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 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.