Australia · 9 cities
Australia is one of the world's largest beef exporters, and its grading shapes labels across Asia. Meat Standards Australia (MSA) grades eating quality, while the AUS-MEAT marble score (MB 0–9+) measures marbling. Labels also say grass-fed or grain-fed, often with the number of days on grain. Australia has the largest wagyu herd outside Japan.
Beef to know
100, 150 or 300+ days on grain means progressively richer, more marbled beef.
Scotch fillet is ribeye, eye fillet is tenderloin, and sirloin or porterhouse is the strip loin.
MSA-graded beef is rated for tenderness and juiciness by cut and cooking method.
Cities
Harbourside steakhouses and some of the country's best-known dry-aging butchers.
Laneway grills, wagyu specialists and old-school butchers across the inner suburbs.
Queensland's capital, close to grain-fed beef from the Darling Downs.
Western Australian grass-fed beef and riverside grills.
South Australian beef, wine-country grills and Central Market butchers.
Tasmanian grass-fed beef from cool-climate pastures.
Capital-city steakhouses and regional New South Wales beef.
Resort steakhouses and beachside grills.
Top End cattle country and the gateway for live cattle exports.
Directory · Australia
131 steakhouses and 78 butchers and suppliers. Filter by city, cut and service.
We only list businesses verified against public sources. Cities without listings are still being checked.
Steakhouse
Chef Jake Kellie's open-flame restaurant in a heritage building on The Parade, cooking Mayura Station Wagyu dry-aged in-house over a wood oven and grills.
Steakhouse
Hilton Adelaide's signature restaurant, grilling South Australian beef including aged Angus tomahawk and Wagyu over charcoal, with a large glass-encased wine cellar.
Steakhouse
Steakhouse opened in December 2024 in the former Enzo's Ristorante heritage building, known for open-flame grilled Australian cuts and shared meat platters.
Steakhouse
Adelaide outpost of the Danish steakhouse chain, serving Hereford beef in grain-fed and in-house dry-aged cuts, with large tomahawks carved at the table.
Steakhouse
Steak and ale house opened in 2014 in a sandstone 1800s building, with a short list of mostly Black Angus steaks including a 750g bone-in rib eye.
Steakhouse
Family-run Argentinian parrilla restaurant established in 1988, grilling a full range of steak cuts including Mayura beef and a 28-day aged grain-fed rib eye.
Steakhouse
Argentinian grill in the Stamford Plaza hotel cooking steaks on a parrilla and slow-roasting meats over an asador fire pit, with an A5 Miyazaki Wagyu tasting menu.
Steakhouse
Argentinian restaurant on Rundle Street serving charcoal-grilled steaks such as a 21-day aged rib eye and grass-fed Angus scotch fillet with chimichurri.
Butcher & supplier
Dry-ageing butchery from the family behind A Hereford Beefstouw, selling its own dry-aged beef from South Australian and Victorian grazing districts for pickup or…
Butcher & supplier
Family-owned Central Market stall selling mostly South Australian beef, lamb, pork and poultry, and a listed retail stockist of Sher Wagyu.
Butcher & supplier
Gourmet butcher trading in Warradale since 1988 that dry-hangs its locally sourced South Australian beef.
Butcher & supplier
Family butcher in Burnside Village that dry-ages local South Australian beef in store for up to 40 days.
Butcher & supplier
Suburban butcher in the Dernancourt Shopping Centre selling grass-fed South Australian meats with click-and-collect ordering.
Steakhouse
Adelaide outpost of the Australian steakhouse group, serving grass-fed, grain-fed and Wagyu steaks with private dining rooms.
Steakhouse
Sean Connolly's brasserie in the casino complex beside Adelaide Railway Station, cooking grass- and grain-fed steaks on a fire pit with an in-house dry-aged selection.
Butcher & supplier · Retail · Wholesale
Family-owned meat business with its own cattle breeding program, running a retail shop with a visible dry-ageing display, Wagyu cuts and tomahawks.
Butcher & supplier
Norwood butcher opened in 2019 that dry-ages high-grade beef for four to six weeks; named AMIC SA Retailer of the Year 2022.
Steakhouse
Wood-fire and smoke-only restaurant in a converted brick warehouse, cooking dry-aged beef and Wagyu over different timbers; ranked No. 20 on the World's 101 Best Steak…
Steakhouse
Riverside restaurant and bar with views to the Story Bridge, grilling around ten premium cuts of Wagyu and Black Angus on an open wood-fire grill.
Steakhouse
Steak and Italian restaurant serving Stanbroke Wagyu and Angus cuts, including dry-aged heritage Wagyu, in a family sharing style.
Steakhouse
Manhattan-inspired steak and seafood restaurant from the Tassis Group with more than 15 steaks cooked over a coal and wood-fire grill.
Steakhouse
Steak restaurant in the heritage Port Office Building since 2010, offering around 20 steaks with in-house dry ageing and a large wine list.
Steakhouse
New York-style steakhouse with a piano bar inside The Calile Hotel, from the St Albans group; ranked No. 77 on the World's 101 Best Steak Restaurants 2026.
Steakhouse
Long-running pub steakhouse inside The Morrison Hotel near The Gabba, known for its spiced 400g rib on the bone.
Steakhouse
Old-school fine-dining steakhouse on James Street from the Tassis Group, focused on steak and live lobster.
Steakhouse
New York-inspired steakhouse in the heritage Old Mineral House overlooking the City Botanic Gardens, dry-ageing grain-fed beef in-house for at least four weeks.
Steakhouse
Heritage 1889 pub billed as 'Brisbane's Worst Vegetarian Restaurant', with a meat cabinet where diners pick their steak and a beer garden.
Steakhouse
Steak and seafood restaurant in a heritage building near Suncorp Stadium, serving Stanbroke beef cuts.
Butcher & supplier · Retail · Wholesale
Independent butcher dry-ageing beef in-house for around 36 days, with further stores in Rosalie (Paddington) and Woolloongabba and a click-and-collect base in Windsor.
Butcher & supplier
Butcher with an in-store kitchen and coffee shop, dry-ageing rib fillets in-house and stocking Wagyu up to imported Japanese A5; delivers across Brisbane and the Gold…
Butcher & supplier
Craft butcher owned by the Stanbroke beef group, selling its Wagyu and Angus along with dry-aged selections and cuts to order.
Butcher & supplier
Family-owned butcher trading at the Rode Road Shopping Centre since 1980, named Best Butcher in Queensland's 2026 All the Best public vote.
Steakhouse
Heritage-listed 1889 riverside pub whose Spanish Garden Steakhouse has long been known for large steaks of Queensland beef with classic sides.
Steakhouse
Parisian-style steakhouse built around steak frites with bottomless fries, set in a historic Fortitude Valley building with a downstairs bar.
Steakhouse
The Gambaro Group's riverside Black Hide steakhouse at Queen's Wharf, moved from the Treasury in 2024, serving Queensland steak and Wagyu alongside lobster and seafood.
Steakhouse
Steak and wine restaurant inside the Story Bridge Hotel, serving cuts such as T-bone, flat iron and Wagyu sirloin.
Butcher & supplier
Flagship warehouse store of the Queensland Super Butcher chain, with a large dry-ageing room and branded beef from producers such as Cape Grim, Rangers Valley and Kiwami.
Butcher & supplier
Family-run butcher opened in 2021 by Gareth Hunt, runner-up World Champion Young Butcher at the 2022 World Butchers' Challenge.
Butcher & supplier
Traditional gourmet butcher in Graceville since 2010, stocking Cape Grim, The Wanderer and Five Founders beef with Wagyu and grass-fed steaks.
Butcher & supplier · Retail · Wholesale
Family-owned bulk and wholesale butcher in Fairfield, trading for more than 30 years with beef, Wagyu, kangaroo and deli lines.
Steakhouse
Traditional steakhouse in the Melbourne Building, open since 1962 and among Canberra's oldest restaurants, serving charcoal-grilled steaks with classic sides and sauces.
Steakhouse
Italian-American style steakhouse inside the QT Canberra hotel, offering around ten cuts from a wood-fired grill up to a shareable double rib eye.
Steakhouse
Canberra outpost of the Afro-centric Meat & Wine Co steakhouse chain, serving Monte, O'Connor and Wagyu beef across several cuts including dry-aged rib eye.
Steakhouse
European-style steakhouse on the ground floor of the Avenue Hotel in Braddon, with a menu driven by its meat cabinet and paddock-to-plate sourcing.
Steakhouse
Matt Moran's Italian-style steakhouse at the Canberra Centre, grilling beef from leading Australian producers alongside produce from Moran's family farm.
Steakhouse
Mediterranean fire-cooking restaurant in Braddon that grills locally sourced Angus steaks, dry-aged for at least four weeks, over charcoal.
Butcher & supplier
Free-range, pasture-fed specialist butcher in Griffith that has bought from the same farmer since 1990 and traces every cut to local producers.
Butcher & supplier
Kippax-area butcher selling meat from free-range NSW farms, known for its dry-ageing and award-winning smoked goods.
Butcher & supplier · Retail · Wholesale
Award-winning family butcher at the Fyshwick Markets selling beef, lamb, pork, game and poultry, plus house-smoked hams and gluten-free sausages.
Butcher & supplier · Retail · Wholesale
Farm-owned butcher shop run by Luke and Pia Winder of Tathra Place Free Range, selling meat from their regeneratively managed farm.
Butcher & supplier
Butcher in Westfield Belconnen that positions itself as a Wagyu specialist and also sells chicken, duck, goat, lamb and pork, in store and online.
Butcher & supplier
Long-running independent butcher at the Mawson shops that has added an in-store dry-ageing cabinet and cuts aged beef to order for customers.
Steakhouse
Fire-grill steakhouse from the group behind The Meat & Wine Co, opened in May 2026 in the former Carlotta site at the Canberra Centre; it qualifies as a dedicated…
Steakhouse
Casual steakhouse in the Manuka shopping precinct; it qualifies because its grill menu centres on Riverina grass-fed Angus steaks, from rump and T-bone to ribeye on the…
Steakhouse
Historic pub known locally as the Kingo; it qualifies because its Grill kitchen lets diners choose their steak from a display cabinet before it is grilled, and it is…
Butcher & supplier · Retail · Wholesale
Canberra butcher selling beef from its own and partner local farms alongside lamb, pork and smoked goods, now trading from a shop at Dickson with delivery across the…
Steakhouse
Tropical courtyard steak and seafood restaurant open since 1994, char-grilling cuts from Wagyu rump to T-bone and eye fillet.
Steakhouse
Waterfront steakhouse led by NT hospitality operator Jaswinder 'Jazz' Walia, serving cuts from a 250g eye fillet to a 500g rib eye with cafe de Paris butter.
Steakhouse
Steakhouse, beer garden and sports bar at the Hotel Darwin pub, serving cuts supplied by Malone's Butchery including a 20-day dry-aged grass-fed rib eye.
Steakhouse
Historic pub first licensed in 1932 whose bistro hand-cuts steaks daily, including a rib on the bone grain-fed for over 100 days in Gympie, Queensland.
Steakhouse
Mitchell Street bar and restaurant best known for its long-running Wednesday steak night serving grass-fed rump cap with salad and fries.
Butcher & supplier · Retail · Wholesale
Local butcher selling beef, lamb, pork and chicken with online ordering, pickup and local delivery; also supplies steaks to the Hotel Darwin steakhouse.
Butcher & supplier
Family-owned butcher in the Nightcliff Shopping Centre with in-store and online ordering, known locally for T-bones and beef rib-eye racks.
Butcher & supplier
Small family-run butcher in Parap selling prime beef cuts including Wagyu, along with lamb and house-made sausages.
Butcher & supplier
Butcher in Coolalinga on Darwin's rural fringe offering beef, buffalo, crocodile and kangaroo, cut to order and delivered across the Darwin region.
Butcher & supplier · Retail · Wholesale
Locally owned butcher and meat wholesaler in Coconut Grove with in-house butchers preparing beef, lamb, pork and poultry for retail and trade customers.
Steakhouse
Bar and grill at the Hibiscus Tavern, formerly Dolly's Bar, reopened after a $2 million refit; it qualifies as a grill whose steaks (rump, scotch fillet, rib eye on the…
Steakhouse
Waterfront restaurant on the Darwin lagoon built around a wood grill, with scotch fillet and sirloin among its signature plates.
Steakhouse
Upmarket harbourside restaurant in the East Point Reserve, picked by Time Out as Darwin's special-occasion steak with a crusted grass-fed eye fillet.
Steakhouse
Long-running Broadbeach steak restaurant and wine bar with around 20 beef cuts from Australian and Japanese producers and a wine list of more than 900 labels; the…
Steakhouse
Broadbeach bar and grill with a purpose-built dry-ageing cool room and a two-metre Mibrasa charcoal grill, serving dry-aged cuts cooked over embers.
Steakhouse
British-style gastropub on the Gold Coast Highway with a steak-heavy menu of around 11 cuts, listing producer, breed and feed for each.
Steakhouse
Gold Coast steak institution formerly known as Cav's, now in a rooftop location in Runaway Bay, known for long-aged steaks and linked to Cav's Butchery.
Steakhouse
Beachfront grill on the Esplanade cooking steaks in a Portuguese-inspired style, with a dry-aged program and large Wagyu share cuts.
Steakhouse
Rooftop restaurant at The Star Gold Coast with skyline views, offering around nine steaks from Angus scotch fillet to Kiwami Wagyu rump cap.
Steakhouse
Steak and seafood restaurant in The Oxley precinct with seven steaks from Stockyard Beef and on-the-bone cuts sold per 100g.
Steakhouse
Family steak and rib house operating since 1996 in a half-timbered building, with MSA grain-fed steaks.
Steakhouse
Waterfront steak and seafood grill in the Sanctuary Cove marina, serving marble-scored steaks, a Diamantina grain-fed tomahawk sold per 100g and share platters.
Butcher & supplier
Butchery linked to Cav's Steakhouse selling the restaurant's aged steaks and ready meals, now trading from Metro Market in Biggera Waters.
Butcher & supplier
Local butcher on James Street with a dry-ageing cabinet and 100% grass-fed beef; a second store operates in Paradise Point.
Butcher & supplier
Family butcher trading for over 30 years whose Meat Cellar offers aged beef, rare cuts and premium smallgoods.
Butcher & supplier
Palm Beach store of a family butchery business dating to 1923, stocking grass-fed and organic beef and ready-to-cook meals.
Butcher & supplier
Runaway Bay butcher selling grass-fed and grass-finished beef including Wagyu, plus bone broth and tallow.
Steakhouse
Wood-fire grill restaurant at the InterContinental Sanctuary Cove, cooking steaks including Wagyu rump and tomahawk in an open kitchen.
Steakhouse
Beachfront Coolangatta steakhouse serving New York, rump, ribeye and tenderloin steaks alongside beef and pork ribs.
Butcher & supplier
The largest Gold Coast store of the Queensland Super Butcher chain, with branded beef, Wagyu and game, and free slicing and vacuum sealing.
Steakhouse
Premium grill in the Henry Jones Art Hotel's historic IXL building, cooking Tasmanian beef over an asado grill fuelled partly with retired sherry, bourbon and port casks.
Steakhouse
Long-standing Salamanca steakhouse in a convict-built sandstone warehouse, grilling in-house aged cuts over a charcoal fire.
Steakhouse
Grill in a Georgian sandstone warehouse at Salamanca Place, known for Tasmanian steaks including a carpetbag eye fillet stuffed with Bruny Island oysters.
Steakhouse
North Hobart grill restaurant and lounge bar serving flame-grilled Cape Grim beef, skewers and Tasmanian seafood.
Steakhouse
Hobart branch of the Australian Hog's Breath steakhouse chain, set in a heritage former gasworks building.
Steakhouse
Long-established grill on Macquarie Street, open since 1982, with a traditional formal dining room and a steak-led menu built on locally sourced beef.
Butcher & supplier
Family butcher established in Sandy Bay in 1964 and run by third-generation butcher Marcus Vermey, stocking free-range Tasmanian beef, dry-aged meat, Wagyu and game.
Butcher & supplier
South Hobart butcher run by Mark and Michelle Henshaw, twice winners of the national AMIC Sausage King title, most recently in 2026.
Butcher & supplier · Retail · Wholesale
Moonah butcher with its own smallgoods factory, trading for over 20 years and selling Tasmanian and Australian grass-fed beef cut on site.
Butcher & supplier
Eastern Shore butcher on Clarence Street in Bellerive selling Tasmanian meat, trading from the premises previously listed as Goughs Quality Butchers.
Butcher & supplier
Sibling-run Eastern Shore butcher in Shoreline Plaza focused on free-range Tasmanian produce, including King Island beef, with weekday local delivery.
Butcher & supplier
Long-running gourmet butcher, charcuterie and deli near Salamanca Place that also runs a catering kitchen and cooking school, with same-day delivery around Hobart.
Steakhouse
Argentinian-style bar and grill on the Hobart waterfront built around a wood-and-coal parrilla; it qualifies because its grill menu of steaks such as entraña skirt and…
Steakhouse
Warehouse-style restaurant in Moonah from the team behind Rockwall Bar & Grill; it qualifies because large steaks (including Wagyu eye fillet and big-cut sharing…
Butcher & supplier
West Hobart's long-standing neighbourhood butcher, under new ownership since 2018, selling premium beef, pork and game with steaks cut to the customer's preferred…
Steakhouse
Wagyu-focused steakhouse in South Yarra serving Australian and Japanese Wagyu including Kobe A5, with a tableside steak trolley; ranked No. 29 on the World's 101 Best…
Steakhouse
Andrew McConnell's grand dining room in the heritage Cavendish House, serving fire-cooked cuts such as Gippsland tenderloin, wagyu sirloin and T-bone.
Steakhouse
Underground steakhouse and cocktail bar in the Georges Building with a custom grill and ironbark-fired smoker, known for a 1kg 40-day dry-aged rib eye.
Steakhouse
Chris Lucas's Italian-leaning steakhouse at the base of 101 Collins Street, grilling steaks over charcoal in a Venetian-inspired dining room.
Steakhouse
Melbourne outpost of the Rockpool steak and seafood grill inside the Crown complex in Southbank, run by Hunter St Hospitality.
Steakhouse
Parisian-style bistro in Prahran centred on steak frites; listed among Australia's top 30 steak restaurants by the World's 101 Best Steak Restaurants in 2026.
Steakhouse
Argentinian steakhouse in the Meyers Place laneway cooking beef on a parrilla charcoal grill.
Steakhouse
Restaurant behind the historic Terminus Hotel focused on dry-aged meat and cooking over fire.
Steakhouse
Melbourne sibling of Brisbane's Blackbird Bar & Grill on Flinders Lane at Collins Place, with a steak-led menu.
Steakhouse
First Victorian branch of the halal Volcanos Steakhouse group, serving dry-aged steaks, tomahawks and Wagyu with a non-alcoholic drinks list.
Butcher & supplier
Melbourne branch of the luxury Victor Churchill butcher, opened in 2021; also ranked No. 31 on the World's 101 Best Steak Restaurants 2026 for its dining offering.
Butcher & supplier
Premium butcher trading since 1983 with its flagship store in Toorak and a second store with a dry-ageing cabinet at Malvern Central.
Butcher & supplier
Heritage butcher, providore and wine merchant with its original store on Smith Street and further shops in St Kilda, Brighton and Balwyn.
Butcher & supplier · Retail · Wholesale
Wholesale butcher supplying Melbourne restaurants that also sells to home cooks online, with beef dry-aged for 42 days in its own ageing room.
Steakhouse
Waterfront steakhouse on Newquay Promenade serving aged grass-fed and grain-fed cuts, Wagyu and share platters.
Steakhouse
Three-level Southbank outpost of the Afro-centric steakhouse group, overlooking the Yarra, known for basted steaks from its own Monte beef line.
Steakhouse
Family-run Richmond institution open since 1964, serving a fixed meat-heavy set menu with steaks cooked over a charcoal grill.
Steakhouse
Danish-style steakhouse off Flinders Lane that raises Hereford cattle and dry-ages beef in-house, usually for at least 40 days.
Steakhouse
New York-inspired steakhouse in the former Prahran Post Office, grilling dry-aged cuts from producers such as Blackmore and O'Connor over wood.
Steakhouse
San Telmo Group's Argentinian-Spanish restaurant at Riverside Quay, cooking O'Connor beef cuts on a charcoal parrilla.
Steakhouse
Classic Port Melbourne pub with an upstairs steak dining room serving Cape Grim, Robbins Island Wagyu and other Victorian and Tasmanian beef.
Steakhouse
San Telmo Group's Argentinian steakhouse built around a circular brick asado pit, grilling steaks on the parrilla with an Argentine wine list.
Steakhouse
Steak restaurant inside Zagame's Caulfield Hotel, cooking cuts from Southern Ranges, Red Gum Creek and Sher Wagyu on a Josper grill.
Butcher & supplier
St Kilda branch of Andrew McConnell and Troy Wheeler's butcher and wine merchant, with on-site dry ageing and house-made prepared meals.
Butcher & supplier
Bayside branch of the Meatsmith butcher and providore, selling dry-aged beef, rare-breed meat and wine.
Butcher & supplier
Fourth Meatsmith store, on a site that housed family butchers for over 40 years, stocking dry-aged O'Connor rib-eyes and Gippsland beef.
Butcher & supplier
Queen Victoria Market stall of a second-generation family butcher specialising in organic and regeneratively farmed meat.
Butcher & supplier
Prahran Market shop of the Hagen family's organic butchery, founded in 1999.
Butcher & supplier
South Melbourne Market outlet of Hagen's Organics, selling organic, ethically raised local meat including steak cuts.
Butcher & supplier
Family butcher trading since 1970 that raises Black Angus cattle on its own Victorian farm, with a dry-ageing cabinet and refrigerated delivery.
Butcher & supplier
Original 2010 store of the free-range butcher chain, selling grass-fed Gippsland and Tasmanian beef and house smallgoods.
Steakhouse
Classic Parisian-style bistro on Toorak Road since 1986, best known for steak frites and rib-eye on the bone with a choice of béarnaise, bordelaise, Normande or pepper…
Steakhouse
Grand French brasserie in the former Melbourne Stock Exchange (the Gothic Bank) with a wood-fired grill serving a multi-cut steak list, from onglet to dry-aged O'Connor…
Steakhouse
Subterranean 115-seat fire-driven restaurant beneath Invicta House, opened in June 2025, cooking dry-aged Mayura wagyu and other prime cuts on a parrilla, robata and…
Steakhouse
Three-level steakhouse on the corner of King Street and Flinders Lane, part of the Rare group established in 2009, serving basted, chargrilled cuts including wagyu and…
Steakhouse
Rustic warehouse steakhouse in a laneway off Hardware Lane, the Midtown outlet of the Rare group, grilling basted Angus cuts, tomahawks and ribs.
Steakhouse
Waterfront outlet of the long-running Squires Loft grillhouse chain, serving chargrilled steaks finished with its signature basting sauce, plus ribs and surf and turf.
Steakhouse
Late-night 1950s-style diner with an on-site butchery and ageing cabinet, serving a rotating aged steak special alongside burgers until 1-2am.
Steakhouse
Steak frites-only bistro from the Rockpool Bar & Grill group, opened in October 2025, serving a 220g O'Connor scotch fillet with beef-tallow fries and a choice of four…
Steakhouse
Affordable steak frites grill opposite the Old Melbourne Gaol from chef Reki Rei, offering cuts from wagyu flank and Angus rostbiff up to a 2kg Margaret River tomahawk,…
Steakhouse
Family-run steakhouse focused on pasture-fed and wagyu beef, lightly basted and flame-grilled, served with fries and house sauces.
Steakhouse
Japanese barbecue restaurant from the Wagyu Ya team, grilling Kobe A5 and Blackmore wagyu over binchotan and Josper grills, with a wagyu omakase room.
Steakhouse
Restored Victorian pub cooking its steaks, from sirloin to a 1.4kg côte de boeuf, over a red-gum wood fire, with a weekly Wednesday steak night.
Steakhouse
Long-running Kew steakhouse cooking steaks over charcoal, known for its Wagyu cuts and a deep, Burgundy-heavy wine list.
Steakhouse
Glen Waverley steakhouse serving Sher and Mayura Station Wagyu, large tomahawks and dry-aged cuts, alongside smoked American-style barbecue.
Steakhouse
Thornbury restaurant from chef Michael Slade with a meat focus, ageing its beef in house for around 80 days and serving it with a choice of sides and sauces.
Steakhouse
Bayside steak and grill restaurant in Mordialloc linked to the Hansa meat business, focused on steaks cooked to order.
Steakhouse
Williamstown branch of the Squires Loft steak chain, set in a bluestone basement and grilling steaks finished with the group's signature baste.
Steakhouse
Branch of the Meat & Wine Co steakhouse group in a heritage bank building at Camberwell Junction, with an open kitchen and private dining rooms.
Steakhouse
Meat & Wine Co steakhouse at Chadstone Shopping Centre serving the group's own Monte beef and dry-aged steaks.
Steakhouse
Argentinian steakhouse in Frankston cooking steaks and mixed parrillada platters over a charcoal grill.
Butcher & supplier
Long-running stall at the bottom of the Queen Victoria Market meat hall known for premium beef including Wagyu, alongside Flinders Island lamb and cuts trimmed to order.
Butcher & supplier
Master butcher Gary McBean's Prahran Market shop (formerly Gary's Quality Meats), with large dry-ageing cabinets, free-range beef and a house smoker; it supplies…
Butcher & supplier
Family butcher of more than 50 years at Prahran Market selling grass-fed Hereford steaks dry-aged on the bone for 30 days, plus Sher Wagyu and 60-day dry-aged grain-fed…
Butcher & supplier · Retail · Wholesale
Retail counter of Flinders + Co, a meat supplier to restaurants such as Vue de Monde and Movida, selling premium beef including Wagyu alongside its own Flinders Island…
Butcher & supplier
Family meat company trading at South Melbourne Market for more than 70 years, specialising in aged Goulburn Valley beef from its own processing operation.
Butcher & supplier
First Melbourne store of Sydney's Vic's Meat, with a large retail dry-ageing room, Wagyu and a deli inside Chadstone's fresh food pavilion.
Butcher & supplier
Second retail store of the Toorak butcher, opened in 2017 and home to the business's dry-aged meat fridge, selling free-range beef including dry-aged Cape Grim.
Butcher & supplier
Cannings' flagship store, opened in 2014, with a large production space and a wood-smoking oven where the chain's bacon and ham are made.
Butcher & supplier
Cannings branch in the 670 Chapel St plaza, open since 2017, focused on premium quick-cook cuts with an expanded seafood section.
Butcher & supplier
Tooronga Village branch of the Melbourne free-range butcher chain, selling grass-fed beef and house smallgoods.
Butcher & supplier · Retail · Wholesale
Lygon Street Italian butcher trading since 1972, known for its beef, veal, house sausages and Christmas hams; it was sold in 2026 to Jamie Valmorbida, who kept the team…
Butcher & supplier
Family farmer-butcher in Melbourne's west focused on whole carcasses, selling grass-fed and grass-finished beef from its own farm, aged in a purpose-built dry-age room.
Steakhouse
Long-running high-end steakhouse at Crown Perth that dry-ages its beef in-house and cooks over an ironbark charcoal and wood-fired grill in an open kitchen.
Steakhouse
Waterfront steakhouse from the Sydney 6HEAD group, opened at Elizabeth Quay in late 2023, serving Black Angus and Wagyu steaks from named producers plus a dry-ageing…
Steakhouse
Neighbourhood steakhouse owned by Gavin Olsen of Olsen Butchers next door, grilling dry-aged steaks and lesser-known butcher's cuts over jarrah hardwood.
Steakhouse
CBD outpost of the Meat & Wine Co steakhouse chain in the historic Palace Hotel building, known for steaks finished with its African-inspired basting and an in-house…
Steakhouse
Bar and dining room in an 1880s building in Mosman Park known for steak tasting boards paired with a large whisky list.
Steakhouse
Western Australian branch of the Squires Loft steakhouse group, serving basted and grilled steaks with frites or baked potato.
Steakhouse
Rustic chain steakhouse in the heritage part of Raine Square, grilling steaks including Wagyu and a 1.1kg tomahawk over fire.
Steakhouse
Two-storey Northbridge gastropub and steak restaurant from chef Stuart Laws, offering 28-day dry-aged steaks and a shared steak dinner menu built around a 1kg T-bone.
Steakhouse
Wood-fired parrilla restaurant inside the Pirate Life Perth brewery venue, offering steaks in a range of sizes including a 1kg O'Connor grass-fed T-bone.
Butcher & supplier
Family-run butcher founded by Collin and Karen Olsen, trading in South Perth since 2004 and now led by son Gavin, who also runs the Nextdoor steak restaurant beside the…
Butcher & supplier · Retail · Wholesale
Well-known Perth butcher and grocer founded by Vince Garreffa in 1979 as Mondo Di Carne, on Beaufort Street since 1997, selling premium meats, continental lines and…
Butcher & supplier
Family-run Northbridge butcher operating for about 70 years, offering beef, lamb, pork, veal, poultry and game cut to order.
Butcher & supplier
South American-style butcher that began as a delivery service before opening a shop, specialising in Brazilian barbecue cuts, Angus steaks and sausages.
Steakhouse
Spanish-leaning CBD restaurant built around a wood-fired grill, serving dry-aged Stirling Ranges steaks and local seafood finished with house sea salts.
Steakhouse
New York-styled CBD bar and grill with a European menu whose steak list, including a chateaubriand for two, is its main draw.
Steakhouse
Grill restaurant in the Duxton Hotel lobby whose à la carte dinner menu centres on shared tomahawk and Black Angus chateaubriand.
Steakhouse
Harbourside steak and seafood restaurant in a heritage building at Fremantle's Fishing Boat Harbour, focused on dry-aged Australian beef.
Butcher & supplier
Butchery inside the Boatshed gourmet market that dry-ages premium beef for at least 30 days in a Himalayan salt-brick room, alongside WA lamb, goat and game.
Butcher & supplier · Retail · Wholesale
Family butcher dating to 1950 selling Wagyu x Black Angus steaks, grass-fed beef and lamb and house smallgoods, with IFAA 2025 award wins.
Steakhouse
Neil and Sam Perry's flagship Double Bay restaurant cooking premium Australian beef and seafood over wood fire; ranked No. 2 on the World's 101 Best Steak Restaurants…
Steakhouse
Lennox Hastie's restaurant where everything is cooked over wood fire, known for its aged beef; ranked No. 11 on the World's 101 Best Steak Restaurants 2026.
Steakhouse
Steak and seafood grill in the art deco City Mutual Building, dry-ageing its beef on site and pairing it with a very large wine list; now run by Hunter St Hospitality.
Steakhouse
Opulent basement steakhouse from Liquid & Larder near the corner of King and Elizabeth streets, focused on Riverine Black Angus rib-eye cuts.
Steakhouse
Subterranean Tuscan-style steakhouse built around a single dish, the bistecca alla Fiorentina, cooked over ironbark and charcoal and sold by weight.
Steakhouse
Heritage sandstone basement steakhouse in The Rocks run by Hunter St Hospitality, reopened in 2024 with a wood-fired grill and slow-roasted prime rib.
Steakhouse
Fine-dining grill from The Point Group on the middle level of The International at 25 Martin Place, cooking premium beef and seafood over wood and charcoal.
Steakhouse
Argentinian-inspired restaurant in Surry Hills known for meats cooked over fire in the asado tradition; ranked No. 34 on the World's 101 Best Steak Restaurants 2026.
Steakhouse
Neighbourhood steak restaurant in Marrickville led by former Rockpool chef Corey Costelloe, cooking over fire; ranked No. 59 on the World's 101 Best Steak Restaurants…
Steakhouse
Premium steakhouse in the heritage Campbell's Stores at Campbell's Cove with views of the Harbour Bridge and Opera House.
Steakhouse
Halal steakhouse on Parramatta's Eat Street specialising in dry-aged rib-eye aged for at least 35 days; the group also has Sydney venues in Bankstown, Blacktown and…
Steakhouse
Western Sydney steakhouse serving dry-aged cuts including a tableside tomahawk, promoted as a halal steakhouse.
Butcher & supplier
Luxury butcher operated by the Puharich family in a shop dating back to 1876, with a glass-fronted dry-ageing room and house charcuterie.
Butcher & supplier
Butcher and deli founded in 2007 by chef Colin Holt, focused on pasture-raised and grass-fed meat with online ordering; also has a Mosman store.
Butcher & supplier · Retail · Wholesale
Whole-animal butcher sourcing pasture-raised meat from regenerative farms and dry-ageing beef on the bone for up to about seven weeks; also has a Waverley shop.
Butcher & supplier
Nose-to-tail butcher on Illawarra Road cutting whole carcasses to order, with dry-aged beef and house-made smallgoods.
Steakhouse
Steak and seafood restaurant on the Woolloomooloo Finger Wharf, grilling premium Australian beef over charcoal with harbour views; named on the World's 101 Best Steak…
Steakhouse
Long-running waterside steakhouse at King Street Wharf overlooking Darling Harbour, focused on Australian steaks with seafood starters and a terrace.
Steakhouse
Large open-kitchen restaurant at Crown Sydney by Ross and Sunny Lusted, cooking with wood, coal and steam; steaks such as full-blood 9+ Wagyu sirloin off the wood-fired…
Steakhouse
Matt Moran's New York-style steakhouse in the CBD (Solotel group), butchering cuts to order and cooking them on a Montague broiler, with much of the beef from Moran…
Steakhouse
Fast-paced steakhouse and bar from Liquid & Larder (The Gidley, Bistecca) serving Riverine sirloins aged and butchered in its own on-site butchery.
Steakhouse
Signature grill at The Star with harbour views, cooking grass- and grain-fed beef and Wagyu over a wood-burning grill alongside a large wine list.
Butcher & supplier · Retail · Wholesale
Family-founded (1963) wholesale butcher supplying many Sydney restaurants, with a public retail store and home delivery offering dry-aged Wagyu and premium beef.
Butcher & supplier · Retail · Wholesale
Inner-west butcher selling premium Wagyu, dry-aged cuts and house-made sausages retail and wholesale, with delivery within 50 km.
Butcher & supplier
Broadway branch of Craig Cook's hormone-free butcher chain, known for its dry-ageing rooms and beef partly raised on the owner's Southern Highlands farm.
Butcher & supplier · Retail · Wholesale
Warehouse-style walk-in cool room selling wholesale-priced beef, Wagyu, lamb and pork direct to the public; owned by Bindaree Beef.
Nothing matches all of these filters.
Local names
Cut names change from country to country. Use the local name at the butcher counter.
| Cut | Called in Australia | Best for |
|---|---|---|
| Tenderloin | Eye fillet | Pan-sear, then oven |
| Ribeye | Scotch fillet | Grill or pan-sear |
| Striploin | Sirloin / porterhouse | Grill or pan-sear |
| T-bone | T-bone | Grill over coals |
| Tomahawk | Tomahawk | Reverse sear |
| Picanha | Rump cap | Grill or skewer |
| Chuck eye | Chuck eye | Pan-sear or grill |
| Short rib | Short rib | Braise, smoke or thin-slice |
| Flank | Flank | Marinate, then grill |
| Brisket | Brisket | Smoke low and slow |
Doneness
Final core temperatures after resting.
For businesses in Australia
Free listings for steakhouses, butchers and suppliers. Featured placement in Australia costs A$69 per month.