Australia · City guide
Laneway grills, wagyu specialists and old-school butchers across the inner suburbs. 39 steakhouses and 24 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
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.
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.
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.
Cook at home
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.
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.
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.
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.
Cuts in Melbourne
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