Cattle are present in Hawaii, a fact that surprises many unfamiliar with the islands’ agricultural landscape. Despite its perception as a tropical paradise, Hawaii maintains a long-standing tradition of ranching. Grazing herds across verdant pastures are a common, though unexpected, element of the Hawaiian environment.
Arrival and Early Ranching
Cattle were first introduced to the Hawaiian Islands in 1793 by Captain George Vancouver, who gifted six cows and a bull to King Kamehameha I. To allow the herd to multiply, King Kamehameha I placed a “kapu,” or taboo, on killing the animals.
The burgeoning wild cattle population eventually became a nuisance, damaging crops and posing a threat to the local environment. King Kamehameha III lifted the kapu around 1830, opening the way for cattle management. Mexican cowboys, known as vaqueros, were invited to Hawaii to teach the local population how to handle and herd the cattle.
These vaqueros brought with them ranching techniques, including horsemanship, roping, and saddle-making. The Hawaiians quickly adopted these skills, and the term “paniolo” emerged as their adaptation of the Spanish word “Español,” signifying the Hawaiian cowboy. This cultural exchange laid the foundation for Hawaii’s ranching industry, notably with the establishment of operations like Parker Ranch.
Cattle Today in Hawaii
Today, the beef industry remains a significant component of Hawaii’s agricultural sector, with most cattle production concentrated on the Big Island. However, the local beef market has seen shifts, with approximately three-quarters of cattle raised in Hawaii now exported to the U.S. mainland for finishing and processing. This practice largely began in 1992 due to rising operational costs and more favorable economic returns on the mainland.
Ranchers in Hawaii operate cow-calf operations, breeding and raising calves. Common cattle breeds found on the islands include Angus and Hereford, with some ranches also incorporating Charolais and Wagyu genetics to enhance beef quality. These cattle are grass-fed, benefiting from the islands’ year-round grazing conditions.
While the beef industry adapts to market dynamics, Hawaii’s dairy industry has experienced a substantial decline. In 1993, the state had 14 dairies, but by 2007, only one commercial dairy remained on Oahu. Currently, two licensed Grade A fluid milk dairies are operating on the Big Island, with Hawaii importing about 80% of its fluid milk demand.
Wild cattle populations persist in forested areas, particularly on the Island of Hawaiʻi and Maui. These feral cattle have adapted over generations and can still pose challenges to ecosystems. Conservation efforts are ongoing to manage these wild populations and mitigate their impact on native flora and fauna.