which is slightly smaller than the national average. Kaua‘i ribeye steak sample quality grades compared favorably with data published from the Big Island and national studies. When comparing with Mainland data, which includes grain-finished cattle, of note is the fact that Kaua‘i and Big Island data are entirely forage-finished cattle. As with other studies, we found no appreciable correlation between quality grade and tenderness. Kaua‘i beef processors may benefit from mechanical tenderness improvement technology as well as maintaining strict quality control to limit off flavors.