Where are you hiding all the great steak Australia?

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I am not sure how they stand up nowadays, but back when I was a blue steak eating carnivore the Cork and Cleaver in Glenunga (SA), or Gauchos in Adelaide were my favourites.

Come to think of it, there were a few pubs in the Adelaide Hills who did good steaks on our Wednesday night 'beef and burgundy' dinners.
 
NZflygirl said:
Anyone been to Jervois Steakhouse in NZ? Super delicious! Bit pricey.

I was wondering where the Oz equivalent was or any suggestions for amazing steak places in the major cities??

I don’t know if it’s the cut, the cow or the chef but I find steak really different in Oz.
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Why??? No feedlots in NZ. Nothing is grained stuffed inNZ. Everything is GRASS feed. Nothing is DROUGHT stressed.
The average punter has no idea of the providence of the beef they eat & think if it's grain feed it has to be top quality.
Feedlots are right up there with caged hens & not far behind live export of sheep.
 
Dr Bob said:
Why??? No feedlots in NZ. Nothing is grained stuffed inNZ. Everything is GRASS feed. Nothing is DROUGHT stressed.
The average punter has no idea of the providence of the beef they eat & think if it's grain feed it has to be top quality.
Feedlots are right up there with caged hens & not far behind live export of sheep.
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Tassie Cape Grim beef is 100% grass fed
 
Ball & Chain Grill in Salamanca Place in Hobart - fantastic steaks, and pretty awesome lamb racks as well :)
 
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  1. Last night I ate at the Regatta Hotel in Toowong in particular their Boatshed Restaurant which had amazing steaks both aged and normal at very reasonable prices.....however the real speciality of this place is the Moët Chandon champagne at $65 a bottle over the bar.....on special at Dan Murphy’s it is around $48 so very little mark up for a quality champagne
 
JessicaTam said:
I am not sure how they stand up nowadays, but back when I was a blue steak eating carnivore the Cork and Cleaver in Glenunga (SA), or Gauchos in Adelaide were my favourites.

Come to think of it, there were a few pubs in the Adelaide Hills who did good steaks on our Wednesday night 'beef and burgundy' dinners.
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Cork and Cleaver still good

Press does a great steak as well
 
Charcoal Grill on the Hill, Kew (Melbourne) is my go to spot. All meals I had there were excellent and they have a very impressive wine list
 
Dr Bob said:
Feedlots are right up there with caged hens & not far behind live export of sheep.
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Seriously? Do you have any comprehension of the availability of suitable quality and priced grass fed stock for slaughter for domestic consumption for significant periods of the year?

For the record ALL the Wagyu eye fillet that has been enjoyed by AFFers recently at Olive Tree is lot fed. ALL Rockpool beef is lot fed - it’s the only way the top end restaurants are guaranteed consistent supply in quality and portion control.

Yes all Cape Grim beef is grass fed - but plenty times you will be eating product that has been frozen and thawed - seasonal conditions dictate Tassie cannot supply the same consistent supply 12mths of the year.

Feedlots play an enormously important role in consistent supply of quality and affordable beef for the domestic market - all the big players like Coles and Woolworths together with the major processors are all heavily invested in the feedlot industry.

Feedlots are stringently controlled by Depts of Agriculture in all states - I would be much more concerned about the treatment of elderly Australians in aged care facilities than the treatment of cattle in feedlots.
 
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Dr Ralph said:
Eye Fillet from Aldi. You wont do better at any restaurant.
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One of the reasons for Aldi’s cheap prices Doc is their suppliers are not quite at the top of the mountain - nothing wrong at all with their product it’s just that there is plenty higher quality available elsewhere - and yep a large percentage of the product is lot fed. Maybe you are just a great cook Ralphy?

FTR Coles and Woolworths overall pretty well start with the best raw material for their feedlot operations - yes that is such a broad based statement but their sheer size and financial strength in initial purchase of stock and their ability to negotiate favourable terms with feedlot contractors over and above their own operations gives them the ability to buy the ‘best’ young stock.

Where they fall down is their packaging and presentation on supermarket shelves. But if you can access one of the big supermarkets where they have an in-house butcher you can get them to cut specifically to your requirements. Throughput requirements also limits their ability to age their beef for any length of time but it is what it is.
 
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Jurahn said:
Ball & Chain Grill in Salamanca Place in Hobart - fantastic steaks, and pretty awesome lamb racks as well :)
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Ball and Chain has always been good - and great wine cellar too. They formerly owned the Jailhouse Grill in Launy too but no more - it is very good also.
 
Philips Foote on George Steet in The Rocks, Sydney. Great selection of steaks and cook your own on the big BBQs. Always a must when I visit Sydney.
 
mjm said:
Philips Foote on George Steet in The Rocks, Sydney. Great selection of steaks and cook your own on the big BBQs. Always a must when I visit Sydney.
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Haven't been to the Phillips Foote for at least 10 years. It's obviously still going & a great 'cook your own" place & you would see people murder their steaks on the BBQ. Good entertainment & do they still have jazz bands?
 
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Rebekkap said:
It looks like they are - when you click through the booking link on the website it lets you select either
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Sadly theyre not - they responded closed 24th & 25th, which is fair enough so Christmas lunch or dinner search continues :)
 
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