Brazil · 3 cities
Brazil has one of the largest cattle herds in the world. Churrasco, meat grilled on skewers over charcoal, is the national way to eat beef, and São Paulo has everything from rodízio churrascarias to dry-aged steak houses and boutique butchers.
Beef to know
At a rodízio, servers carve skewered cuts at the table until you turn your card to stop.
Picanha (rump cap) is the signature cut, grilled with its fat cap on.
Ask for "mal passado" for rare, "ao ponto" for medium and "bem passado" for well done.
Cities
Directory · Brazil
38 steakhouses and 11 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
Porto Alegre location of the NB Steak rodízio chain, founded in 1990, serving cuts such as the house Steak NB, Black Beef, vazio and smoked brisket in a tasting-menu…
Steakhouse
Second Porto Alegre branch of the NB Steak rodízio, with the same tasting-menu format of house cuts, vazio, costela and smoked brisket served continuously at the table.
Steakhouse
Founded in 1935 and billed as Brazil's first churrascaria, this Moinhos de Vento classic serves à la carte churrasco and its well-known filés, including a board of…
Steakhouse
Large Uruguayan-style parrilla in Petrópolis serving cuts such as entrecot and assado de tira cooked close to the embers, with Uruguayan desserts.
Steakhouse
Retro-styled Uruguayan parrilla opened in 2017 that quickly became a local favourite.
Steakhouse
Branch of a ten-year-old Porto Alegre parrilla group known for a modern, creative take on churrasco, including a 12-hour beef rib for up to five and its own Lote9 cuts.
Steakhouse
Uruguayan parrilla in Moinhos de Vento with premium lines of bife de chorizo, bife ancho, entraña and assado de tira, plus special cuts such as prime rib and lamb…
Steakhouse
One of Porto Alegre's most traditional churrascarias, open since 1969, with tables outdoors under the trees and cuts ordered à la carte.
Steakhouse
À la carte churrascaria and galeteria in the same Quarto Distrito building since 1967, known for its xixo skewer, chicken hearts, house mayonnaise salad and polenta.
Steakhouse
Classic, quick-service espeto corrido churrascaria in Cidade Baixa, an offshoot of the Princesa Isabel lineage, serving picanha, costela, maminha and vazio with polenta…
Steakhouse
Rodízio churrascaria with a wide salad and seafood buffet alongside its meat service.
Steakhouse
Bom Fim parrilla with a Río de la Plata feel, serving premium Uruguayan and Argentine-style cuts; entrecot and assado de tira are the most ordered.
Steakhouse
Lunch-only spot specialising in Gaúcho beef ribs roasted for many hours on a rotating grill, evoking traditional fogo de chão, with all-you-can-eat ribs and sides.
Butcher & supplier
Meat boutique billed as the first in the Porto Alegre area to sell dry-aged cuts, aged 30 and 60 days, along with Frigorífico Silva's Black Label Angus and Hereford…
Butcher & supplier
Neighbourhood butcher with a contemporary feel, known for churrasco cuts and less common meats such as wild boar and alligator; since September 2025 it also stocks…
Butcher & supplier
Meat boutique inside Shopping Iguatemi run by the Novo Hamburgo company A Carne do Rei, selling special cuts from its own inspected plant alongside wines, olive oils…
Steakhouse
Copacabana rodízio founded in 1951 beside the Copacabana Palace, serving about 30 cuts including its own butterfly picanha, plus a large buffet with oysters and sushi.
Steakhouse
Botafogo flagship of the Porto Alegre-born churrascaria chain, on the waterfront facing Sugarloaf Mountain, serving the classic gaúcho rodízio with a salad buffet.
Steakhouse
Glass-walled rodízio in Flamengo Park overlooking Guanabara Bay, opened in 2018 by Fogo de Chão founder Jair Coser on the former Porcão Rio's site; more than 30 cuts…
Steakhouse
Leblon steakhouse since 2007 with oak floors and exposed brick, grilling everything over charcoal, with a 650-label wine cellar.
Steakhouse
Troisgros-family meat house in Leblon where guests pick their steak while French-inspired side dishes are passed around the room, rodízio-style.
Steakhouse
Rio outpost of São Paulo's Rubaiyat group inside the Jockey Club, with a terrace overlooking the racetrack and Christ the Redeemer, serving beef from the group's own…
Steakhouse
Traditional Ipanema grill known for its generous couvert, the bordon-style picanha and a beef rib slow-cooked for six hours.
Steakhouse
À la carte meat house in Flamengo, founded in 1961 by Spanish brothers, grilling shared cuts over charcoal with rock salt; declared Carioca Cultural Heritage in 2025.
Steakhouse
Meat house opened in 2017 by beef specialist Marcelo Malta, focused on Angus cuts for sharing, its own dry-aging room and Wagyu on request; a second branch is at Av.
Steakhouse
Argentine-style parrilla from a São Paulo chain founded in 2004, best known for its marbled 'pobre juan' cut of bife ancho; an Ipanema branch opened in late 2025.
Steakhouse
Contemporary grill restaurant by chef Félix Sánchez serving hefty cuts finished at the table; a larger branch is in Vogue Square, Barra da Tijuca.
Steakhouse
Barra da Tijuca churrascaria that local diners often rank among the city's best rodízios; a sister churrascaria operates on Ilha do Governador.
Steakhouse
Marcelo Malta's informal meat house in Leblon, started as a meat boutique in 2016, serving grilled premium cuts and one of the city's best-known burgers.
Butcher & supplier
Barra da Tijuca meat boutique and grill restaurant opened in 2016 by pitmaster Rossano Mendonça, selling traceable beef, pork and lamb and running barbecue workshops.
Butcher & supplier
Leblon meat shop listed among the top-rated butchers in Rio, selling premium cuts and barbecue supplies.
Butcher & supplier
Modern take on the neighbourhood butcher, opened in 2017, where butchers cut to order and advise customers, with house-made sausages and online ordering for delivery in…
Butcher & supplier
Flagship of a Rio meat-boutique group founded in 2016 as a delivery service, selling national and imported cuts, including more than 15 kinds of picanha, alongside…
Steakhouse
Brazilian churrascaria chain founded in Porto Alegre in 1979, serving gaucho-style rodízio with skewered cuts carved at the table alongside a large salad bar.
Steakhouse
Churrascaria opened in 1990 by a gaucho restaurateur, known for bringing premium cuts such as bife ancho and costela into the rodízio format.
Steakhouse
Grupo Rubaiyat restaurant built around a century-old Bengal fig tree under a glass roof, serving beef and pork from the group's own Fazenda Rubaiyat in Mato Grosso do…
Steakhouse
Rodízio churrascaria open since 1995, pairing Brazilian and Argentine cuts on the skewer with an extensive buffet that includes seafood and sushi.
Steakhouse
Porto Alegre-born steakhouse (founded 1990) that reworked the rodízio as a 'menu degustação' of selected cuts, salads and sides; this Faria Lima location is the…
Steakhouse
Buenos Aires-style parrilla grilling Argentine cuts à la carte, with empanadas and morcilla; the house 'corte 348' comes from the vacío.
Steakhouse
Steakhouse founded in 1996 by former cattle breeders' association president Sylvio Lazzarini, drawing on Brazilian, Argentine and American barbecue traditions with beef…
Steakhouse
Family-run churrascaria dating from 1958, famous for thinly sliced picanha finished on a griddle in the dining room and its arroz biro-biro.
Steakhouse
São Paulo branch, opened in 2022, of Peruvian butcher-chef Renzo Garibaldi's Lima steakhouse; dry-aged cuts are shown raw at the table before going over charcoal.
Steakhouse
Meat restaurant opened in 2017 by Alexandre and Guilherme Mora that pioneered dry-aged beef in Brazil with consultancy from Renzo Garibaldi; cuts are aged from 30 to…
Steakhouse
À la carte steakhouse founded in 1978-79 by butcher Marcos Bassi, credited with popularising cuts such as fraldinha and bombom de alcatra; now run by his family.
Steakhouse
Casual courtyard barbecue run by fourth-generation butcher Rogério Betti, grilling dry-aged steaks and other cuts over charcoal and apple wood, alongside the deBetti…
Butcher & supplier
Design-led boutique butcher opened in 2014 by rancher Pedro Merola, selling Brazilian-raised beef and other meats with its own restaurant on site.
Butcher & supplier
Family-run beef brand whose concept store, opened in 2012 in a restored 1920s house, sells more than 50 vacuum-packed cuts from Angus and Wagyu genetics.
Butcher & supplier · Retail · Wholesale
Meat supplier founded in 2001 to supply the Varanda group's steakhouses, with a retail shop beside Varanda Grill Jardins selling Angus, Hereford and Wagyu cuts and…
Butcher & supplier
Butcher counter, deli and grill restaurant opened in 2023 by Rogerio Betti near Ibirapuera Park, selling Rio Grande do Sul pasture-raised Angus and Hereford beef…
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Local names
Cut names change from country to country. Use the local name at the butcher counter.
Doneness
Final core temperatures after resting.
For businesses in Brazil
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