United States · City guide
Supper clubs, steakhouses and old-world butcher shops. 8 steakhouses and 2 butchers and suppliers listed, reviewed 2026-10-04.
Every business on this page was checked against public sources, and each profile shows its sources and review date. Hours and menus change, so check the official venue page. Spot a mistake? Send a correction.
Eat out
Steakhouse
Upscale downtown steakhouse serving wet- and dry-aged USDA Prime beef and Japanese Wagyu, with a wine list of more than 780 bottles.
Steakhouse
Family-owned supper-club-style steakhouse dating to the 1940s, serving all-inclusive steak dinners on the city's near west side.
Steakhouse
Steakhouse at the Pfister Hotel with live jazz, known for dry-aged bone-in cuts such as a Kansas City strip and long-aged ribeye.
Steakhouse
Steakhouse inside the Hilton Milwaukee City Center sourcing Linz Heritage Angus beef from Meats by Linz.
Steakhouse
Milwaukee branch of the national dry-aged steakhouse chain on West Wisconsin Avenue downtown.
Steakhouse
West side steakhouse serving char-broiled USDA Choice Black Angus steaks as all-inclusive dinners.
Steakhouse
Downtown steakhouse built around slow-roasted prime rib, famous for its oversized prime rib challenge that starts at 40 ounces.
Steakhouse
European-inspired steakhouse from the Bartolotta Restaurants group with a menu by chef Paul Bartolotta, serving dry-aged steaks on Water Street.
Cook at home
Butcher & supplier
Four-generation family-owned old-fashioned meat market selling hand-selected Midwest beef, pork and poultry, sausages and jerky, plus catering.
Butcher & supplier
Neighborhood butcher shop selling grass-fed and finished beef, heritage pork and pastured lamb from local farms, plus prepared weekly meals.
Local tips
Prime has the most marbling, then Choice, then Select. Grocery stores mostly sell Choice; steakhouses and specialist butchers carry Prime.
Aged 21 to 60 days in a controlled cooler. It loses moisture, concentrates flavor and costs more per pound.
Leaner with a mineral, grassy flavor. Cook it a little less than grain-finished beef.
Cuts in Milwaukee
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