Browse by style · Australia
95 verified steakhouses and butchers in Australia for wagyu & kobe beef, across 9 cities. Wagyu means Japanese cattle, and the best-known breeds put down fine, even marbling that melts at low temperatures.
Australia
Steakhouse
Wagyu-focused steakhouse in South Yarra serving Australian and Japanese Wagyu including Kobe A5, with a tableside steak trolley; ranked No. 29 on the World's 101 Best…
Steakhouse
Andrew McConnell's grand dining room in the heritage Cavendish House, serving fire-cooked cuts such as Gippsland tenderloin, wagyu sirloin and T-bone.
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
Chris Lucas's Italian-leaning steakhouse at the base of 101 Collins Street, grilling steaks over charcoal in a Venetian-inspired dining room.
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 · 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
Family-run Richmond institution open since 1964, serving a fixed meat-heavy set menu with steaks cooked over a charcoal grill.
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.
Steakhouse
Classic Port Melbourne pub with an upstairs steak dining room serving Cape Grim, Robbins Island Wagyu and other Victorian and Tasmanian beef.
Steakhouse
Steak restaurant inside Zagame's Caulfield Hotel, cooking cuts from Southern Ranges, Red Gum Creek and Sher Wagyu on a Josper grill.
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.
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
Steak frites-only bistro from the Rockpool Bar & Grill group, opened in October 2025, serving a 220g O'Connor scotch fillet with beef-tallow fries and a choice of four…
Steakhouse
Affordable steak frites grill opposite the Old Melbourne Gaol from chef Reki Rei, offering cuts from wagyu flank and Angus rostbiff up to a 2kg Margaret River tomahawk,…
Steakhouse
Family-run steakhouse focused on pasture-fed and wagyu beef, lightly basted and flame-grilled, served with fries and house sauces.
Steakhouse
Japanese barbecue restaurant from the Wagyu Ya team, grilling Kobe A5 and Blackmore wagyu over binchotan and Josper grills, with a wagyu omakase room.
Steakhouse
Long-running Kew steakhouse cooking steaks over charcoal, known for its Wagyu cuts and a deep, Burgundy-heavy wine list.
Steakhouse
Glen Waverley steakhouse serving Sher and Mayura Station Wagyu, large tomahawks and dry-aged cuts, alongside smoked American-style barbecue.
Steakhouse
Williamstown branch of the Squires Loft steak chain, set in a bluestone basement and grilling steaks finished with the group's signature baste.
Butcher & supplier
Long-running stall at the bottom of the Queen Victoria Market meat hall known for premium beef including Wagyu, alongside Flinders Island lamb and cuts trimmed to order.
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 · Retail · Wholesale
Retail counter of Flinders + Co, a meat supplier to restaurants such as Vue de Monde and Movida, selling premium beef including Wagyu alongside its own Flinders Island…
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.
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
Riverside restaurant and bar with views to the Story Bridge, grilling around ten premium cuts of Wagyu and Black Angus on an open wood-fire grill.
Steakhouse
Steak and Italian restaurant serving Stanbroke Wagyu and Angus cuts, including dry-aged heritage Wagyu, in a family sharing style.
Steakhouse
Manhattan-inspired steak and seafood restaurant from the Tassis Group with more than 15 steaks cooked over a coal and wood-fire grill.
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
Old-school fine-dining steakhouse on James Street from the Tassis Group, focused on steak and live lobster.
Steakhouse
Heritage 1889 pub billed as 'Brisbane's Worst Vegetarian Restaurant', with a meat cabinet where diners pick their steak and a beer garden.
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.
Steakhouse
The Gambaro Group's riverside Black Hide steakhouse at Queen's Wharf, moved from the Treasury in 2024, serving Queensland steak and Wagyu alongside lobster and seafood.
Steakhouse
Steak and wine restaurant inside the Story Bridge Hotel, serving cuts such as T-bone, flat iron and Wagyu sirloin.
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.
Butcher & supplier
Traditional gourmet butcher in Graceville since 2010, stocking Cape Grim, The Wanderer and Five Founders beef with Wagyu and grass-fed steaks.
Butcher & supplier · Retail · Wholesale
Family-owned bulk and wholesale butcher in Fairfield, trading for more than 30 years with beef, Wagyu, kangaroo and deli lines.
Australia
Steakhouse
Fine-dining grill from The Point Group on the middle level of The International at 25 Martin Place, cooking premium beef and seafood over wood and charcoal.
Steakhouse
Neighbourhood steak restaurant in Marrickville led by former Rockpool chef Corey Costelloe, cooking over fire; ranked No. 59 on the World's 101 Best Steak Restaurants…
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…
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.
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
Large open-kitchen restaurant at Crown Sydney by Ross and Sunny Lusted, cooking with wood, coal and steam; steaks such as full-blood 9+ Wagyu sirloin off the wood-fired…
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
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
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
British-style gastropub on the Gold Coast Highway with a steak-heavy menu of around 11 cuts, listing producer, breed and feed for each.
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
Waterfront steak and seafood grill in the Sanctuary Cove marina, serving marble-scored steaks, a Diamantina grain-fed tomahawk sold per 100g and share platters.
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 trading for over 30 years whose Meat Cellar offers aged beef, rare cuts and premium smallgoods.
Butcher & supplier
Runaway Bay butcher selling grass-fed and grass-finished beef including Wagyu, plus bone broth and tallow.
Steakhouse
Wood-fire grill restaurant at the InterContinental Sanctuary Cove, cooking steaks including Wagyu rump and tomahawk in an open kitchen.
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
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
Bar and dining room in an 1880s building in Mosman Park known for steak tasting boards paired with a large whisky list.
Steakhouse
Rustic chain steakhouse in the heritage part of Raine Square, grilling steaks including Wagyu and a 1.1kg tomahawk over fire.
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 · Retail · Wholesale
Well-known Perth butcher and grocer founded by Vince Garreffa in 1979 as Mondo Di Carne, on Beaufort Street since 1997, selling premium meats, continental lines and…
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.
Butcher & supplier · Retail · Wholesale
Family butcher dating to 1950 selling Wagyu x Black Angus steaks, grass-fed beef and lamb and house smallgoods, with IFAA 2025 award wins.
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
Family-run Argentinian parrilla restaurant established in 1988, grilling a full range of steak cuts including Mayura beef and a 28-day aged grain-fed rib eye.
Steakhouse
Argentinian grill in the Stamford Plaza hotel cooking steaks on a parrilla and slow-roasting meats over an asador fire pit, with an A5 Miyazaki Wagyu tasting menu.
Butcher & supplier
Family-owned Central Market stall selling mostly South Australian beef, lamb, pork and poultry, and a listed retail stockist of Sher Wagyu.
Steakhouse
Adelaide outpost of the Australian steakhouse group, serving grass-fed, grain-fed and Wagyu steaks with private dining rooms.
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
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.
Butcher & supplier
Butcher in Westfield Belconnen that positions itself as a Wagyu specialist and also sells chicken, duck, goat, lamb and pork, in store and online.
Steakhouse
Fire-grill steakhouse from the group behind The Meat & Wine Co, opened in May 2026 in the former Carlotta site at the Canberra Centre; it qualifies as a dedicated…
Steakhouse
Casual steakhouse in the Manuka shopping precinct; it qualifies because its grill menu centres on Riverina grass-fed Angus steaks, from rump and T-bone to ribeye on the…
Australia
Steakhouse
Premium grill in the Henry Jones Art Hotel's historic IXL building, cooking Tasmanian beef over an asado grill fuelled partly with retired sherry, bourbon and port casks.
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.
Steakhouse
Argentinian-style bar and grill on the Hobart waterfront built around a wood-and-coal parrilla; it qualifies because its grill menu of steaks such as entraña skirt and…
Steakhouse
Warehouse-style restaurant in Moonah from the team behind Rockwall Bar & Grill; it qualifies because large steaks (including Wagyu eye fillet and big-cut sharing…
Australia
Steakhouse
Tropical courtyard steak and seafood restaurant open since 1994, char-grilling cuts from Wagyu rump to T-bone and eye fillet.
Butcher & supplier
Small family-run butcher in Parap selling prime beef cuts including Wagyu, along with lamb and house-made sausages.
Before you go
FAQ
We list 95 verified places in 9 cities: Melbourne (30), Brisbane (15), Sydney (12), Gold Coast (11), Perth (9), Adelaide (8), Canberra (4), Hobart (4), Darwin (2).
A place is included only when its verified details mention wagyu & kobe beef. Each profile links to the public sources we checked.