in harmony with nature
Fourth generation cattle farmers John, Keith, Alex and Chauncey Hammond have been breeding Wagyu on Robbins Island since the early 1990s. Situated on the north western tip of Tasmania, the island has a termperate climate, clean air and a pristine coastal environment.
Robbins Island cattle are retained on pasture for at least eighteen months before moving to 450-500 days of grain finishing for consistency o 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. In addition, the herd has been selectively bred to carry the elusive ‘soft fat’ gene, traditionally sort after by the Japanese for its lower meltin oints and butter mouth feel.
The Robbins Island Wagyu program started in 1993 with progeny from Michifuku, one of the most famous Tajima sires. 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.