France · City guide
Wine-country grills serving Bazas beef, a protected local breed. 12 steakhouses and 4 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
Steakhouse
Restaurant devoted to aged beef since 2021, where diners pick their cut from the ageing room before it is grilled; breeds range from Galician and Normande to Baltic…
Steakhouse
Steakhouse on the Chartrons quay, open since 2017, serving a wide range of aged beef cuts cooked on the grill; it also sells aged meat to take home.
Steakhouse
Old-town brasserie institution known for its rib of Bazas beef and other south-west specialities, with a cellar of around 700 wines.
Steakhouse
Meat-focused restaurant where the owner presents a selection of Galician, Aubrac and aged Salers beef before cooking it.
Steakhouse
Meat bar in an 18th-century wine store, open since 2008, where diners pick their cut from the display and ageing cellar before it is grilled.
Steakhouse
Small central meat bar near Place de la Bourse focused on aged beef cuts such as entrecôte and faux-filet.
Steakhouse
Grill restaurant in the old town near Place de la Bourse, centred on grilled côte de bœuf and served in a stone-walled dining room with an upside-down decor.
Steakhouse
Meat restaurant on the Quai de Paludate where côte de bœuf (around 1.2 kg), faux-filet and onglet are grilled in an open fireplace in front of diners.
Steakhouse
Casual, family-style meat restaurant focused on Blonde d'Aquitaine beef, notable for serving côte de bœuf even to solo diners.
Steakhouse
Argentine bistro on Place des Chartrons, opened in 2010 by chef Hugo Naón, which ages and butchers its beef on site and cooks it on a parrilla grill, with a cellar of…
Steakhouse
South-West meat house facing the Porte Cailhau, part of a small Agen-founded group, where diners can pick an aged steak at the counter before it goes on the grill,…
Steakhouse
Long-running single-menu steak-frites restaurant near the Grand Théâtre, part of the Gineste de Saurs family's L'Entrecôte group since 1966, serving sliced sirloin with…
Cook at home
Butcher & supplier
Butcher-deli buying directly from committed local farms and specialising in ageing its own beef.
Butcher & supplier · Retail · Wholesale
Fourth-generation butcher and wholesaler with a stall in the Capucins market, known for the provenance and traceability of its meat.
Butcher & supplier
Butcher-charcutier on the right bank selling local meats and aged beef.
Butcher & supplier
Neighbourhood craft butcher run by Kellya Kelmanowicz and Clément Balaguer since 2022, selling beef from French breeds such as Aubrac, Salers and Blonde d'Aquitaine…
Local tips
Aged beef is sold as viande maturée, with the number of days on the label.
Charolais is rich and well-marbled for France; Limousine is finer-grained and leaner.
Restaurants cook rarer than in the US. Saignant is closer to rare than medium rare.