The island, near Smithton, is home to Robbins Island Wagyu, a family venture where cattle roam free on the lush North-West grass.

Producer John Hammond, of Hammond Farms, has begun supplying top restaurants and chefs in the local market after success through exports.

``We have been exporting yearling Wagyu cattle to a Japanese feedlot operation (Susuki Farms) at the northern end of Kyushu for 15 years,'' Mr Hammond said.

``We have had a long-term goal to sell our beef locally.

``It is part of an effort to diversify our market base and also it is a shame to always be exporting great produce out of the state.

``There are some great chefs and restaurants in Tasmania and they deserve to be able to buy the best produce this state has on offer.

``We want to see Tasmania continue to develop as a world-class food destination.''

The Japanese full-blood Wagyu cattle are raised with no supplements, hormones or antibiotics and are grass-fed until they are slaughtered for the Tasmanian market.

``At first glance you think it is cheaper because they are not being fed grain,'' Mr Hammond said.

``The reality is that it is very hard to put weight on cattle off pasture during a Tasmanian winter, so the cattle have to be kept longer and the carcases are lighter than cattle fed

in a feedlot.''

Robbins Island Wagyu is being used at Blue Cafe Bar and Grill, Alps and Amici, Stillwater and Black Cow.

Stillwater head chef Craig Will said he was approached by Mr Hammond to use cuts of Wagyu after trying to obtain the product years earlier.

``We jumped at the chance to put grass-fed Wagyu on the menu,'' Mr Will said.

``Our whole ethos behind Black Cow is grass-fed ... it is better for the animal in my opinion.

``It (North-West Tasmania) is the best place to raise beef, especially in that corner of Tasmania.''

Mr Will said the taste of grass-fed Wagyu was slightly different to a beast raised on grain and Mr Hammond said the grass-fed Wagyu had a ``beefy, juicy, lasting taste that you

look for in a great piece of meat''.

``The response from chefs has been great,'' Mr Hammond said.

``The marbling is averaging about BMS 6 (beef marble score) off grass, which is all we need for the domestic market we are targeting.

``Grain-fed Wagyu beef is great too, the texture is great, but some people think it can be too rich if higher than a BMS of 6.''

Mr Hammond and his brothers, Keith and Chauncey, came up with the idea to breed Japanese Wagyu cattle in 1991.