Robbins Island

Fourth-generation cattle farmers John, Keith, Alex, and Chauncy Hammond have been breeding Wagyu on Robbins Island since the early 1990s. During the iconic seasonal musters, bands of horsemen swim the cattle through saltwater channels at low tide to move them peacefully between grazing areas.

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