The sight of a carcass hanging in the cutting room is increasingly uncommon at Molokaʻi’s only slaughterhouse. The paniolo, gathered in the facility’s break room on a recent Wednesday, would typically process 15 to 20 locally raised cattle per month to help feed the community on this rural island of roughly 7,000 residents. Now, these Hawaiian cowboys are only handling one or two, mostly coming in from other islands, due to Molokaʻi’s storied history with bovine tuberculosis. Moloka‘i hasn’t