Australia · City guide
Tasmanian grass-fed beef from cool-climate pastures. 8 steakhouses and 7 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
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.
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…
Cook at home
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.
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…
Local tips
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.