ROBBIN ISLAND WAGYU | MUNCH ON TASMANIA
Hailing from Tasmania's Robbins Island, the Hammond family produce some of Australia's best Wagyu. Home of the saltwater cattle muster
Fourth generation cattle farmers John, Keith, Alex and Chauncey Hammond have been breeding wagyu on Robbins Island since the early 1990’s. During the iconic seasonal musters , bands of horsemen swim the cattle through saltwater channels at low tide to move them peacefully between grazing areas. Situated on the North Western tip of Tasmania, the island has a temperate climate, clean air and a pristine coastal environment.
Featuring Beef Marble Scores of 4-6 & 7-8 and 9+, the taste signature is a great combination of specific Wagyu genetics, and a pristine environment and a specific grain ration that aims to mimic the local flora of Robbins Island.
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.