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Robbins Island Wagyu Rump Steak | 10 oz

Member Pricing: $22.49

Wagyu | Barley-Fed | 8 ounces | MB9+

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The Best Value in High End Wagyu Steak

wagyu rated no gmo no hormones

  • Large concentration of intramuscular fats creates a bold, unforgettable taste that exceeds expectations
  • Taken from the top of the rump, it's surrounded by a thick layer of fat called a fat cap. Because it consists of a rarely used muscle, this cut remains indescribably tender and juicy, with an amazing flavor.
  • Featuring extra marbling, flavor and tenderness this cut is delicious roasted whole, cut into steaks or grilled on skewers.
  • A premium marbling score of MB9+ means that this cut grades higher than 99% of beef you'll find in America — a testament to the superior level of marbling, luxurious tenderness, and unbeatable flavor you'll find with this cut.
  • Full-Blood Tasman Wagyu cattle raised by the Hammond family on Robbins Island
  • Experience ultimate world-class luxury as a result of their world-class genetics, sustainable farming practices, and a pristine environment.

Available In:

H&G Favorites Box

Lean and High in Protein

A 4 ounce cut of Rump Steak provides a massive 33 grams of protein

Also Known As

• Sirloin Steak
• Short Loin

Cooking Suggestions

• Bring the meat to room temperature and pat it dry with a paper towel.

• A sirloin is a prized cut that produces a full, memorable beefy flavor, so simple seasoning works best. Just some coarse salt will
highlight the natural flavor.Place seasoned steaks in a heavy frying pan on high heat, searing on both sides.

• Once a rich, golden crust has formed on both sides, turn the heat
down to medium and cook for 3-4 minutes on each side for medium rare.Cover with foil and allow to rest for 5-10 minutes before cutting and serving.

Wine Pairing

• A South American wine would be recommended and appropriate, so you cannot go wrong with Argentine Malbec and Cabernet Sauvignons or Chilean Cabernet Sauvignon and Carmeneres.

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Robbins Island Tasmanian Wagyu

The world's cleanest air.
Robbins Island is situated on the North Western tip of Tasmania, where prized cattle are grazed naturally and sustainably on lush pastures without supplements or hormones.

During the iconic seasonal musters, 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.  These pastures provide the ideal foundation for nutrients prior to the cattle entering a grain-ration assisted program.

Fourth generation cattle farmers John, Keith, Alex and Chauncey Hammond have been breeding Wagyu on Robbins Island since the early 1990’s.

Robbins Island cattle are retained on pasture for at least two years before moving to supplemental 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 and mimic the local flora.

Featuring Beef Marble Scores of 4-6 & 7-8 and 9+, the taste signature is an ideal combination of specific Wagyu genetics, a pristine environment, years of free-range, grass-fed living.

The herd is selectively bred to carry the elusive ‘soft fat’ gene, traditionally coveted by the Japanese for its lower melting points and buttery mouth feel. In Japanese, the concept of WAGYU translates to balance or peace. From Robbins Island, Tasmania, a unique taste - in harmony with nature.