Germany · 7 cities
German butchers (Metzgerei or Fleischerei) and steakhouses have embraced dry-aging, and many display their aging cabinets. Cut names are their own: Rumpsteak is strip loin, Hüftsteak comes from the rump and Hüftdeckel is the same cut as picanha. Local Simmental (Fleckvieh) sits alongside Argentine, Irish and US beef.
Beef to know
Often labeled simply Dry Aged with the aging time, commonly 28 to 45 days.
Many steakhouses use high-heat infrared broilers that sear at around 800 °C.
Argentine and Uruguayan beef has a long history in German steakhouse chains.
Cities
Dry-age butchers in the Kieze and a busy steakhouse scene.
Bavarian Metzgereien and alpine-style grills.
Harbor-city grills and fine-food butchers.
Financial-district steakhouses and Hessian butchers.
Rhineland grills and brewery taverns.
Rhine-side steakhouses and upmarket butchers.
Swabian butchers and alpine-style grills.
Directory · Germany
59 steakhouses and 36 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
High-profile steakhouse on the Spree near Friedrichstraße station, open since 2007 and known for dry-aged beef from German, Irish, US and Japanese sources and a deep…
Steakhouse
Riverside steakhouse next to the Berliner Ensemble that breaks down whole cattle in its own cutting kitchen and ages selected cuts in an in-house dry ager before…
Steakhouse
New York-style steakhouse in a vaulted cellar focusing on US Prime beef cooked on a Montague grill at very high heat, with a large whisky selection.
Steakhouse
Steakhouse and bar at Alexanderplatz styled as a supper club, serving premium US-style steaks alongside cocktails.
Steakhouse
Steakhouse offshoot of the long-running Berlin Turkish restaurant group Hasir, dry-aging its beef in-house and seasoning with salt and pepper only; the group runs…
Steakhouse
Argentine steakhouse near Alexanderplatz that has grilled steaks on lava stone for over 25 years.
Butcher & supplier
Glass-fronted craft butcher in Markthalle Neun that buys whole animals from partner farms and ages beef loins in visible cabinets, sometimes for 12 weeks or more.
Butcher & supplier
Premium butcher run by two master butcher brothers, with a glass dry-ageing room where beef is aged on the bone for at least six weeks.
Butcher & supplier
Traditional butcher and sausage maker certified as a Neuland partner for higher-welfare meat and described as Germany's first fully gluten-free butcher; run by trained…
Butcher & supplier
Neighbourhood butcher in Charlottenburg, a Neuland member since 1994, that processes whole and half animals fresh rather than freezing stock.
Steakhouse
Hotel steakhouse at Potsdamer Platz modelled on New York steakhouse tradition, with a focus on grilled cuts; it reopened after a full renovation in autumn 2025.
Steakhouse
Argentine-style steakhouse on Wilhelmstraße grilling beef over lava stone in a warm, casual setting with moderate prices.
Steakhouse
Steakhouse near the Belgian Quarter that ages its steaks on the bone for several weeks in its own dry-ageing cold room.
Steakhouse
American-style steakhouse on the Rhine promenade offering dry-aged steaks and large cuts such as tomahawk and porterhouse.
Butcher & supplier
Wagyu and steak shop open since 2019 near the opera, selling Wagyu, dry-aged beef and US Prime cuts in store and for delivery.
Butcher & supplier
Family butcher in Longerich selling dry-aged beef from young heifers, plus catering.
Butcher & supplier
One of Cologne's few remaining traditional craft butchers, in Lindenthal, also offering hot food and catering.
Steakhouse
Long-running first-floor steakhouse on the Hohe Straße shopping street serving pasture-raised Argentine Black Angus steaks grilled over charcoal.
Steakhouse
Rustic two-storey Argentine steakhouse in the Old Town, run by the same owners for decades and grilling steaks over an open charcoal fire.
Steakhouse
Upscale steakhouse on the Rhine in Rodenkirchen serving beef from around the world, including Wagyu rump, with rotating seasonal menus and river views.
Steakhouse
Upscale surf-and-turf steakhouse, sister of the Düsseldorf Reef & Beef, serving dry-aged steaks and US Prime fillet alongside lobster and seafood, with a large…
Butcher & supplier
Long-standing butcher and delicatessen in Bayenthal, known for steaks from its dry-ageing cabinet and a popular weekday hot lunch counter.
Butcher & supplier
Mülheim butcher trading since 1908, now run by master butcher Jörg Spiegel, using meat from the Thönes Naturverbund on the Lower Rhine.
Butcher & supplier
Sülz butcher run by brothers David and Sebastian Friedrichs, who raise and slaughter their own cattle and make everything in-house.
Steakhouse
Argentine-style steakhouse near Cologne Zoo, with a rustic country-house dining room.
Steakhouse
Medieval-themed grill and steakhouse in Zollstock where steaks and other grilled meats are the core of the menu.
Steakhouse
Portuguese-run steakhouse in western Cologne with an Argentine touch, serving a wide range of steaks along with fish and seafood, plus a terrace.
Steakhouse
Dedicated steakhouse in Pempelfort offering dry-aged cuts among a range of grilled steaks.
Steakhouse
Düsseldorf branch of The ASH chain, a steak restaurant and bar styled after American supper clubs of the 1920s and 30s.
Steakhouse
Argentine-style steakhouse in the old town serving grilled steaks including dry-aged cuts.
Steakhouse
Steakhouse near the Königsallee serving beef from Nebraska, Argentina and Australia.
Butcher & supplier
Steak counter of the Don Carne premium meat company at the Carlsplatz market, with a dry-ageing cabinet stocked with Canadian beef.
Butcher & supplier
Traditional city-centre butcher dating from 1902, known for local sausage and meat specialities and carrying dry-aged beef.
Butcher & supplier
Düsseldorf family butcher known for its sausages, with several shops across the city.
Steakhouse
Rustic-elegant steakhouse in Pempelfort, open since 2008 and part of the Basam Group, specialising in hormone-free Nebraska Angus and Hereford beef and dry-aged cuts.
Steakhouse
Modern, cosy Oberkassel restaurant built around dry-aged beef, including a Pommern dry-aged beef fillet.
Steakhouse
Steak restaurant and bar in the Gehry buildings of the Medienhafen, cooking steaks in an 800°C broiler.
Steakhouse
Steak and seafood restaurant in Pempelfort pairing premium steaks with surf-and-turf dishes.
Butcher & supplier
Long-standing Carlsplatz market butcher, owned since 2017 by premium meat supplier Otto Gourmet.
Butcher & supplier
Third-generation craft butcher founded in 1965 that makes about 90% of its range in-house and is listed by Der Feinschmecker among Germany's best butchers.
Butcher & supplier
Oberkassel butcher and deli (formerly Stollmann) recognised by Der Feinschmecker, with dry-aged beef, house sausages and Italian and Spanish hams.
Steakhouse
City-centre steakhouse between Hauptwache and Eschenheimer Tor where rump, fillet, rib-eye, porterhouse and dry-aged cuts are finished at the table on hot lava stones.
Steakhouse
Italian grill and bar in the Westend, open since 2012, known for dry-aged Simmental beef alongside Mediterranean dishes.
Steakhouse
Turkish grill and steak restaurant combined with its own dry-ageing butcher counter, cooking halal steaks over open charcoal.
Steakhouse
Upscale steak restaurant on Sachsenhausen's Schweizer Straße, frequently recommended by locals for its beef quality and American-style steakhouse feel, including…
Butcher & supplier
Family butcher founded in 1851 with a dry-ageing cabinet, selling dry-aged rib-eye and T-bone steaks from US beef and Charolais cattle along with house-made sausages.
Butcher & supplier
Traditional butcher shop in Frankfurt's old town, also reviewed as a place to eat.
Steakhouse
City-centre branch of the British steakhouse brand Miller & Carter near the Alte Oper, known for large steak sharing boards.
Steakhouse
Frankfurt outpost of the ABACCO'S steakhouse group in the Westhafen area, with a broad steak menu and an extensive wine list.
Steakhouse
Westend steak restaurant with a modern interior, a terrace and a large wine and drinks list.
Steakhouse
Westend steakhouse run by the Frankfurt restaurant group Mook Group, regularly named by locals among the city's best steak addresses.
Butcher & supplier
Long-established traditional butcher on Berger Straße with a second shop in the Altstadt (Hasengasse 5-7); customers praise the quality of its fresh meat.
Butcher & supplier
Family butcher on Hanauer Landstraße in Ostend and one of the most reviewed and best-rated butchers in Frankfurt.
Steakhouse
Hamburg branch of the Danish MASH steakhouse group on the Elbe waterfront, serving dry-aged beef from Denmark, Uruguay and the US plus Japanese Kobe and Wagyu.
Steakhouse
Long-standing Hamburg steakhouse near the town hall serving beef from Argentina, the US and Australia.
Steakhouse
Steak restaurant and bar in the SIDE design hotel, cooking prime, Angus and dry-aged cuts on an 800-degree Southbend grill.
Steakhouse
New York-style steakhouse inside the Grand Elysée hotel, known for a dry-aged porterhouse for two.
Steakhouse
Neighbourhood steakhouse in Winterhude run by a butcher family, grilling dry-aged beef and rarer cuts on an asado grill.
Butcher & supplier
Premium butcher, deli and bistro in Eppendorf selling dry-aged beef from Rotbunt lowland cattle raised in Schleswig-Holstein and around Hamburg.
Butcher & supplier
Organic butcher with Demeter-certified meat and trained meat sommeliers, with a shop in Hamburg, market stalls and an online store.
Steakhouse
Rustic, historic steak tavern near the old slaughterhouse district, serving generous portions of beef aged for at least six weeks.
Steakhouse
Bistro attached to the Delta meat wholesaler, serving dry-aged steaks, veal prime rib and an 800 g tomahawk, with a cash-and-carry meat counter on site.
Steakhouse
American-style steakhouse in Pöseldorf serving premium steaks in an upscale setting, open evenings Tuesday to Saturday.
Steakhouse
Hamburg sibling of the Berlin Grill Royal, a luxury steakhouse on Ballindamm focused on dry-aged steaks and an extensive wine list.
Steakhouse
Steak and grill counter of the Beisser butchers inside the Alsterhaus department store, where steaks chosen from the butcher counter are cooked in front of guests.
Butcher & supplier
Organic butcher on Osterstraße selling Bioland-certified meat and house-made sausages from regional farms, with a weekday lunch bistro and stalls at Hamburg weekly…
Butcher & supplier
Blankenese butcher founded in 1909 and run by master butcher Robert Weber since January 2025.
Butcher & supplier
Family butcher and deli in the Elbvororte, open on Waitzstraße since 1994, selling beef from farms around Hamburg including dry-aged T-bone steaks.
Butcher & supplier
Traditional Barmbek butcher, family-run since 1972, that processes animals from regional farms and makes about 80% of what it sells in-house, with matured meat,…
Steakhouse
Premium steakhouse from the Austrian El Gaucho group, open beside the Viktualienmarkt since 2014 and serving regional beef dry-aged for at least 21 days.
Steakhouse
Grill restaurant in Maxvorstadt cooking dry-aged cuts over charcoal, including a T-bone from Red Holstein cattle aged for five weeks.
Steakhouse
Large grill, pasta and bar restaurant on Maximilianstraße, open since 2003, centred on an open fire where dry-aged steaks are cooked.
Steakhouse
Upscale steakhouse on Maximiliansplatz, a sister to George Prime Steak in Prague, with a dry-ageing cabinet at the entrance and a raw bar.
Butcher & supplier
Butcher stall on the Viktualienmarkt that ages beef in a salt chamber for at least 28 days alongside Munich sausage specialities.
Butcher & supplier · Retail · Wholesale
Butcher by the Munich slaughterhouse district known for Bavarian dry-aged steaks matured against a salt wall, also supplying wholesale customers.
Butcher & supplier
Traditional Schwabing butcher that hangs Bavarian beef for several weeks before cutting T-bone and porterhouse steaks.
Butcher & supplier
Branch of Munich's long-established butcher chain, which sells steaks dry-aged for around six weeks in dedicated ageing rooms.
Steakhouse
English-styled steakhouse and bar in the Tal that cooks Nebraska and Australian Black Angus cuts on an American Montague grill at 928°C.
Steakhouse
New York-style steakhouse opposite the Schrannenhalle by the Viktualienmarkt, built around a large ageing cabinet where beef from around the world is dry-aged for two…
Steakhouse
Schwabing steakhouse with French-fusion cooking where large cuts, including Japanese Wagyu, are flambéed and carved at the table.
Steakhouse
Rustic Haidhausen institution for over 50 years, grilling Argentine steaks cut to order and barbecue spare ribs over an open charcoal fire.
Steakhouse
Italian-American steakhouse serving dry-aged tomahawk steaks; it says it was the only Stuttgart entry in Schlemmer Atlas's top 50 German steakhouses.
Steakhouse
Dark, elegant steakhouse near Rotebühlplatz serving premium cuts on a hot stone so diners control the doneness, with beef from the US Morgan Ranch, Argentina and Uruguay.
Steakhouse
Harbour-loft style restaurant and bar in Degerloch offering prime beef from several origins, including local dry-aged and Chianina beef, alongside lobster.
Steakhouse
Beef and gin bar with a large courtyard where beef is aged on the bone for up to 42 days and served in cuts up to a sharing porterhouse; the bar stocks over 200 gins.
Steakhouse
Restaurant in the Steigenberger Graf Zeppelin hotel opposite the main station, grilling rump steak and Chateaubriand in an 800 °C Southbend broiler.
Steakhouse
Restaurant in the Porsche Museum serving US prime beef steaks aged in its own cellar, with a wine list of about 500 positions.
Steakhouse
Family-run Argentine steakhouse in Zuffenhausen serving cuts of Argentine beef, plus chorizo, burgers and steak sandwiches.
Steakhouse
Branch of the German Block House steakhouse chain on the main shopping street, serving beef from selected producers alongside fish and salads.
Butcher & supplier
Family butcher founded in 1911 in Bad Cannstatt, now in its fourth generation, singled out by Feinschmecker for its well-marbled dry-aged club steak and Swabian sausages.
Butcher & supplier
Butcher family business founded in 1894, with its main shop and production in Vaihingen, selling its own beef dry-aged for at least six weeks as T-bone, bone-in rib-eye…
Butcher & supplier
Family butcher in Vaihingen since 1937 selling regional meat, dry-aged beef and house-made specialities, with a 24-hour vending machine.
Butcher & supplier
Traditional butcher in Stuttgart-West that sources Staufenfleisch beef from regional, welfare-focused farms.
Butcher & supplier
Upscale meat boutique in central Stuttgart, now part of the Otto Gourmet group, selling cuts from international breeders including A5 Japanese Wagyu and dry-aged beef.
Butcher & supplier
Market-hall counter of the Schwäbisch Hall farmers' cooperative, selling Boeuf de Hohenlohe pasture-raised beef as dry-aged T-bone steaks and rib chops, aged in a glass…
Nothing matches all of these filters.
Local names
Cut names change from country to country. Use the local name at the butcher counter.
| Cut | Called in Germany | Best for |
|---|---|---|
| Tenderloin | Filet (Rinderfilet) | Pan-sear, then oven |
| Ribeye | Entrecôte / Ribeye | Grill or pan-sear |
| Striploin | Rumpsteak (Roastbeef) | Grill or pan-sear |
| T-bone | T-Bone | Grill over coals |
| Tomahawk | Tomahawk | Reverse sear |
| Picanha | Hüftdeckel | Grill or skewer |
| Short rib | Short Rib (Querrippe) | Braise, smoke or thin-slice |
| Flank | Flanksteak (Dünnung) | Marinate, then grill |
| Brisket | Rinderbrust | 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 | Blutig / rare | 49–52 °C | 120–125 °F |
| Medium rare | Medium rare | 54–57 °C | 130–135 °F |
| Medium | Medium | 60–63 °C | 140–145 °F |
| Medium well | Medium well | 65–68 °C | 150–155 °F |
| Well done | Durchgebraten | 71 °C+ | 160 °F+ |
For businesses in Germany
Free listings for steakhouses, butchers and suppliers. Featured placement in Germany costs €45 per month.