Our Story

Founded by Chef Iggy, years ago sourcing venison from Molokai and Makana Provisions Meat Co. Our goal is to use every bit of every deer and support local ranchers by only using Hawaii island open-range grass-fed beef with no antibiotics or hormones.

Makana Provisions started with humble origins selling venison on craigslist and out of the back of a pick-up truck. We now distribute our venison and beef products in high end restaurants, NEX and Delta Airlines, and other favored stores. This has allowed us to grow and expand our sustainability efforts in Hawaii. Our efforts began in 2008 with lobbying to get USDA FSIS ability to sell wild harvested venison. It was not until 2012 that we began marketing venison. Makana Provisions is owned and founded Chef Iggy.

Having opened a restaurant in 2016, exclusively centered around venison and local beef. Our burgers are well known and talked about around the islands. Crafted with fresh island herbs and spices, Makana Provisions Hapa Burgers are highly sought after.

Besides Hawaii Venison and Venison Jerky, Makana Provisions is honored to be in collaboration with local ethical ranchers for sourcing and selling Hawaii Beef. We are leading the push for high-quality, pasture-raised beef, operating on Molokai, big island, Kauai, reservations. Makana Provisions is also working with ranchers around the islands and Molokai to bring fresh lamb and chicken to your door. We are currently raising cattle, chickens and lamb in unique clean ways using traditional Hawaii grasses and foods to see improvement in quality of life for our animals and increased taste for consumption in Hawaii. Our role is in marketing, bringing fresh meats to the public and retail, creating value added products and using every part of every animal harvested.

We bring you fresh and frozen local clean meats without hormones or antibiotics ever.

Our cattle are grass fed, raised, finished and harvested in Hawaii (never in a feed lot and open range all their lives). Herds graze in mauka pasture-lands on Oahu, Maui, Molokai and Big island, spending their entire life in Hawaii with no added hormones or antibiotics. “We work with ranchers on our project on practicing and finishing meat with alternative feed for consistency using traditional medicinal Hawaiian plants and endemic grasses to improve the overall health and well-being of the cattle and the land.

Through our goals, we are also creating open range feed to supplement grasses, our goal is to finish cattle to have consistent flavor, marbling and finish weight for much higher-grade meat than is currently available. We are working towards the opportunity to demonstrate the power of regenerative grazing to build soil, store carbon, restore hydro-logic function to the landscape, and protect our marine habitats from runoff.