Tasmanian Wagyu Beef

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 6,000
Wagyu cattle in the operation which is vertically integrated from “Paddock to Plate”.

The cool climate, salt air, and pristine environment are ideal for raising some of the most tender and best tasting beef in the world. 

Featuring impressive marble scores of up to MB9, the taste signature is a unique combination of specific Wagyu genetics, regional pasture influences and specific grain ration that aims to mimic the local flora of Robbins Island.



Greenham TasmaniaBrand TasmaniaMeat & Livestock Australia
Shadow Riders preparing for another saltwater muster robbins islandDramatic Riders on the salt water musterSituated on the North Western tip of Tasmania, the prized cattle are grazed naturally and sustainably on lush pastures without supplements or hormones, all while breathing the cleanest air in the world. WA 和 Alex Hammond in actionRobbins Island WagyuSaltwater drovers as they move a mob of 800 wagyu cattle from Robbins Island to Montagu farmRobbins Island Full Blood Wagyu being moved to Walkers IslandMoving cattle across Walkers Island channel crossingJohn Hammond - Robbins Island, TasmaniaJohn Van Adrichem - Robbins Island Grass Fed Wagyu.East side Robbins Island, TAS - beach shotRobbins Island Wagyu Beef MusterSummertime on Robbins Island, Tasmanian north-west coast.Drover flanking wagyu as they move through a dune passage on Robbins Island