Australia · City guide
South Australian beef, wine-country grills and Central Market butchers. 10 steakhouses and 7 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
Chef Jake Kellie's open-flame restaurant in a heritage building on The Parade, cooking Mayura Station Wagyu dry-aged in-house over a wood oven and grills.
Steakhouse
Hilton Adelaide's signature restaurant, grilling South Australian beef including aged Angus tomahawk and Wagyu over charcoal, with a large glass-encased wine cellar.
Steakhouse
Steakhouse opened in December 2024 in the former Enzo's Ristorante heritage building, known for open-flame grilled Australian cuts and shared meat platters.
Steakhouse
Adelaide outpost of the Danish steakhouse chain, serving Hereford beef in grain-fed and in-house dry-aged cuts, with large tomahawks carved at the table.
Steakhouse
Steak and ale house opened in 2014 in a sandstone 1800s building, with a short list of mostly Black Angus steaks including a 750g bone-in rib eye.
Steakhouse
Family-run Argentinian parrilla restaurant established in 1988, grilling a full range of steak cuts including Mayura beef and a 28-day aged grain-fed rib eye.
Steakhouse
Argentinian grill in the Stamford Plaza hotel cooking steaks on a parrilla and slow-roasting meats over an asador fire pit, with an A5 Miyazaki Wagyu tasting menu.
Steakhouse
Argentinian restaurant on Rundle Street serving charcoal-grilled steaks such as a 21-day aged rib eye and grass-fed Angus scotch fillet with chimichurri.
Steakhouse
Adelaide outpost of the Australian steakhouse group, serving grass-fed, grain-fed and Wagyu steaks with private dining rooms.
Steakhouse
Sean Connolly's brasserie in the casino complex beside Adelaide Railway Station, cooking grass- and grain-fed steaks on a fire pit with an in-house dry-aged selection.
Cook at home
Butcher & supplier
Dry-ageing butchery from the family behind A Hereford Beefstouw, selling its own dry-aged beef from South Australian and Victorian grazing districts for pickup or…
Butcher & supplier
Family-owned Central Market stall selling mostly South Australian beef, lamb, pork and poultry, and a listed retail stockist of Sher Wagyu.
Butcher & supplier
Gourmet butcher trading in Warradale since 1988 that dry-hangs its locally sourced South Australian beef.
Butcher & supplier
Family butcher in Burnside Village that dry-ages local South Australian beef in store for up to 40 days.
Butcher & supplier
Suburban butcher in the Dernancourt Shopping Centre selling grass-fed South Australian meats with click-and-collect ordering.
Butcher & supplier · Retail · Wholesale
Family-owned meat business with its own cattle breeding program, running a retail shop with a visible dry-ageing display, Wagyu cuts and tomahawks.
Butcher & supplier
Norwood butcher opened in 2019 that dry-ages high-grade beef for four to six weeks; named AMIC SA Retailer of the Year 2022.
Local tips
100, 150 or 300+ days on grain means progressively richer, more marbled beef.
Scotch fillet is ribeye, eye fillet is tenderloin, and sirloin or porterhouse is the strip loin.
MSA-graded beef is rated for tenderness and juiciness by cut and cooking method.