Kau Kau:

Cuisine and Culture in the Hawaiian Island

MICAH RICHARDS: MAUKA MEATS

Between the hours of 8 and 10 am, morning deliveries make their way into the Fête prep kitchen. Familiar creaking footsteps descend into the basement. By the cadence and weight you can tell it’s Micah because he’s carrying at least 30lbs of meat on his shoulder.

Orders are reviewed and quick talk story is exchanged; What does the meat market look like this week? What’s causing the change? What should the restaurant anticipate.

This is a usual beginning of the week interaction with Micah and the Fête am cooks; between the farm and table.

To better understand the meat industry in both Oʻahu and Hawaiʻi in general, Micah let me tag along with Mauka Meats’ at their Waiʻanae Mākeke pop-up this past October.

Waiʻanae Mākeke

October 2025

*Good taste: honest, sound, and sustainable agricultural practices and processing. And of course, ono flavor.

From Molokaʻi venison to Kauai, Hawaiʻi Island, and Waiʻanae raised beef, Mauka Meats is a tried and true community staple with reach from Honolulu fine dining to ebt supported communities.*Good taste has no barriers - it shouldn’t anyway. Micah explained in between interactions with Aunties, Uncles, Moms with strollers, Dad holding the baby, couples and their dog:

The last time we spoke, you talked about a vision for a world that does not exist. What is that world?

“It means we get to eat all the cool food we want. I know we’re never gonna get rid of all the other stuff, but you can get local stuff to be more affordable... We should be able to have a specialized agricultural economy over here.”

Just within the few hours at the Mākeke, each sale, customer conversation and vendor interaction gave life to that belief - Mauka Meats, and businesses like it, make affordable specialized agricultural economy a fact in Hawaiʻi. It does exist and there is a demand for it.