground beef is from grass fed beef cattle raised on open pasture without hormones and antibiotics.  “It’s a natural product, tasty and 100% local,” said John Schilf, Foodland’s Director of Meat.  “We want to have more locally produced meat products at Foodland so we’re starting with popular ground beef.”

Consumers can purchase Hawaii Ranchers ground beef at Foodland Farms in Aina Haina, Foodland Market City and Foodland Beretania.  The beef is processed on Oahu at Wong’s Market. Hawaii Ranchers Ground Beef is processed on Oahu at the Hawaii Livestock Cooperative’s Kalaeloa Slaughterhouse and at Wong’s Meat Market.

“We recognize that there is desire for local grass fed beef among Hawaii consumers,” said Robby Hind, HCPCA rancher and owner of Daleico Ranch in Kau, Hawaii.  “We hope to have more locally raised beef products in the market in the near future.”

Value Added Products:  Planning and discussion is ongoing to develop other beef products for Hawaii consumers. Value added products such as beef jerky, refrigerated or frozen ready-to-eat beef entrees, retort pouched beef products and others items are being researched.