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Our cuts

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, heroing exceptional New Zealand meat alongside superior cuts from Australia, Japan and America. Choose your own cut from the iconic meat board then leave it to the experts.
 
 
Sourcing

Our 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 cuts

Fillet

This cut is for tenderness and can be sliced with a butter knife. The eye fillet holds a lower fat content, which means it's flavour is less robust than other cuts. Its lean but equally as delicious.

Scotch Fillet

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. Plenty of fat marbled throughout for flavour. A popular choice on the Jervois Steak House menu.

Rib eye

This cut is for intense flavour. Well-marbled, juicy, & packed full of flavour. There is a much higher fat content which you can taste as you eat. 

T-Bone

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. So, it’s always juicy and tender.

Wagyu

The highest in fat marbelling and the most premium beef on our menu.

An ultimate Jervois Steak house experience includes ordering two different types of wagyu. Start with grass fed and then move to the to the grain fed. The grass fed usually has a little less marbling compared to the grain fed. You will notice the difference when compared.

 

Location

- AUCKLAND -

70 JERVOIS ROAD HERNE BAY

+64 9 376 2049

auckland@jervoissteakhouse.co.nz

We are open
for Lunch on Fridays from 12pm - late
for Dinner, Monday - Sunday, 5:30pm - late

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VIRTUAL TOUR