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Dry-aged steak in New Zealand

5 verified steakhouses and butchers in New Zealand for dry-aged steak, across 1 city. Dry-aging hangs beef in a cold, controlled room for weeks.

New Zealand

Dry-aged steak in Auckland

All of Auckland

Before you go

What to know

  • Ask how many days the beef was aged: 21 to 45 days is common, and longer ages taste stronger and funkier.
  • Expect a higher price per kilo, because aging loses weight and the dried crust is trimmed off.
  • Butchers that dry-age in-house can often cut a steak to the thickness you want.

Everywhere

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FAQ

Common questions

Where can I find dry-aged steak in New Zealand?

We list 5 verified places in 1 city: Auckland (5).

How are places chosen?

A place is included only when its verified details mention dry-aged steak. Each profile links to the public sources we checked.