On the Big Island of Hawaii, Kahua Ranch stretches over 8,500 acres of valley on the western slope of the Kohala Mountains. There, a large herd of Angus-Charolais cattle graze on lush pasture, joined relatively recently by a Wagyu herd (prized by the Japanese, especially, who grew the breed for what’s come to be known as Kobe beef). Kahua, which has been working ranchland owned by the Richards family since 1928, is also home to a sizeable flock of sheep, which are raised for meat and wool.
Kahua is recognized both for the quality of the meat it produces (and which you can buy right there on the ranch) and for its sustainable practices, and is a favorite of chefs like Peter Merriman.
But it’s more than a working ranch. Kahua offers adventures, ranging from its weekly farm dinners to horseback riding, ATV tours, and overnight retreats.