Hawaii CC’s Innovative Butchery Program Expands Reach Across the UH System

Six students from three UH campuses — Hawai‘i Community College (Hawai‘i CC), UH Hilo, and UH Mānoa — are the most recent graduates of Hawaii CC’s six-week butchery program, a pioneering initiative in sustainable, local food production that’s redefining agricultural education in Hawai‘i.

The course, offered at Hawai‘i CC’s Kō Education Center in Honoka‘a, combines technical expertise and hands-on learning with an understanding of Hawaii’s food systems, preparing graduates to support sustainable, community-based agriculture.

“Through this program, I feel truly connected to the local agriculture community, and I’m motivated by our skilled and knowledgeable instructors,” said Hawai‘i CC agriculture student Olena Hovey, who plans to work in meat cutting while pursuing her farming goals. “I see butchery as an important trade that can support Hawai‘i’s food sovereignty by reducing our dependence on imported meats.”

Bill Wong, the program’s lead instructor, praised this multi-campus cohort for their dedication and focus. “Every class I’ve taught has been unique, but this group has truly stood out,” he said. “They’ve shown that butchery is a skill for everyone. It’s been a privilege to work with students from across the UH system who bring both strong academic focus and a deep passion for agriculture.”

Students from UH Mānoa and UH Hilo echoed similar sentiments about the program’s impact on their personal and professional growth. “This butchery course has been one of the most impactful experience I’ve had,” said UH Mānoa animal science (pre-veterinary) student Amelia Mooney. “Every lesson has taught me something meaningful and helped me grow. Butchery is a dying art, and whether I practice in a home or in a shop, I’m proud to help keep it alive and pass on the knowledge I’ve gained.”

Hawaii CC’s butchery program continues to set a new standard for agricultural education in Hawai‘i. Wong, co-founder and owner of 17 Ranch in Kohala, said, “This course is a small piece, but it comes at a time when we are concerned about the future of our planet and our food sources,” he said. “What students learn in six weeks would normally take a year to learn in the workforce.”

For more information on the butchery program or to apply for the next butchery cohort starting August 29, 2025, visit: https://edvance.hawaii.hawaii.edu/butchery or call (808) 934-2700.