Browse by style · Australia
95 verified steakhouses and butchers in Australia for dry-aged steak, across 9 cities. Dry-aging hangs beef in a cold, controlled room for weeks.
Australia
Steakhouse
Underground steakhouse and cocktail bar in the Georges Building with a custom grill and ironbark-fired smoker, known for a 1kg 40-day dry-aged rib eye.
Steakhouse
Melbourne outpost of the Rockpool steak and seafood grill inside the Crown complex in Southbank, run by Hunter St Hospitality.
Steakhouse
Restaurant behind the historic Terminus Hotel focused on dry-aged meat and cooking over fire.
Steakhouse
First Victorian branch of the halal Volcanos Steakhouse group, serving dry-aged steaks, tomahawks and Wagyu with a non-alcoholic drinks list.
Butcher & supplier
Melbourne branch of the luxury Victor Churchill butcher, opened in 2021; also ranked No. 31 on the World's 101 Best Steak Restaurants 2026 for its dining offering.
Butcher & supplier
Premium butcher trading since 1983 with its flagship store in Toorak and a second store with a dry-ageing cabinet at Malvern Central.
Butcher & supplier
Heritage butcher, providore and wine merchant with its original store on Smith Street and further shops in St Kilda, Brighton and Balwyn.
Butcher & supplier · Retail · Wholesale
Wholesale butcher supplying Melbourne restaurants that also sells to home cooks online, with beef dry-aged for 42 days in its own ageing room.
Steakhouse
Waterfront steakhouse on Newquay Promenade serving aged grass-fed and grain-fed cuts, Wagyu and share platters.
Steakhouse
Three-level Southbank outpost of the Afro-centric steakhouse group, overlooking the Yarra, known for basted steaks from its own Monte beef line.
Steakhouse
Danish-style steakhouse off Flinders Lane that raises Hereford cattle and dry-ages beef in-house, usually for at least 40 days.
Steakhouse
New York-inspired steakhouse in the former Prahran Post Office, grilling dry-aged cuts from producers such as Blackmore and O'Connor over wood.
Butcher & supplier
St Kilda branch of Andrew McConnell and Troy Wheeler's butcher and wine merchant, with on-site dry ageing and house-made prepared meals.
Butcher & supplier
Bayside branch of the Meatsmith butcher and providore, selling dry-aged beef, rare-breed meat and wine.
Butcher & supplier
Fourth Meatsmith store, on a site that housed family butchers for over 40 years, stocking dry-aged O'Connor rib-eyes and Gippsland beef.
Butcher & supplier
Family butcher trading since 1970 that raises Black Angus cattle on its own Victorian farm, with a dry-ageing cabinet and refrigerated delivery.
Butcher & supplier
Original 2010 store of the free-range butcher chain, selling grass-fed Gippsland and Tasmanian beef and house smallgoods.
Steakhouse
Grand French brasserie in the former Melbourne Stock Exchange (the Gothic Bank) with a wood-fired grill serving a multi-cut steak list, from onglet to dry-aged O'Connor…
Steakhouse
Subterranean 115-seat fire-driven restaurant beneath Invicta House, opened in June 2025, cooking dry-aged Mayura wagyu and other prime cuts on a parrilla, robata and…
Steakhouse
Three-level steakhouse on the corner of King Street and Flinders Lane, part of the Rare group established in 2009, serving basted, chargrilled cuts including wagyu and…
Steakhouse
Late-night 1950s-style diner with an on-site butchery and ageing cabinet, serving a rotating aged steak special alongside burgers until 1-2am.
Steakhouse
Glen Waverley steakhouse serving Sher and Mayura Station Wagyu, large tomahawks and dry-aged cuts, alongside smoked American-style barbecue.
Steakhouse
Thornbury restaurant from chef Michael Slade with a meat focus, ageing its beef in house for around 80 days and serving it with a choice of sides and sauces.
Steakhouse
Williamstown branch of the Squires Loft steak chain, set in a bluestone basement and grilling steaks finished with the group's signature baste.
Steakhouse
Branch of the Meat & Wine Co steakhouse group in a heritage bank building at Camberwell Junction, with an open kitchen and private dining rooms.
Steakhouse
Meat & Wine Co steakhouse at Chadstone Shopping Centre serving the group's own Monte beef and dry-aged steaks.
Butcher & supplier
Master butcher Gary McBean's Prahran Market shop (formerly Gary's Quality Meats), with large dry-ageing cabinets, free-range beef and a house smoker; it supplies…
Butcher & supplier
Family butcher of more than 50 years at Prahran Market selling grass-fed Hereford steaks dry-aged on the bone for 30 days, plus Sher Wagyu and 60-day dry-aged grain-fed…
Butcher & supplier
Family meat company trading at South Melbourne Market for more than 70 years, specialising in aged Goulburn Valley beef from its own processing operation.
Butcher & supplier
First Melbourne store of Sydney's Vic's Meat, with a large retail dry-ageing room, Wagyu and a deli inside Chadstone's fresh food pavilion.
Butcher & supplier
Second retail store of the Toorak butcher, opened in 2017 and home to the business's dry-aged meat fridge, selling free-range beef including dry-aged Cape Grim.
Butcher & supplier
Cannings' flagship store, opened in 2014, with a large production space and a wood-smoking oven where the chain's bacon and ham are made.
Butcher & supplier
Family farmer-butcher in Melbourne's west focused on whole carcasses, selling grass-fed and grass-finished beef from its own farm, aged in a purpose-built dry-age room.
Australia
Steakhouse
Lennox Hastie's restaurant where everything is cooked over wood fire, known for its aged beef; ranked No. 11 on the World's 101 Best Steak Restaurants 2026.
Steakhouse
Steak and seafood grill in the art deco City Mutual Building, dry-ageing its beef on site and pairing it with a very large wine list; now run by Hunter St Hospitality.
Steakhouse
Halal steakhouse on Parramatta's Eat Street specialising in dry-aged rib-eye aged for at least 35 days; the group also has Sydney venues in Bankstown, Blacktown and…
Steakhouse
Western Sydney steakhouse serving dry-aged cuts including a tableside tomahawk, promoted as a halal steakhouse.
Butcher & supplier
Luxury butcher operated by the Puharich family in a shop dating back to 1876, with a glass-fronted dry-ageing room and house charcuterie.
Butcher & supplier
Butcher and deli founded in 2007 by chef Colin Holt, focused on pasture-raised and grass-fed meat with online ordering; also has a Mosman store.
Butcher & supplier · Retail · Wholesale
Whole-animal butcher sourcing pasture-raised meat from regenerative farms and dry-ageing beef on the bone for up to about seven weeks; also has a Waverley shop.
Butcher & supplier
Nose-to-tail butcher on Illawarra Road cutting whole carcasses to order, with dry-aged beef and house-made smallgoods.
Steakhouse
Steak and seafood restaurant on the Woolloomooloo Finger Wharf, grilling premium Australian beef over charcoal with harbour views; named on the World's 101 Best Steak…
Steakhouse
Matt Moran's New York-style steakhouse in the CBD (Solotel group), butchering cuts to order and cooking them on a Montague broiler, with much of the beef from Moran…
Steakhouse
Fast-paced steakhouse and bar from Liquid & Larder (The Gidley, Bistecca) serving Riverine sirloins aged and butchered in its own on-site butchery.
Steakhouse
Signature grill at The Star with harbour views, cooking grass- and grain-fed beef and Wagyu over a wood-burning grill alongside a large wine list.
Butcher & supplier · Retail · Wholesale
Family-founded (1963) wholesale butcher supplying many Sydney restaurants, with a public retail store and home delivery offering dry-aged Wagyu and premium beef.
Butcher & supplier · Retail · Wholesale
Inner-west butcher selling premium Wagyu, dry-aged cuts and house-made sausages retail and wholesale, with delivery within 50 km.
Butcher & supplier
Broadway branch of Craig Cook's hormone-free butcher chain, known for its dry-ageing rooms and beef partly raised on the owner's Southern Highlands farm.
Butcher & supplier · Retail · Wholesale
Warehouse-style walk-in cool room selling wholesale-priced beef, Wagyu, lamb and pork direct to the public; owned by Bindaree Beef.
Australia
Steakhouse
Chef Jake Kellie's open-flame restaurant in a heritage building on The Parade, cooking Mayura Station Wagyu dry-aged in-house over a wood oven and grills.
Steakhouse
Hilton Adelaide's signature restaurant, grilling South Australian beef including aged Angus tomahawk and Wagyu over charcoal, with a large glass-encased wine cellar.
Steakhouse
Adelaide outpost of the Danish steakhouse chain, serving Hereford beef in grain-fed and in-house dry-aged cuts, with large tomahawks carved at the table.
Butcher & supplier
Dry-ageing butchery from the family behind A Hereford Beefstouw, selling its own dry-aged beef from South Australian and Victorian grazing districts for pickup or…
Butcher & supplier
Family-owned Central Market stall selling mostly South Australian beef, lamb, pork and poultry, and a listed retail stockist of Sher Wagyu.
Butcher & supplier
Gourmet butcher trading in Warradale since 1988 that dry-hangs its locally sourced South Australian beef.
Butcher & supplier
Family butcher in Burnside Village that dry-ages local South Australian beef in store for up to 40 days.
Steakhouse
Sean Connolly's brasserie in the casino complex beside Adelaide Railway Station, cooking grass- and grain-fed steaks on a fire pit with an in-house dry-aged selection.
Butcher & supplier · Retail · Wholesale
Family-owned meat business with its own cattle breeding program, running a retail shop with a visible dry-ageing display, Wagyu cuts and tomahawks.
Butcher & supplier
Norwood butcher opened in 2019 that dry-ages high-grade beef for four to six weeks; named AMIC SA Retailer of the Year 2022.
Australia
Steakhouse
Long-running Broadbeach steak restaurant and wine bar with around 20 beef cuts from Australian and Japanese producers and a wine list of more than 900 labels; the…
Steakhouse
Broadbeach bar and grill with a purpose-built dry-ageing cool room and a two-metre Mibrasa charcoal grill, serving dry-aged cuts cooked over embers.
Steakhouse
Gold Coast steak institution formerly known as Cav's, now in a rooftop location in Runaway Bay, known for long-aged steaks and linked to Cav's Butchery.
Steakhouse
Beachfront grill on the Esplanade cooking steaks in a Portuguese-inspired style, with a dry-aged program and large Wagyu share cuts.
Steakhouse
Rooftop restaurant at The Star Gold Coast with skyline views, offering around nine steaks from Angus scotch fillet to Kiwami Wagyu rump cap.
Steakhouse
Steak and seafood restaurant in The Oxley precinct with seven steaks from Stockyard Beef and on-the-bone cuts sold per 100g.
Butcher & supplier
Butchery linked to Cav's Steakhouse selling the restaurant's aged steaks and ready meals, now trading from Metro Market in Biggera Waters.
Butcher & supplier
Local butcher on James Street with a dry-ageing cabinet and 100% grass-fed beef; a second store operates in Paradise Point.
Butcher & supplier
Family butcher trading for over 30 years whose Meat Cellar offers aged beef, rare cuts and premium smallgoods.
Butcher & supplier
The largest Gold Coast store of the Queensland Super Butcher chain, with branded beef, Wagyu and game, and free slicing and vacuum sealing.
Australia
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
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.
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…
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
Harbourside steak and seafood restaurant in a heritage building at Fremantle's Fishing Boat Harbour, focused on dry-aged Australian beef.
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.
Australia
Steakhouse
Wood-fire and smoke-only restaurant in a converted brick warehouse, cooking dry-aged beef and Wagyu over different timbers; ranked No. 20 on the World's 101 Best Steak…
Steakhouse
Steak and Italian restaurant serving Stanbroke Wagyu and Angus cuts, including dry-aged heritage Wagyu, in a family sharing style.
Steakhouse
Steak restaurant in the heritage Port Office Building since 2010, offering around 20 steaks with in-house dry ageing and a large wine list.
Steakhouse
New York-style steakhouse with a piano bar inside The Calile Hotel, from the St Albans group; ranked No. 77 on the World's 101 Best Steak Restaurants 2026.
Steakhouse
New York-inspired steakhouse in the heritage Old Mineral House overlooking the City Botanic Gardens, dry-ageing grain-fed beef in-house for at least four weeks.
Butcher & supplier · Retail · Wholesale
Independent butcher dry-ageing beef in-house for around 36 days, with further stores in Rosalie (Paddington) and Woolloongabba and a click-and-collect base in Windsor.
Butcher & supplier
Butcher with an in-store kitchen and coffee shop, dry-ageing rib fillets in-house and stocking Wagyu up to imported Japanese A5; delivers across Brisbane and the Gold…
Butcher & supplier
Craft butcher owned by the Stanbroke beef group, selling its Wagyu and Angus along with dry-aged selections and cuts to order.
Butcher & supplier
Flagship warehouse store of the Queensland Super Butcher chain, with a large dry-ageing room and branded beef from producers such as Cape Grim, Rangers Valley and Kiwami.
Australia
Steakhouse
Canberra outpost of the Afro-centric Meat & Wine Co steakhouse chain, serving Monte, O'Connor and Wagyu beef across several cuts including dry-aged rib eye.
Steakhouse
Mediterranean fire-cooking restaurant in Braddon that grills locally sourced Angus steaks, dry-aged for at least four weeks, over charcoal.
Butcher & supplier
Kippax-area butcher selling meat from free-range NSW farms, known for its dry-ageing and award-winning smoked goods.
Butcher & supplier
Long-running independent butcher at the Mawson shops that has added an in-store dry-ageing cabinet and cuts aged beef to order for customers.
Australia
Steakhouse
Long-standing Salamanca steakhouse in a convict-built sandstone warehouse, grilling in-house aged cuts over a charcoal fire.
Butcher & supplier
Family butcher established in Sandy Bay in 1964 and run by third-generation butcher Marcus Vermey, stocking free-range Tasmanian beef, dry-aged meat, Wagyu and game.
Australia
Steakhouse
Steakhouse, beer garden and sports bar at the Hotel Darwin pub, serving cuts supplied by Malone's Butchery including a 20-day dry-aged grass-fed rib eye.
Before you go
FAQ
We list 95 verified places in 9 cities: Melbourne (33), Sydney (16), Adelaide (10), Gold Coast (10), Perth (10), Brisbane (9), Canberra (4), Hobart (2), Darwin (1).
A place is included only when its verified details mention dry-aged steak. Each profile links to the public sources we checked.