Since the early 1990’s the Hammond brothers have been selectively breeding Japanese Full-Blood wagyu on Robbins Island.
Tender and juicy with an enduring taste, perfectly suited to Australian and International markets.
Robbins Island is situated on the North Western tip of Tasmania, the prized cattle graze naturally on lush pastures free from supplements or hormones. During the annual muster, bands of horsemen swim the cattle through saltwater channels at low tide to move them peacefully between grazing areas.
Featuring an impressive beef marble score of 5-9, Robbins Island Wagyu is famous for its taste and buttery mouth feel. This is as a result of its combination of specific wagyu genetics, regional pasture influences and pristine environment.
"Our herd has been selectively bred to carry the elusive ‘soft fat’ gene, for its lower melting points and buttery mouth feel."
MEET THE PRODUCER
As the general manager of Robbins Island Wagyu, Alex Hammond is the beef expert of the new generation to take on breeding full blood wagyu on the famous Robbins Island.
Having grown up on the farm, he knows that it’s the specialised breeding genetics of Full Blood Wagyu Cattle that creates a uniquely superior product. Combining this with the fresh clean air, pristine environment and temperate climate of Robbins Island and a unique taste is produced - in harmony with nature.
