Hong Kong · 1 city
Hong Kong imports nearly all of its beef, mainly from Brazil, the US, Australia and Japan. Steak is served everywhere from hotel grills to harbour-view steakhouses, and premium butchers sell chilled and frozen cuts for home cooks.
Beef to know
Labels name the country of origin and often the wagyu prefecture or grade.
Premium butchers sell both; chilled beef costs more and is labeled as such.
Japanese A5 and Australian wagyu both appear on menus; check which one is meant.
Cities
Directory · Hong Kong
12 steakhouses and 4 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
Open-fire steakhouse led by chef Jaime Ortolá, grilling beef over wood and binchotan on a custom Mibrasa grill, with cuts from El Capricho, Rubia Gallega and dry-aged…
Steakhouse
Harbourfront hotel steakhouse known for one of Hong Kong's oldest charcoal grills, ageing beef in-house and serving Korean Hanwoo, Japanese A5 and US Prime cuts with a…
Steakhouse
Italian steakhouse from Tuscan butcher Dario Cecchini on the 39th floor of the Mondrian, using around 18 cuts in a nose-to-tail approach with beef from Italy,…
Steakhouse
Hong Kong branch of the Monaco-born Beefbar group, pairing premium grilled steak cuts with beef-focused street-food dishes.
Steakhouse
Long-running Hong Kong branch of the Chicago steakhouse chain, serving USDA Prime aged beef with harbour views from the Sheraton in Tsim Sha Tsui.
Steakhouse
Australian-style steakhouse on the 31st floor of The Hennessy with a rooftop terrace, serving Western Australian and Queensland beef alongside USDA Prime.
Steakhouse
Hong Kong outpost of the New Orleans steakhouse chain, serving custom-aged USDA Prime steaks on sizzling butter-topped plates.
Steakhouse
Black Sheep Restaurants' Argentinian steakhouse with a country-club feel, grilling lean grass-fed Argentinian beef such as a bone-in Black Angus rib-eye.
Steakhouse
Hotel steakhouse at the Grand Hyatt in Wan Chai, among the few in Hong Kong serving Korean Hanwoo striploin alongside classic American steakhouse cuts.
Steakhouse
Rosewood Hong Kong's American steakhouse with its own butcher shop, grilling hormone-free cuts from farms such as Double R Ranch and Stone Axe over charcoal, finished…
Steakhouse
Hong Kong branch of the New York steakhouse group, serving its own dry-aged USDA Prime beef with the porterhouse for two to four as the signature.
Steakhouse
Australian grill from the Wooloomooloo Group atop H Queen's, specialising in wet-aged Australian cuts such as a 1 kg short bone-in rib-eye and a 2 kg Wagyu tomahawk.
Butcher & supplier
Butcher and deli chain that began in Graham Street Market, selling Australian beef from grass-fed sirloin to Wagyu rib-eye, with free in-house dry ageing for larger cuts.
Butcher & supplier
Butcher for 'conscious carnivores' sourcing grass-fed beef and pastured meats from family farms, cut in-house, with shops in Sai Ying Pun, Sai Kung and Discovery Bay.
Butcher & supplier
Neighbourhood butcher in Sai Ying Pun selling grass-fed Australian and Argentinian steaks and Hoengseong Hanwoo, plus cured meats and wine.
Butcher & supplier
Retail dry-ageing butcher run by Fireside chef Jaime Ortolá, selling heritage-breed steaks aged 30 to 60-plus days in its own walk-in chamber.
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 Hong Kong | Best for |
|---|---|---|
| Tenderloin | Ngau lau (牛柳) | Pan-sear, then oven |
| Ribeye | Yuk ngaan (肉眼) | Grill or pan-sear |
| Striploin | Sai laang (西冷) | Grill or pan-sear |
| T-bone | T-bone (T骨) | Grill |
| Short rib | Ngau siu paai (牛小排) | Grill or braise |
Doneness
Final core temperatures after resting.
For businesses in Hong Kong
Free listings for steakhouses, butchers and suppliers. Featured placements are paid and always labeled.