Austria · City guide
Alpine pasture beef and old-town grills. 9 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
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.
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…
Steakhouse
Lakeside restaurant by the Leopoldskroner Weiher run by Christoph and Karoline Marchhart, pairing a steak menu with fish and Thai dishes.
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…
Cook at home
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.
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.
Butcher & supplier
Farm butcher at the foot of the Untersberg, founded in 1994 by master butcher Stephan Fuchs.
Local tips
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.
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