The Difference

Robbins Island cattle are retained on pasture for at least eighteen months before moving to supplemental grain feeding for consistency of marbling.

Featuring beef marble scores of 4-6 & 7-8 and 9+, the taste signature is a great combination of specific Wagyu genetics, and a pristine environment, and a specific grain ration that aims to mimic the local flora of Robbins Island.

The product is packaged as being from either ‘Spring’ or ‘Autumn’ progeny in order to highlight seasonal variations in nutrition and climate.

In addition, the herd has been selectively bred to carry the elusive ‘soft fat’ gene, traditionally sought after by the Japanese for its lower melting points and buttery mouthfeel.

The Breed

Wagyu bloodlines in Australia

The Robbins Island Wagyu program started in 1993 with progeny from Michifuku, one of the most famous Tajima sires.

Michifuku and his father Monjiro are renowned throughout the world for their sort after prize winning genes and high marbling characteristics.

When combined with Hammond families’ expertise in farming, the pristine environment and unique feed ration, Robbins Island Wagyu is one of the truly unique Wagyu products on the market.

In Japanese, the concept of WA 和 from WAGYU translates to balance or peace. From Robbins Island, Tasmania, a unique taste - in harmony with nature.