Meat

Only the world's best cuts come through our doors. We are proud purveyors of premium meat, working closely alongside our incredible suppliers. We believe simplicity is the ultimate sophistication; our focus is always on quality. This means showcasing the best from our backyard, we hero exceptional New Zealand meat alongside superior cuts from Australia, Japan.
We're incredibly proud to present our range of cuts, or as an alternative you can leave the choice to us with our chefs pick.

For any guest who is visiting Jervois Steak House for the first time, or is simply undecided on a steak, we recommend our Signature Cut. It is prepared by sous vide method in advance, retaining flavour and moisture, and finished under our 870° to our recommended medium finish.

Known for its distinctive marbling, which results in a buttery flavour, Wagyu originates from Japan and is renowned for its premium quality. With marbling scores ranging from MBS 6 to MBS 10, Wagyu is the most prestigious beef on our menu.
For the ultimate Jervois Steak House experience, we recommend trying two different types of Wagyu: start with grass-fed and then move to grain-fed. The grass-fed variety typically has less marbling compared to the grain-fed, allowing you to notice a distinct difference when comparing the two.

A Scotch fillet (also known as Ribeye) is a highly sought-after cut due to its perfect combination of tenderness and full-bodied flavour. Cut from the upper rib section of the beef, the Scotch fillet is rich in marbling, ensuring a flavourful experience. We have both options for the Scotch to be cooked on and off the bone. It remains a popular choice on the Jervois Steak House menu.

Sirloin steak is typically a leaner cut of beef, offering plenty of flavour and tenderness. We recommend sirloin as a healthier option for guests seeking a robust steak with less fat. Cut from the upper-middle portion of the cattle, sirloin is a consistent favourite on our menu.

The Eye fillet cut is known for its tenderness and can easily be easily sliced with a butter knife. It has a lower fat content, resulting in a milder flavour compared to other cuts. Despite being lean, it remains equally delicious and offers a delicate, melt-in-your-mouth texture.

This cut contains two different steaks on either side of the bone – a strip steak on one; and a tenderloin on the other, giving you a range of flavours and textures. The bone helps retain moisture when cooking which keeps the steaks juicy and tender. We recommend ordering our T-Bone at a medium rare cook.