Robbins Island Wagyu – Grass Fed for the Best Flavour
In the far NW corner of Tasmania, the Hammond family have been breeding Japanese Fullblood
Wagyu cattle on their island property, Robbins Island, for the past 20 years. They run 5,000
Wagyu cattle in the operation which is vertically integrated from “Paddock to Plate”.
The cattle are raised on isolated pastures with no supplements, hormones, or antibiotics – as
naturally as possible, breathing the cleanest air in the world. The cool climate, salt air, and
pristine environment are ideal for raising some of the most tender and best tasting beef in the
world.
For the first time, the Hammonds are making their Robbins Island beef available as Grass Fed
Wagyu – dry aged for maximum tenderness and flavour.
Traditionally, Wagyu beef has been produced by grain feeding for long periods of time in
Japanese feedlots.
The Hammond family has taken a new approach to producing Wagyu beef by not putting the
cattle in feedlots, but choosing to raise and finish them in a relaxed island lifestyle where the
cattle graze in coastal paddocks in a natural and sustainable way.
The result is slightly less marbling, but superior Grass Fed flavour the local grasses and herbs the cattle eat contributing to the “taste signature” of the beef.
The fine marbling present in the meat is made up of unique combinations of unsaturated fatty
acids that not only melt and tenderize the meat during cooking, but also have a significant
influence on the taste and health benefits of the meat.
Robbins Island Wagyu has a tender, juicy and enduring taste that you look for when you want to eat beef - not to be forgotten.
In the far NW corner of Tasmania, the Hammond family have been breeding Japanese Fullblood
Wagyu cattle on their island property, Robbins Island, for the past 20 years. They run 5,000
Wagyu cattle in the operation which is vertically integrated from “Paddock to Plate”.
The cattle are raised on isolated pastures with no supplements, hormones, or antibiotics – as
naturally as possible, breathing the cleanest air in the world. The cool climate, salt air, and
pristine environment are ideal for raising some of the most tender and best tasting beef in the
world.
For the first time, the Hammonds are making their Robbins Island beef available as Grass Fed
Wagyu – dry aged for maximum tenderness and flavour.
Traditionally, Wagyu beef has been produced by grain feeding for long periods of time in
Japanese feedlots.
The Hammond family has taken a new approach to producing Wagyu beef by not putting the
cattle in feedlots, but choosing to raise and finish them in a relaxed island lifestyle where the
cattle graze in coastal paddocks in a natural and sustainable way.
The result is slightly less marbling, but superior Grass Fed flavour the local grasses and herbs the cattle eat contributing to the “taste signature” of the beef.
The fine marbling present in the meat is made up of unique combinations of unsaturated fatty
acids that not only melt and tenderize the meat during cooking, but also have a significant
influence on the taste and health benefits of the meat.
Robbins Island Wagyu has a tender, juicy and enduring taste that you look for when you want to eat beef - not to be forgotten.
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