France · City guide
France's food capital, close to Charolais cattle country. 8 steakhouses and 6 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
Butcher's shop and restaurant where guests choose their beef from the display case and the chef cuts it to order; much of the beef is dry-aged.
Steakhouse
Meat restaurant opened in 2018 by the Maison Bello butchery group to showcase its aged French beef, including Simmental entrecôte and rib steaks.
Steakhouse
Steakhouse inside the Halles Paul Bocuse food market with Maître Restaurateur status, serving beef fillet aged on the carcass for at least three weeks.
Steakhouse
Lyon branch of the Gueuleton meat-and-wine restaurant group, opened in 2021, serving French breed beef such as Charolais, Limousin and Salers with a large wine list.
Steakhouse
Traditional Lyonnais bouchon in the old town that doubles as a meat restaurant, with its own ageing cabinet for beef.
Steakhouse
Beef-focused bistro in Vieux Lyon open since 1989, serving Charolais côte de bœuf, Angus T-bone and tartare alongside Lyonnais classics.
Steakhouse
Presqu'île meat restaurant open since 2011, known for imported breeds such as Black Angus and Wagyu, gourmet burgers and house cocktails.
Steakhouse
Large restaurant-butcher near the Gerland stadium, founded in 1990, specialising in Charolais and Limousin beef sourced directly from abattoirs.
Cook at home
Butcher & supplier
Family butchery in the Halles Paul Bocuse led by the Trolliets (Maurice Trolliet is a Meilleur Ouvrier de France), selling French breed beef such as Aubrac, Salers and…
Butcher & supplier
Butcher in the Halles Paul Bocuse run by Didier Massot, Meilleur Ouvrier de France and 2016 world butchery champion, known for aged beef.
Butcher & supplier
Butchery founded in 2010 by Frédéric Bello, an early Lyon promoter of organic meat and long-aged beef, and the supplier behind B.L.O restaurant.
Butcher & supplier
Presqu'île artisan butcher with its own maturing cellar, ageing beef for at least three weeks and known for Noir de Bigorre pork.
Butcher & supplier
Artisan butcher on the Croix-Rousse plateau sourcing beef-breed cattle from small French farms, with matured côtes de bœuf and house-made charcuterie.
Butcher & supplier
Artisan butcher in the 7th arrondissement since 1986, selling Limousine beef and matured Angus cuts in-store and via an online shop with delivery across France.
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.