Robbins Island Wagyu
TASMANIAN WAGYU
THE STORY OF ROBBINS ISLAND TASMANIAN WAGYU
Fourth generation cattle farmers John, Keith, Alex and Chauncey Hammond have been breeding wagyu on Robbins Island since the early 1990’s. Robbins Island is situated on the North-Western tip of Tasmania.
The island has a temperate climate, clean air and a pristine coastal environment. Which is one of THE WORLD’S CLEANEST AIR.
Throughout the year, bands of local horsemen swim the cattle through saltwater channels at low tide to move them peacefully between grazing areas.
The cool climate, salt air, and pristine environment are ideal for naturally raising some of the most tender and best tasting beef in the world.
The prized cattle are grazed naturally and sustainably on lush pastures without supplements or hormones.
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.
THE BREED : 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.
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.
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. Robbins Island Wagyu are members of the Australian Wagyu Association.
THE DIFFERENCE
Robbins Island cattle are retained on pasture for at least eighteen months before moving to 450-500 days of grain finishing for consistency of marbling. The feed ration has been created with the animal’s natural diet in mind, incorporating a high ratio of grass fodder and kelp seaweed extract from nearby King Island to reflect the local flora. 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 sort after by the Japanese for its lower melting points and buttery mouth feel.
PRODUCT SPECIFICATIONS
- Average Carcass weight (CCS) of 400+kg – Grain Finished
- Marble Scores of 4-6, 7-8 & 9+
- Season Identifying Inserts
- Hormone Growth Promotant (HGP) Free
- MSA Graded • Meat Colour; 0-2
- Fat Colour; 0-2
