Our Meat

We work with some of the world’s best meat suppliers. We’ve met the farmers. We’ve got our boots dirty traipsing their farms. We use the hottest broilers all in the name of perfect steak.

 

 
Sourcing

Executive chef Gareth Stewart and his team have established personal relationships with some of the world’s best meat suppliers, because serving the best meat available is our priority. Accordingly, while the majority of our cuts come from right here in New Zealand, we also deal with producers of superior cuts in Australia, Japan and America.


We’ve met the farmers who rear our beef, lamb and pork. We’ve got our boots dirty traipsing over their land to see how our meat is fed and reared. This means we can be confident that only the world’s best cuts come through our doors.

 

Cooking

Almost every piece of meat served in our dining rooms comes into contact with the amazing broiler grills we’ve imported from the USA. - they sear steaks at a whopping 1600℉ (that’s 870℃, if you work in metrics) to create the perfect crust on the meat, locking in all that fantastic flavour.

 

 
Cooking

Almost every piece of meat served in our dining rooms comes into contact with the amazing broiler grills we’ve imported from the USA. - they sear steaks at a whopping 1600℉ (that’s 870℃, if you work in metrics) to create the perfect crust on the meat, locking in all that fantastic flavour.

 

Our Beef

1824

Australia’s 1824 Premium Beef is named for the year the company was founded. Our prime rib comes from Charolais, Senegal and Santa Gertrud cattle that roam pasture, then are finished on cereal grains.

WAKANUI
(NZ)

New Zealand’s Wakanui Blue cattle are grass-fed initially then finished on grain for the last 70-90 days.This process results in intense fat marbling throughout the meat, delivering fantastic flavour and texture.

Firstlight Wagyu
(NZ)

Reared on lush grass pasture in New Zealand’s Hawke’s Bay, Firstlight Wagyu has a sweet, slightly nutty flavour. It also has the hallmark Wagyu attributes of juicy, tender meat and buttery mouthfeel.

Taupo Beef

Angus and Charolais cross cattle are entirely grass-fed near the shores of Lake Taupo for Taupo Beef. The meat is then aged for a minimum of three weeks, increasing tenderness and maximising flavour.

Snake River Farms 
(USA)

Roaming along the high plains of the Snake River in Eastern Idaho, our US-bred Wagyu beef is raised following many aspects of traditional Japanese cattle feeding programs, taking up to four times longer to raise cattle than other US beef producers. The result is beautifully tender, intensely flavourful meat. Due to the high demand for Snake River Farms wagyu, this cut is not on our regular menu, but is at times offered as a special.

Robbins Island Wagyu
(TASMANIA)

Fourth-generation Tasmanian beef farmers rear Australia’s Robbins Island cattle on pasture for at least 18 months. The cattle are then moved to supplemental grain feeding, with seaweed kelp also added to the animals’ diet to reflect the local flora.

Zen-Noh 12 A5
(Japan)

We couldn’t put Wagyu on the menu without including steaks from Japan, where the iconic breed originated. Zen-Noh 12 A5 Wagyu displays the breed’s signature fat marbling throughout, and is a wonderfully flavourful, rich rendition - possibly the world’s best Wagyu. 

Hero Cuts


These are our favourite cuts, but there's plenty more to tempt you too
 
Signature Rib Eye 

This is our executive chef Gareth Stewart’s favourite cut, taken from the rib section of the beast. Our rib-eye is cooked on the bone to extract as much flavour as possible, and the meat is marbled with fat throughout, making it extra succulent.

Sirloin on the bone 

Cut from the rear back section of the cattle, sirloin is a classic steak cut. Unlike other steakhouses, we prefer to cook our sirloin on the bone, to maximise all that delicious flavour. 

Eye fillet on the bone 

The most tender cut of beef, the eye fillet is located between the sirloin and the rump. Again, we like to cook it on the bone, to give you the best flavour along with melt-in-the-mouth texture.

Hanging Tender

If you’re all about depth of flavour, this cut, drawn from the belly of the animal, is for you. It was once known as “the butcher’s steak”, as butchers typically kept it for themselves, thanks to the fat content that makes it juicy and delicious.

Rump Steak

Want to impress your mates with your meat-eating prowess? The generous rump steak, typically twice the size of an eye fillet, is for you. Cut from the top hind section of the cattle, we sear it quickly then rest it well, resulting in tasty, perfectly textured meat.

Scotch Fillet

Who doesn’t love scotch? The perfect combination of tenderness and full-bodied flavour, this steak is cut from the upper rib section of the cattle, and cooked off the bone for easy eating. Plenty of fat marbled throughout adds to the deliciousness.

 

Location

- AUCKLAND -

70 JERVOIS ROAD HERNE BAY

+64 9 376 2049

admin@aucklandjsh.co.nz

Dinner Monday - Saturday 5.30PM TILL LATE
Sunday 5pm til late
Lunch wednesday - friday 12pm - 2pm

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