Chef's Need to Know

+ Click here to download the Robbins Island Wagyu Spec Sheet.

Marbling & Grading Specifications

+  The cattle are graded using the Meat Standards Australia quality grading system.

+  Featuring marble scores of 4-6, 7-8 & 9+ the implementation of grain finishing will create year-round consistency in expression of marbling.

+  Meat Colour – 0-2, Fat Colour – 0-2+

Cattle Specifications

+  Pure Bred Wagyu, average carcass weight (CCS) of 340-400kg suitable for domestic and export markets

+  The herd began with full-blood embryos imported in 1993. These embryos were Sired by Michifuku and Haruki 2 - both sons of the famous Japanese bull Monjiro

+  Better than 50%-70% Tajima bloodline for strong marbling, the balance being made up of the Fujiyoshi and Kedaka bloodlines to give more size

+  DNA tested for the soft fat gene and only used sires that carry a high proportion this gene. Wagyu has a ‘softer’ fat which improves the meat flavour and taste, and is traditionally sought after by the Japanese

Feeding

+  Raised for at least 18 months on the pastures of Robbins Island in NW Tasmania before being fed a supplemental grain ration for up to a further 12-18 months.

Cuts – Available in Cryovac or for Dry Aging

Boneless

Topside, Outside, Outside Flat, Eye Round, Knuckle, Rump, Striploin, Cube Roll, Tenderloin, Chuck Roll, Chuck Tail Flap, Petite Tender, Bolar Blade, Oyster Blade, Point Brisket (deckle off), Navel Brisket, Flap Meat, Flank Steak, Inside Skirt and 65cl Frozen Trimmings (27.2kg BP)

Bone In

+  OP Rib (6 Rib), T-Bone (0 Rib), Striploin (2 Rib), Short Ribs (5 Rib), Tomohawk 9” (3 Rib)

Offals

Tongue, Cheek, Thin Skirt, Thick Skirt (Hanging Tender), Tail