Video 2: Crafting Flavor [Ep. 2]: Dry-Aged Wagyu | Freycinet Resort

Step inside the kitchen at Freycinet Resort with Head Chef Jeremie Adriano as he introduces our newest menu feature: premium dry-aged Robbins Island Wagyu beef. Highlighting the finest Tasmanian produce, this episode reveals how 21 days of dry aging transforms the meat, intensifying its flavor profile and creating an unforgettable culinary experience. Watch as Chef Jeremie prepares a Wagyu entrée along with our signature 250g Dry-Aged Wagyu Striploin MB7+, infused with black garlic and cooked sous vide at 55.5°C before being seared and plated with seasonal sides.