Austria · 3 cities
Austria's beef tradition runs through Viennese Tafelspitz as much as steak, and Austrian cut names are their own: Beiried is strip loin, Lungenbraten is tenderloin and Rostbraten comes from the rib. Alpine pasture beef and Austrian-raised Angus and wagyu appear on steakhouse menus in Vienna, Salzburg and Graz.
Beef to know
The rump cap, known elsewhere as picanha. Traditionally simmered in broth and served with apple horseradish.
Cattle summer on high pastures; Alm and Weide on a label point to pasture-raised beef.
Beiried, Lungenbraten and Rostbraten differ from the German names for the same cuts.
Cities
Directory · Austria
26 steakhouses and 14 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
Long-standing steak restaurant by Marco Mikulik in a lane near the cathedral, ageing Styrian and US beef on site and adding specialty cuts such as Wagyu.
Steakhouse
The original El Gaucho, set in the historic Landhaus in the old town, serving locally dry-aged beef and Argentinian Black Angus.
Steakhouse
Friendly central restaurant whose menu is built around dry-aged steaks, alongside Austrian classics like schnitzel.
Butcher & supplier
Dry-aged beef shop opened in 2023 and linked to Steak Boutique, selling Austrian and American dry-aged steaks for home cooking in store and through a webshop with home…
Butcher & supplier
Traditional Graz butcher, listed in Falstaff's butcher guide, that sells steak cuts in its shop and through an online store.
Butcher & supplier
Organic-certified butcher from eastern Styria with a stand at the Kaiser-Josef-Markt, selling organic meat, sausages and ham.
Butcher & supplier
Family butcher founded in 1920 with its main shop on the Kaiser-Josef-Platz farmers' market, selling regional beef, veal and pork alongside house-smoked hams and…
Steakhouse
Regional restaurant in the Palais Wildenstein whose charcoal grill turns out fillet and bone-in ribeye steaks from Styrian Almochse aged at least three weeks, alongside…
Steakhouse
Grill restaurant attached to the Weber store and grill centre in Seiersberg, cooking steaks and dry-aged special cuts such as porterhouse and T-bone on Weber grills,…
Steakhouse
Large American-style bar and grill beside the Harley-Davidson dealership on Kärntner Straße, serving Black Angus and US steaks by cut and weight with a long list of…
Steakhouse
Restaurant and cocktail bar in the Grand Hôtel Wiesler on the Mur riverbank.
Steakhouse
Rock-themed bar and grill in the city centre serving steaks, spare ribs and burgers from the grill late into the night.
Steakhouse
Long-running Graz pub and games hall with pool tables and over 130 beers, known locally for South American rump steaks and Austrian rib-eye alongside a long burger menu.
Steakhouse
Small family-run restaurant on the Steingasse at the foot of the Kapuzinerberg, built around steaks with sides and sauces; its Black Angus chateaubriand is a signature.
Steakhouse
Rooftop restaurant and bar above the Hotel Imlauer with views of the old town, whose menu covers steaks of regional and international origin, including Austrian fillet,…
Steakhouse
Steak room inside the Hotel Walserwirt on the western edge of Salzburg, specialising in Simmental alpine beef and Angus.
Butcher & supplier
Third-generation butcher in Gnigl with an in-shop dry ager where beef ages for up to six weeks; the family is credited with inventing Salzburg's Bosna sausage.
Butcher & supplier
Meat shop and pick-up market in Maxglan selling steaks including dry-aged T-bones; it also offers knife sharpening.
Butcher & supplier
Delicatessen butcher just north of the city that dry-ages whole cuts of Austrian beef for at least four weeks and also dry-ages pork.
Steakhouse
Steakhouse on the Innsbrucker Bundesstraße in western Salzburg with an à la carte steak menu in the evening and a weekday lunch menu; it also takes delivery orders.
Steakhouse
Long-running steakhouse and bar in Hallwang just north of Salzburg, serving Austrian and US beef with large special cuts such as a 28-day dry-aged tomahawk and whole…
Butcher & supplier
Third-generation Fleischhauerei, run since 1922, holding the AMA craft seal.
Butcher & supplier
Family Fleischhauerei founded in Gnigl in 1904 and now run by Engelbert Lettner in the third generation.
Steakhouse
Lakeside restaurant by the Leopoldskroner Weiher run by Christoph and Karoline Marchhart, pairing a steak menu with fish and Thai dishes.
Butcher & supplier
Farm butcher at the foot of the Untersberg, founded in 1994 by master butcher Stephan Fuchs.
Steakhouse
Restaurant of the historic Stadtkrug hotel on the Linzer Gasse that markets itself for steak, serving beef from the hotel's own Highland cattle herd alongside Austrian…
Steakhouse
Large American-style grill restaurant in the Europark shopping centre built around a baker, butcher and brewer concept, with steaks and burgers from the grill plus pizza.
Steakhouse
Large tavern built into the foot of the Kapuzinerberg with a dedicated steak grill using marbled organic beef from Austrian farms, alongside traditional Austrian dishes…
Steakhouse
Steakhouse inside the Ritz-Carlton on the Ring, grilling organic Austrian beef and Japanese cuts on a charcoal Josper grill.
Steakhouse
Josefstadt steakhouse opened in 2017 that ages its bone-in cuts in-house for at least 60 days and finishes them in a 1,000°C broiler with brown butter.
Steakhouse
Restaurant on Franziskanerplatz, open since 2008, that centres its menu on grilled steaks from Austrian cattle aged in-house, served with wines from the owners' own…
Steakhouse
Branch of the Austrian El Gaucho steakhouse group at the Rochusmarkt, offering Argentinian and Austrian beef in a range of large cuts.
Steakhouse
The second Vienna El Gaucho, in the Design Tower at the start of Praterstraße, known for dry-aged steaks from Styria alongside Argentinian Black Angus.
Steakhouse
Classic old-town steakhouse serving Black Angus cuts, optionally topped with foie gras, prawns or blue cheese, with a solid wine list.
Steakhouse
Casual steak and burger spot with an open kitchen where flat iron steaks and patties are cooked on a 1,000°C grill, paired with a house beer.
Butcher & supplier
Family butcher in Hernals, voted Vienna's most popular butcher in Falstaff's reader polls in 2024, 2025 and 2026.
Butcher & supplier
Modern butcher shop with branches in Vienna and Linz selling steaks, dry-aged beef, house-made sausages and barbecue cuts.
Butcher & supplier
Small family butcher that sources from small Waldviertel farms and ages its beef on the bone for four weeks.
Butcher & supplier
Butcher trading since 1932 near Stubentor station, selling fresh meat, house-made ham, sausages and hot snacks.
Nothing matches all of these filters.
Local names
Cut names change from country to country. Use the local name at the butcher counter.
Doneness
Final core temperatures after resting, with the words you'll hear on local menus.
| Doneness | Local term | °C | °F |
|---|---|---|---|
| Rare | Englisch / blutig | 49–52 °C | 120–125 °F |
| Medium rare | Medium rare | 54–57 °C | 130–135 °F |
| Medium | Medium | 60–63 °C | 140–145 °F |
| Medium well | Medium well | 65–68 °C | 150–155 °F |
| Well done | Durch | 71 °C+ | 160 °F+ |
For businesses in Austria
Free listings for steakhouses, butchers and suppliers. Featured placement in Austria costs €45 per month.