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Robbins Island Wagyu understands how important it is to protect your personal information.

We commit that any personal information we collect about you will only be used for the purposes indicated in our policy. It is important to us that you are confident that any personal information we collect from you or is received by us will be treated with appropriate respect ensuring protection of your personal information.

Our commitment in respect of personal information is to abide by the National Privacy Principles for the protection of personal information, as set out in the Privacy Act and any other relevant law.

 

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The Difference

The Difference

Robbins Island cattle are retained on pasture for at least eighteen months before moving to supplemental grain feeding 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 sought after by the Japanese for its lower melting points and buttery mouth feel.

 

The Breed

Wagyu bloodlines in Australia

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.

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.

 

Greenham Tasmania Brand Tasmania Meat & Livestock Australia