Australia · City guide
Queensland's capital, close to grain-fed beef from the Darling Downs. 15 steakhouses and 8 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
Wood-fire and smoke-only restaurant in a converted brick warehouse, cooking dry-aged beef and Wagyu over different timbers; ranked No. 20 on the World's 101 Best Steak…
Steakhouse
Riverside restaurant and bar with views to the Story Bridge, grilling around ten premium cuts of Wagyu and Black Angus on an open wood-fire grill.
Steakhouse
Steak and Italian restaurant serving Stanbroke Wagyu and Angus cuts, including dry-aged heritage Wagyu, in a family sharing style.
Steakhouse
Manhattan-inspired steak and seafood restaurant from the Tassis Group with more than 15 steaks cooked over a coal and wood-fire grill.
Steakhouse
Steak restaurant in the heritage Port Office Building since 2010, offering around 20 steaks with in-house dry ageing and a large wine list.
Steakhouse
New York-style steakhouse with a piano bar inside The Calile Hotel, from the St Albans group; ranked No. 77 on the World's 101 Best Steak Restaurants 2026.
Steakhouse
Long-running pub steakhouse inside The Morrison Hotel near The Gabba, known for its spiced 400g rib on the bone.
Steakhouse
Old-school fine-dining steakhouse on James Street from the Tassis Group, focused on steak and live lobster.
Steakhouse
New York-inspired steakhouse in the heritage Old Mineral House overlooking the City Botanic Gardens, dry-ageing grain-fed beef in-house for at least four weeks.
Steakhouse
Heritage 1889 pub billed as 'Brisbane's Worst Vegetarian Restaurant', with a meat cabinet where diners pick their steak and a beer garden.
Steakhouse
Steak and seafood restaurant in a heritage building near Suncorp Stadium, serving Stanbroke beef cuts.
Steakhouse
Heritage-listed 1889 riverside pub whose Spanish Garden Steakhouse has long been known for large steaks of Queensland beef with classic sides.
Steakhouse
Parisian-style steakhouse built around steak frites with bottomless fries, set in a historic Fortitude Valley building with a downstairs bar.
Steakhouse
The Gambaro Group's riverside Black Hide steakhouse at Queen's Wharf, moved from the Treasury in 2024, serving Queensland steak and Wagyu alongside lobster and seafood.
Steakhouse
Steak and wine restaurant inside the Story Bridge Hotel, serving cuts such as T-bone, flat iron and Wagyu sirloin.
Cook at home
Butcher & supplier · Retail · Wholesale
Independent butcher dry-ageing beef in-house for around 36 days, with further stores in Rosalie (Paddington) and Woolloongabba and a click-and-collect base in Windsor.
Butcher & supplier
Butcher with an in-store kitchen and coffee shop, dry-ageing rib fillets in-house and stocking Wagyu up to imported Japanese A5; delivers across Brisbane and the Gold…
Butcher & supplier
Craft butcher owned by the Stanbroke beef group, selling its Wagyu and Angus along with dry-aged selections and cuts to order.
Butcher & supplier
Family-owned butcher trading at the Rode Road Shopping Centre since 1980, named Best Butcher in Queensland's 2026 All the Best public vote.
Butcher & supplier
Flagship warehouse store of the Queensland Super Butcher chain, with a large dry-ageing room and branded beef from producers such as Cape Grim, Rangers Valley and Kiwami.
Butcher & supplier
Family-run butcher opened in 2021 by Gareth Hunt, runner-up World Champion Young Butcher at the 2022 World Butchers' Challenge.
Butcher & supplier
Traditional gourmet butcher in Graceville since 2010, stocking Cape Grim, The Wanderer and Five Founders beef with Wagyu and grass-fed steaks.
Butcher & supplier · Retail · Wholesale
Family-owned bulk and wholesale butcher in Fairfield, trading for more than 30 years with beef, Wagyu, kangaroo and deli lines.
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.