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Homegrown Hawaii: Waikapū Pickles

June 28, 2017

This is our first post in our new Homegrown Hawaii blog series, where we will feature local Hawaii businesses and organizations that share Kunoa’s “stand free” values of supporting and growing our islands’ local food systems.

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Introducing Kunoa Beef Bars

May 31, 2017

We’re excited to announce that we’ve developed a way you can enjoy our Hawaii-raised beef anywhere, anytime. Meet our new Kunoa Beef Bars, a healthy, portable snack made for the active Hawaii lifestyle.

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Kunoa’s Jack Beuttell Named to PBN '40 Under 40' List

July 11, 2017

Our cofounder Jack Beuttell (pictured, left) was honored recently with a Pacific Business News 40 Under 40 award. This is the 18th year PBN has given the award, which honors 40 outstanding young professionals in Hawaii who are making a difference in their workplaces and communities each year.

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Put Some Pepper on It

May 23, 2017

We’ve come a long way from caveman days* when fire was new, and a plain, cooked piece of meat was a revelation. Humans have learned how to make meat taste even better by rubbing, marinating, brining and glazing our meat with all sorts of spices and herbs. Yet one of the of the most enduring spices to pair with beef is humble black pepper.

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Why Rotational Grazing Works in Hawaii

May 12, 2017

Here at Kunoa, we practice a form of rotational grazing called holistic planned grazing. It’s part of an ecology-based system for raising cattle developed by the Savory Institute. This practice mimics the way wild herds of grazing animals have coevolved with the land for thousands of years. Using nature as our guide, we carefully plan our animal pastures throughout our 4,000 acres of grassland on Kauai and Oahu.

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