Brazil · City guide
Rodízio churrascarias, modern steak houses and boutique açougues. 12 steakhouses and 4 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
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…
Cook at home
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…
Local tips
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.