Meet the Paniolo: Kekahi Ferreira
When we created our Paniolo Collection, we wanted to photograph it on the people who live the tradition every day. That brought us to Waimea on Hawai‘i Island, a town deeply rooted in paniolo culture, and to Parker Ranch. Established in 1847 and spanning approximately 130,000 acres, Parker Ranch is one of the oldest and largest cattle ranches in the United States. For generations, paniolo here have cared for the land, the cattle, and one another while carrying on a way of life that remains an important part of Hawai‘i Island.
During the shoot, we caught up with Kekahi Ferreira, one of the paniolo featured in the collection, who has worked at Parker Ranch for six years. He shared what it means to carry on the paniolo tradition, the pride he takes in his work, and why caring for the cattle is at the heart of everything they do.
RS: So, how long have you worked at Parker Ranch?
KF: I’ve worked at Parker Ranch for six years.
RS: What does representing the paniolo of Waimea mean to you?
KF: It means working hard, staying honest and humble, and riding for the brand.
RS: What skills and traditions have been passed down to you?
KF: Riding and caring for horses, working hard, staying vigilant, caring for the land, and helping the next generation carry on the paniolo way.
RS: What does a typical day on the ranch look like?
KF: Every day is different. We’re out checking water, fixing fences, moving cattle—whatever needs doing. We still carry on traditions that go back generations: shoeing our own horses, starting at 3 a.m. during branding and weaning seasons, horse races, and the camaraderie among the cowboys.
RS: How does the way you care for the cattle affect the quality of the beef?
KF: It really comes down to caring for the cattle. The land provides good grass, and we do our part by following Beef Quality Assurance practices and using low-stress handling to keep them calm and healthy. That care helps produce better-quality beef. You take care of the cattle, and they’ll take care of you.
RS: What do you hope people understand when they sit down to enjoy Parker Ranch beef?
KF: I hope they understand the care and hard work that go into raising these cattle. They’re sensitive animals. We say you’ve got to handle them like eggs, gently and with care. Ranching isn’t a 9-to-5 job. It’s a commitment, 24 hours a day, 365 days a year. Whatever the weather, the cattle need us. So, when someone enjoys Parker Ranch beef, I hope they know there are hardworking paniolo behind that meal who take pride in caring for those cattle the right way.
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