Italy · City guide
Fassona specialists and modern grill restaurants. 9 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
Oak-fired grill restaurant near Corso Como, the Milan offshoot of a Lucca original, serving premium beef from around the world; two 'flames' in Braciamiancora's 2026…
Steakhouse
Michelin-listed restaurant centred on dry-aged rib steaks from six breeds cooked in a closed charcoal oven, alongside creative Milanese dishes.
Steakhouse
Steak restaurant with large display ageing rooms and one of Milan's widest selections of bone-in cuts, dry- and wet-aged on site.
Steakhouse
Fine-dining meat restaurant with a visible dry-ageing room, supplied by the founder's family meat import business.
Steakhouse
Salt Bae's first Italian steakhouse, opened in 2025 inside the Casa Brera hotel, serving high-end Wagyu and bone-in steaks.
Steakhouse
Butcher-restaurant chain outlet where diners pick cuts at the counter to be grilled, with a southern Italian slant.
Steakhouse
Contemporary steakhouse near Cadorna, opened in 2021 by Adrian Ionila and Francesco Stumpo, serving grilled cuts such as Black Angus ribeye and fillet, T-bone and…
Steakhouse
Long-running Argentine parrilla in Porta Romana, open for more than twenty years, grilling a wide selection of beef cuts on a large open grill alongside empanadas,…
Cook at home
Butcher & supplier
Central Milan butcher breaking whole carcasses of Piedmontese Fassona and stocking premium international beef, with ageing overseen by the owner.
Butcher & supplier
Navigli butcher open since 1992 selling Japanese Wagyu, long-aged Angus, grass-fed and Piedmontese beef.
Butcher & supplier
Red-meat butcher counter in the Darsena covered market run by Giuseppe Zen, selling naturally raised, well-aged beef and serving street-food dishes such as pastrami and…
Butcher & supplier
Historic butcher on Via Paolo Sarpi since 1951, selling adult beef from local organic and biodynamic farms; since 2022 it has been owned by Ravioleria Sarpi founder…
Butcher & supplier
Family butcher founded in 1920 on Viale Monza, specialising in Piedmontese-breed beef, with its own cured salumi and a small counter of ready-made dishes.
Butcher & supplier · Retail · Wholesale
Butcher on Corso Italia since 1957 that raises pure Piedmontese cattle on its own farm near Cantù, offering Bue di Carrù from November to January, plus a deli, wine…
Local tips
Cut about three fingers thick, seared hard on each side and stood on the bone to finish. It is not served well done.
An ancient Tuscan breed, one of the largest cattle breeds in the world.
Piedmont's double-muscled breed. Lean enough to eat raw as carne cruda.