Hawaiian cattle, primarily the Kona cattle, are a breed that has adapted to the unique environment of the Hawaiian Islands. Introduced in the late 18th century, these cattle thrive in the diverse climates of Hawaii, from coastal areas to volcanic regions. They are known for their hardiness and ability to graze on the island's varied vegetation. The cattle are primarily raised for beef production, contributing to the local economy and culinary traditions. Hawaiian ranching, particularly on the Big Island, has a rich history, with ranchers often practicing sustainable methods to maintain the land and support the ecosystem.