Denmark · 2 cities
Danish butchers sell a high share of organic beef, and the cuts have Danish names: mørbrad is tenderloin, tyndsteg is strip loin, højreb is ribeye and culotte is the rump cap known elsewhere as picanha. Copenhagen's steakhouses mix Danish beef with Irish, Spanish and Japanese imports.
Beef to know
The Scandinavian name for picanha, often roasted whole.
The red Ø label marks state-certified organic beef.
Common in Copenhagen's butchers and steakhouses.
Cities
Directory · Denmark
16 steakhouses and 9 butchers and suppliers. Filter by city, cut and service.
We only list businesses verified against public sources. Cities without listings are still being checked.
Steakhouse
Riverside Aarhus branch of the Danish KöD steakhouse group, grilling cuts sourced from selected breeders worldwide and finishing them with herb butter and sea salt.
Steakhouse
MASH steakhouse in the high-ceilinged rooms of the former Hotel Ritz by Aarhus Central Station, offering more than ten cuts from Danish dry-aged beef to Wagyu.
Steakhouse
Family-friendly American-style grill on the river promenade, part of the Danish Bone's chain, serving steaks alongside its signature spare ribs and a salad bar.
Butcher & supplier
Frederiksbjerg butcher offering hook-aged beef from free-range cattle, homemade sausages and charcuterie, plus takeaway smørrebrød and grill menus.
Butcher & supplier
Long-running butcher in western Aarhus, trading since 1973, whose trained butchers advise on where animals were raised and how the meat was aged.
Butcher & supplier
Local butcher in Aarhus West since 1997 selling Danish beef and lamb alongside house-made specialities.
Steakhouse
Steakhouse on Frederiks Plads built around a large open charcoal grill, serving Danish, Australian, South American and Japanese cuts.
Butcher & supplier
Traditional neighbourhood butcher in Aarhus N offering fresh meat, custom cuts and house-made sausages and pâtés.
Steakhouse
Aarhus branch of the Danish Flammen grill-restaurant chain near the harbour, serving grilled steaks and meats in a buffet-style concept.
Butcher & supplier
Classic butcher shop in Risskov run by master butchers Kasper and Frank, selling hand-picked Danish meat cut to order along with house-made cold cuts and catering.
Steakhouse
Long-established branch of the Danish A Hereford Beefstouw steakhouse chain, opposite Aarhus Cathedral in a former brewery.
Steakhouse
Single-dish restaurant by the river serving steak with homemade béarnaise, fries and Caesar salad on an all-you-can-eat basis, with wine, beer and soft drinks included…
Steakhouse
The original 2009 location of the Modern American Steak House chain, a short walk from Kongens Nytorv and Nyhavn.
Steakhouse
MASH branch on the 12th floor of Tivoli Hotel, opened in 2015, pairing the chain's steak menu with city views, a large wine collection and a rooftop terrace.
Steakhouse
Central branch of the Danish KöD steakhouse group near Christiansborg, serving steaks on their own with shared sides and a multi-cut 'Explorer' menu.
Steakhouse
KöD's Vesterbro steakhouse behind Copenhagen Central Station, open since 2016 with the group's steak-focused menu.
Steakhouse
Argentine-inspired steak restaurant near Nyhavn that has operated for over 20 years, with South American chefs and some French influence.
Steakhouse
Argentine grill restaurant in a rustic setting on the Christianshavn canal, sister venue of Fuego, cooking steaks in the Argentine grill tradition.
Steakhouse
Restaurant in the Scandic Palace Hotel on City Hall Square run by chef Casper Sobczyk, known for inventing the butter-aged steak, where ribeye is aged in butter for…
Steakhouse
Paris-style bistro with a single set menu: green salad followed by grilled bavette with fries and sauce mystère, at a budget-friendly price.
Steakhouse
Modern bistro between Gammel Kongevej and Vesterbrogade best known for its steaks, alongside seafood and classic bistro dishes.
Butcher & supplier
Historic Frederiksberg butcher shop on the same site since the late 1800s, selling hook-aged Danish beef, Sashi and Japanese Wagyu along with deli goods and ready meals.
Butcher & supplier
Neighbourhood butcher on Godthåbsvej stocking Sashi beef hook-aged for six to eight weeks, plus Danish lamb and pork.
Butcher & supplier
Historic organic butcher founded in 1888 by Kultorvet and now trading in Østerbro; it buys whole animals from small Danish farms, hook-ages its beef and cuts steaks to…
Butcher & supplier
Butcher counter in the Torvehallerne food market since 2011, selling mostly local and organic meat from hand-picked farms, with beef hook-aged in-house and steaks such…
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Local names
Cut names change from country to country. Use the local name at the butcher counter.
| Cut | Called in Denmark | Best for |
|---|---|---|
| Tenderloin | Mørbrad | Pan-sear, then oven |
| Ribeye | Højreb | Grill or pan-sear |
| Striploin | Tyndsteg | Grill or pan-sear |
| T-bone | T-bone | Grill over coals |
| Tomahawk | Tomahawk | Reverse sear |
| Picanha | Culotte | Grill or skewer |
| Short rib | Short ribs | Braise, smoke or thin-slice |
| Flank | Flanksteak | Marinate, then grill |
| Brisket | Bryst | Smoke low and slow |
Doneness
Final core temperatures after resting, with the words you'll hear on local menus.
| Doneness | Local term | °C | °F |
|---|---|---|---|
| Rare | Rød / blodig | 49–52 °C | 120–125 °F |
| Medium rare | Rosa | 54–57 °C | 130–135 °F |
| Medium | Medium | 60–63 °C | 140–145 °F |
| Medium well | Godt stegt | 65–68 °C | 150–155 °F |
| Well done | Gennemstegt | 71 °C+ | 160 °F+ |
For businesses in Denmark
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