Emerge Steakhouse Geelong
Certified by Coeliac Australia | A Steak Lover's Dream
Emerge Steakhouse in Geelong, established in February 2019 by a local husband-and-wife team, certified by Coeliac Australia. It offers a top-notch gluten-free dining experience. Specialising in premium beef, Emerge’s menu features a variety of steaks, including Wagyu cross, full-blood Wagyu, 100% grass-fed, and grass-fed to grain-finished options.
Emerge offers a variety of steak options, with up to twelve types available at any given time. Many of these cuts are dry-aged on-site for at least 30 days to enhance flavour and tenderness.
While Emerge is primarily a steakhouse, it also provides a diverse menu to accommodate different preferences. The menu includes a range of seafood dishes, other proteins, and vegetarian meals. Emphasizing high-quality proteins and fresh, locally sourced vegetables, the menu naturally incorporates gluten-free options to suit various dietary needs.
Emerge focuses on delivering quality flavours through collaborations with local artisan producers, ensuring that simple ingredients result in distinctive tastes.
Dining at Emerge offers more than simply great food; it provides a warm, welcoming, yet intimate atmosphere suitable for both casual lunches and special dinners. Open daily for lunch and dinner, Emerge Steakhouse Geelong invites you to book your table today for a memorable meal.
Reserve your table and discover why Emerge is Geelong’s favourite certified gluten-free steakhouse!
A Quick Introduction
to Steak
Grass Fed Versus Grain Fed
Grass-fed beef has lower fat content and a mild flavour. Grass-fed meat is considered more environmentally sustainable. Grain-fed beef has a strong, rich flavour with higher marbling content, making the cut tender and softer in texture.
Wet Aged Versus Dry Aged
Wet aging beef improves tenderness but reduces flavour. Dry aging involves hanging beef in a controlled environment for 4 weeks to 12 months, allowing juices to reabsorb into the muscle, intensifying flavour, and tenderizing the meat. The result is a unique eating experience.
What is Marbling?
Marbling, the intramuscular fat, is influenced by the breed, feed, and age of the animal. It enhances flavour and tenderness. In Australia, marbling is scored from 0-9, with higher numbers indicating better quality.
Wagyu, a Japanese cattle breed, has a genetic potential for high marbling and fine texture. These breeds are grain-finished to improve marbling.