ROBBINS ISLAND WAGYU
Selectively bred to carry the elusive ‘soft-fat’ gene, known for its lower melting point and buttery mouth-feel, these full-blood wagyu are pasture-fed for at least two years before moving to supplemental grain finishing for consistency of marbling. In keeping with the over-all philosophy, the feed ration is uniquely created to incorporate a high ratio of grass fodder and kelp seaweed extract from nearby King Island to reflect the local flora. Seasonal variations are articulated through the naming of ‘Spring’ or ‘Autumn’ progeny. Visit robbinsislandwagyu.com.au to learn more.