Australia · City guide
Western Australian grass-fed beef and riverside grills. 13 steakhouses and 6 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
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.
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.
Cook at home
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.
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.
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.