Australia · City guide
Capital-city steakhouses and regional New South Wales beef. 9 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
Traditional steakhouse in the Melbourne Building, open since 1962 and among Canberra's oldest restaurants, serving charcoal-grilled steaks with classic sides and sauces.
Steakhouse
Italian-American style steakhouse inside the QT Canberra hotel, offering around ten cuts from a wood-fired grill up to a shareable double rib eye.
Steakhouse
Canberra outpost of the Afro-centric Meat & Wine Co steakhouse chain, serving Monte, O'Connor and Wagyu beef across several cuts including dry-aged rib eye.
Steakhouse
European-style steakhouse on the ground floor of the Avenue Hotel in Braddon, with a menu driven by its meat cabinet and paddock-to-plate sourcing.
Steakhouse
Matt Moran's Italian-style steakhouse at the Canberra Centre, grilling beef from leading Australian producers alongside produce from Moran's family farm.
Steakhouse
Mediterranean fire-cooking restaurant in Braddon that grills locally sourced Angus steaks, dry-aged for at least four weeks, over charcoal.
Steakhouse
Fire-grill steakhouse from the group behind The Meat & Wine Co, opened in May 2026 in the former Carlotta site at the Canberra Centre; it qualifies as a dedicated…
Steakhouse
Casual steakhouse in the Manuka shopping precinct; it qualifies because its grill menu centres on Riverina grass-fed Angus steaks, from rump and T-bone to ribeye on the…
Steakhouse
Historic pub known locally as the Kingo; it qualifies because its Grill kitchen lets diners choose their steak from a display cabinet before it is grilled, and it is…
Cook at home
Butcher & supplier
Free-range, pasture-fed specialist butcher in Griffith that has bought from the same farmer since 1990 and traces every cut to local producers.
Butcher & supplier
Kippax-area butcher selling meat from free-range NSW farms, known for its dry-ageing and award-winning smoked goods.
Butcher & supplier · Retail · Wholesale
Award-winning family butcher at the Fyshwick Markets selling beef, lamb, pork, game and poultry, plus house-smoked hams and gluten-free sausages.
Butcher & supplier · Retail · Wholesale
Farm-owned butcher shop run by Luke and Pia Winder of Tathra Place Free Range, selling meat from their regeneratively managed farm.
Butcher & supplier
Butcher in Westfield Belconnen that positions itself as a Wagyu specialist and also sells chicken, duck, goat, lamb and pork, in store and online.
Butcher & supplier
Long-running independent butcher at the Mawson shops that has added an in-store dry-ageing cabinet and cuts aged beef to order for customers.
Butcher & supplier · Retail · Wholesale
Canberra butcher selling beef from its own and partner local farms alongside lamb, pork and smoked goods, now trading from a shop at Dickson with delivery across the…
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.