Browse by style · Belgium
13 verified steakhouses and butchers in Belgium for dry-aged steak, across 4 cities. Dry-aging hangs beef in a cold, controlled room for weeks.
Belgium
Steakhouse
Meat brasserie near Avenue Louise, open since 2014, with a butcher's counter where diners choose their cut; beef from French and other breeds is aged for about four…
Steakhouse
Second Colonel brasserie in Uccle with an open kitchen, a butcher's counter for choosing aged beef cuts, a Josper charcoal oven and a rotisserie.
Steakhouse
Steak and wine house in the European Quarter serving Argentinian-style Black Angus beef aged for at least three weeks.
Butcher & supplier
Artisan butcher near the Ixelles cemetery known for ageing both beef and pork in its own workshop, with cheese, deli and prepared dishes.
Butcher & supplier
Butchery and poultry counter inside the Rob gourmet food market, with an ageing cabinet for côte à l'os from different origins.
Steakhouse
Halal steakhouse on the inner ring near the Botanique, with a display of aged beef and a grill menu running from tomahawk and picanha to Wagyu bavette and Japanese A5…
Steakhouse
Steakhouse near Brussels-Midi station offering fresh and aged beef from several origins, including Canadian, South American, Australian and Japanese entrecôtes, plus…
Butcher & supplier
Family butcher in Saint-Gilles since 1969, known for dry-aged beef from French, Belgian and Spanish breeds and its house américain; a 24/7 meat vending locker serves…
Belgium
Steakhouse
Meat-focused bistro with a terrace on Marnixplaats, serving steaks, burgers and dry-aged beef seven days a week.
Butcher & supplier
Premium butcher by Luc De Laet and Peggy Van Haver at the De Koninck city brewery, focusing on dry-aged beef from more than 16 European breeds and house-made charcuterie.
Butcher & supplier
Artisan butcher in Merksem that dry-ages several recognised beef breeds in its own ageing cabinet and specialises in Belgian Blue beef.
Belgium
Butcher & supplier
Family butcher raising its own Blonde d'Aquitaine cattle, with beef dry-aged on the carcass for at least two weeks and longer-aged steak cuts.
Belgium
Steakhouse
Ghent meat restaurant that selects, ages and cuts its own beef in an in-house ageing room, typically offering six to ten breeds, with a large wine cellar.
Before you go
FAQ
We list 13 verified places in 4 cities: Brussels (8), Antwerp (3), Bruges (1), Ghent (1).
A place is included only when its verified details mention dry-aged steak. Each profile links to the public sources we checked.