Browse by style · Aging
Dry-aging hangs beef in a cold, controlled room for weeks. Moisture evaporates and natural enzymes break down the muscle, so the steak turns more tender and picks up nutty, savoury notes. These steakhouses and butchers record dry-aged beef in their verified details.
Before you go
Top cities
By country
A selection
Butcher & supplier
Retail butcher shop of the Don Julio parrilla, selling pasture-raised, traceable beef that it selects, ages and cuts in-house.
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 · 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
Kippax-area butcher selling meat from free-range NSW farms, known for its dry-ageing and award-winning smoked goods.
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.
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
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.
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
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…
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
Dry-aged beef shop opened in 2023 and linked to Steak Boutique, selling Austrian and American dry-aged steaks for home cooking in store and through a webshop with 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.
FAQ
The Steak Directory lists 826 verified places for dry-aged steak in 153 cities across 40 countries. The best-covered cities are Melbourne (33), New York (22), Jakarta (19).
A place appears here only when its verified details, checked against public sources, mention dry-aged steak. We do not accept payment for inclusion in collections, and every profile shows its sources and review date.
Yes. Menus, stock and services change, so check the business’s own website or call before you travel for a specific steak.