Makana Wild is an homage to our wild roots. The goal of our products is stewardship in our work with Makana Provisions Meat Co. and Makana Aina Foundation as well as other local cultural practitioners and foundations restoring ancient sites, fish-ponds and lands to producing native cultural foods to build a truly sustainable Hawaiian meat industry and clean foods.

Makana Provisions started with humble origins selling Axis deer venison the way many Hawaiians sell local produce - out of the back of a pick up truck. Our trucks are now used for deliveries to distribute our venison exclusively through Y. Hata to Chef Zone and to King Meats. We are proud to have trained over 30 sales staff on their teams and share our story. Our work contributes directly to sustainable food and environmental practices for Hawaii. A large part of our business is to focus on making the best healthy jerky using traditional methods.

Makana Provisions is honored to collaborate directly with local ranchers, harvesters, hunters and fisherfolk. Operating on Molokai, Maui and Hawaii Island, we are leading the push for high-quality, pasture-raised beef. We also have a Food Hub on Oahu to bring quality local foods and value-added products to market. Our role is to bring fresh meats to the public, using every part of every animal harvested to create value-added products.

Our meats are clean and fresh without hormones or antibiotics ever.

Makana Provisions currently works with ranchers that raise more than 3,000 cattle across 4,000 acres of Hawaii pastureland. We work hard to ensure our producers are focused on the welfare of their animals. Herds spend their entire lives in Hawaii grazing in mauka pasture-lands. We also work with socially-conscious Mainland and Native American harvesters, cattle ranchers and farmers to find the highest quality cattle and foods that are specially suited for pasture finishing in subtropical climates and grasses.

Much of the lands used in Hawaii are former sugarcane plantations. We demonstrate the power of regenerative grazing to build soil, store carbon and restore hydrologic function to the landscape. Crucially, these practices also protect our marine habitats from runoff that suffocate reefs.

CEO Ignacio Fleishour has an MBA in Beef Advocacy and attends Oklahoma State University working on a Master Cattleman Degree Program. He works with OSU to build USDA facilities while harvesting his own traditional wild foods including salmon, trout, and crab from Alaska, and elk, bison, wild rice, dried fruits, pine sugar and honey from Montana, Idaho, Minnesota, and Arizona.

Makana Provisions Meat Co. and Hapa Foods Co. are growing their presence in retailers and restaurants across Hawaii. Look for the Makana and Hapa logo.

Stay tuned for meat delivery options.

Currently selling at Kokua Market, NEX and Commissaries, Times Supermarket, Hapa Market and Grill, Kalapawai, National Parks.

“Sustainability will only be achieved when we as a community see that our well-being is directly tied to the well-being of our soils, roots and water.”

 

Makana Provisions Meat Co. will soon be releasing value added ready to eat, grill and cook value added products to Market. Products include, Beef and venison Protein bars, jerky, brats, sausages, hot dogs, breakfast patties, carne asada, fajitas, teriyaki strips, chorizo, and hamburger patties.

Along with these products we will feature BBQ sauces, rubs, spices, and hot sauce to go with our recipes and blogs. Join us around town for popups and events featuring Hawaii born, raised, finished and meat products.

Give Thanks for the GOOD STUFF

Hawaii Grass-Fed Beef is Healthier.

  • Loaded with natural minerals and vitamins

  • No antibiotics

  • No pesticides

  • No hormones

  • No animal by-products

  • Raised in a low stress, natural environment by experienced herders

  • Range free year-round, enjoying clean spring water and abundant grasslands

  • Your best alternative to wild game

Grass-Fed Nutrition Compared To Grain-Fed Beef

  • Fewer calories and a lower saturated fat content

  • Beneficial Omega 6 to Omega 3 ratio

  • More than three times Omega 3 fats

  • Higher levels of anti-oxidants such as beta carotene, Vitamin E and CLA

Traditionally, all beef was grass fed

But in the United States today what is commercially available is almost all feedlot beef. The reason? Feedlot beef can be raised faster, making it more profitable. Seventy-five years ago, steers were 4 or 5 years old at slaughter. Today, they are 14-16 months old. You can’t take a grass-fed beef calf from a birth weight of 80 pounds to 800 pounds in a little more than a year on grass.

Our animals are designed to forage.

Feedlot beef are fed grain, primarily corn, in order to make them as fat as possible as fast as possible in commercial feedlots. Grass fed beef has been found to contain fewer calories and to be lower in both overall fat and artery-clogging saturated fat than grain fed beef and is higher in protein.