What is Robbins Island Wagyu?

Wagyu beef from a single family's herd on Robbins Island, a coastal island just off the northwest tip of Tasmania. The Hammond family have bred Wagyu there since the early 1990s, founding the herd with full-blood embryos imported in 1993 and sired by Michifuku and Haruki 2, both sons of Monjiro, one of the most celebrated bulls in Japanese Wagyu breeding.

What makes Robbins Island Wagyu different?

Genetics: 50–70%+ Tajima bloodline for marbling, balanced with Fujiyoshi and Kedaka lines for size, and sires selected for the "soft fat" gene, which melts at a lower temperature for a buttery mouthfeel. Place: a cool, temperate island with salt air and a pristine coastal environment. Feeding: at least 18 months on the island's pastures, then a supplemental grain ration for up to 12–18 more months, formulated to mimic the island's local flora. Seasons: product is labeled as Spring or Autumn progeny, reflecting seasonal differences in nutrition and climate.

What marble scores does Robbins Island Wagyu come in?

Robbins Island Wagyu is graded under Meat Standards Australia in three marble-score tiers: 4–6, 7–8 and 9+. Herd & Grace carries the top tiers: its standard Robbins Island steaks and roasts grade MB 8–9+. Higher scores mean more intramuscular fat and a richer, more buttery steak. About marbling.

Is there grass-fed Robbins Island Wagyu?

Yes, in limited batches. Alongside its standard pasture-raised, grain-finished program, Robbins Island releases special batches of Wagyu that are 100% grass-fed and grass-finished on the island's pastures. Herd & Grace carries this Limited Batch line in cuts like flat iron, bavette, Denver (zabuton), baseball sirloin, short rib, tri-tip and a chuck-and-brisket ground blend. Availability depends on each batch.

How are Robbins Island cattle raised?

The cattle graze naturally and sustainably on lush island pastures, without hormones. To move them between grazing areas, horsemen swim the cattle across saltwater channels at low tide, a seasonal muster filmed by ABC Landline: 25 stock workers, 750 cows and 750 calves across three channels.

Who uses Robbins Island Wagyu?

Internationally renowned chef Tetsuya Wakuda is an ambassador for Robbins Island Wagyu. The beef has won national tasting awards at Paddock to Palate and was a finalist in the delicious. Produce Awards. In 2026 it placed third in the purebred class at the Australian Wagyu Association's Wagyu Branded Beef Competition. In Australia it is served at restaurants including Brae, Saffire Freycinet and Garagistes.

Which Robbins Island cuts does Herd & Grace sell?

Ribeye, cowboy ribeye, New York strip, filet mignon, porterhouse, tri-tip, bavette, skirt and hanger steaks, Chateaubriand, brisket, ground Wagyu, and curated ribeye, New York and filet boxes. The Limited Batch 100% grass-fed line adds flat iron, bavette, Denver (zabuton), baseball sirloin, short rib, tri-tip and a ground chuck-and-brisket blend while each batch lasts. Herd & Grace ages Robbins Island cuts before freezing them at their peak, and ships them frozen across the US. Shop Robbins Island.

Robbins Island Wagyu

Robbins Island Wagyu is full-blood Wagyu beef raised by the Hammond family on Robbins Island, off the northwest tip of Tasmania, Australia. The herd descends from famous Japanese Tajima bloodlines, and the cattle graze the island's pastures for at least 18 months before a grain ration designed to mimic the island's native flora.

Herd & Grace carries the top marble-score tiers, 8 to 9+, plus a limited batch of 100% grass-fed Robbins Island Wagyu.

Shop Robbins Island Cuts

Fourth-generation cattle farmers John, Keith, Alex and Chauncey Hammond have bred Wagyu on Robbins Island since the early 1990s, founding the herd with full-blood embryos imported in 1993.

During the seasonal musters, horsemen swim the cattle through saltwater channels at low tide to move them peacefully between grazing areas.

The herd carries 50–70%+ Tajima bloodline and is DNA-tested for the "soft fat" gene, which melts at a lower temperature for Wagyu's buttery mouthfeel.

Robbins Island grades its beef in marble-score tiers of 4–6, 7–8 and 9+. Herd & Grace carries the top tiers, MB 8–9+.

See Robbins Island Cuts

Robbins Island Wagyu at a glance

Robbins Island Wagyu facts
Origin	Robbins Island, northwest Tasmania, Australia (40.693°S, 144.918°E)
Breeders	The Hammond family: John, Keith, Alex and Chauncey, fourth-generation cattle farmers
Breeding since	Early 1990s; herd founded from full-blood embryos imported in 1993
Genetics	Sired by Michifuku and Haruki 2, sons of the Japanese bull Monjiro; 50–70%+ Tajima bloodline; selected for the "soft fat" gene
Diet	Standard line: at least 18 months on pasture, then a supplemental grain ration for up to 12–18 months. Limited Batch: 100% grass-fed and grass-finished
Marble scores	Robbins Island grades 4–6, 7–8 and 9+; Herd & Grace carries the top tiers, 8–9+ (standard line)
Grading	Meat Standards Australia
Never used	Hormones
Recognition	Chef ambassador Tetsuya Wakuda; delicious. Produce Awards finalist; Paddock to Palate awards; 3rd place, purebred class, 2026 Wagyu Branded Beef Competition

Genetics: 50–70%+ Tajima bloodline for marbling, balanced with Fujiyoshi and Kedaka lines for size, and sires selected for the "soft fat" gene, which melts at a lower temperature for a buttery mouthfeel. Place: a cool, temperate island with salt air and a pristine coastal environment. Feeding: at least 18 months on the island's pastures, then a supplemental grain ration for up to 12–18 more months, formulated to mimic the island's local flora. Seasons: product is labeled as Spring or Autumn progeny, reflecting seasonal differences in nutrition and climate.

Yes, in limited batches. Alongside its standard pasture-raised, grain-finished program, Robbins Island releases special batches of Wagyu that are 100% grass-fed and grass-finished on the island's pastures. Herd & Grace carries this Limited Batch line in cuts like flat iron, bavette, Denver (zabuton), baseball sirloin, short rib, tri-tip and a chuck-and-brisket ground blend. Availability depends on each batch.

Internationally renowned chef Tetsuya Wakuda is an ambassador for Robbins Island Wagyu. The beef has won national tasting awards at Paddock to Palate and was a finalist in the delicious. Produce Awards. In 2026 it placed third in the purebred class at the Australian Wagyu Association's Wagyu Branded Beef Competition. In Australia it is served at restaurants including Brae, Saffire Freycinet and Garagistes.

Ribeye, cowboy ribeye, New York strip, filet mignon, porterhouse, tri-tip, bavette, skirt and hanger steaks, Chateaubriand, brisket, ground Wagyu, and curated ribeye, New York and filet boxes. The Limited Batch 100% grass-fed line adds flat iron, bavette, Denver (zabuton), baseball sirloin, short rib, tri-tip and a ground chuck-and-brisket blend while each batch lasts. Herd & Grace ages Robbins Island cuts before freezing them at their peak, and ships them frozen across the US. Shop Robbins Island.

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Robbins Island Wagyu at a glance

Robbins Island Wagyu: your questions answered

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