The inaugural class of Hawaii Community College’s new butchery course — the first program of its kind in the state — graduated in March at the Ko Education Center in Honokaa.
The groundbreaking course aims to strengthen Hawaii’s local food systems by preparing a new generation of skilled professionals in sustainable meat processing, according to a press release.
County and community leaders attended, including Hawaii Island Mayor Kimo Alameda, KTA Super Stores Vice President Derek Kurisu and County Councilman James Hustace.
Proclamations from the state Senate and House were also presented.
“The launch of Hawaii Community College’s butchery course at the Ko Education Center marks a pivotal moment for our island,” Alameda said in the press release. “This program prepares and equips our students with essential skills that strengthen our local food systems and foster our island’s self-sufficiency while honoring our rich agricultural heritage. I commend these graduates for being pioneers in an industry that is vital to our community’s future.”
Among the graduates was Kawika Bernabe, whose father was a journeyman meat cutter for decades. Bernabe, who previously worked in the culinary industry, enrolled in the course to sharpen his butchery skills.
“Big Island meat is some of the best meat out there in terms of flavor, quality and sustainability,” he said. “We as future butchers stand to serve as the bridge in getting these products from local farmers and ranchers into the hands of local consumers.”
The hands-on, six-week program, included field trips to ranches, hog farms and local butcher shops.
“I’m so proud of each and every one of our graduating students,” said Billy Wong, instructor. “They all have a direction — they want to continue practicing these skills for themselves, their community, or to be directly involved in the industry. I believe we just took the first step in bringing back the lost art of butchery.”
Two new butchery course cohorts are planned for summer 2025. For more information, contact hawvcaa@hawaii.edu or call (808) 934-2512.
The butchery course is made possible through a four-year, $950,000 grant from the National Institute of Food and Agriculture, a division of the U.S. Department of Agriculture.
