United States · City guide
Coastal grills and Baja-influenced carne asada. 12 steakhouses and 5 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
Old Hollywood-style Little Italy steakhouse with a rooftop terrace and an in-house dry-aging room beside its kitchen butcher shop.
Steakhouse
Western-styled East Village steakhouse with its own full-service butcher shop, serving dry-aged, grass-fed and corn-fed beef.
Steakhouse
Classic Gaslamp steakhouse with an on-site dry-aging room where cuts rest up to 120 days, finished with seasoned butter.
Steakhouse
Multi-level downtown steakhouse with upscale decor, an extensive wine list and a popular tomahawk steak.
Steakhouse
Waterfront steakhouse on stilts at Harbor Island with skyline views, serving dry-aged steaks from chef-partner Deborah Scott.
Steakhouse
Old-school 21+ Golden Hill supper club where guests grill their own reasonably priced steaks and kabobs.
Steakhouse
Retro Mission Beach steakhouse on the former Saska's site, keeping the original red booths while serving hand-cut steaks and house pastas.
Steakhouse
Long-running traditional steakhouse in Kearny Mesa, a local favourite for classic steak dinners.
Steakhouse
Glamorous modern downtown steakhouse with its own butcher shop, house dry-aged tomahawks, Wagyu and a large Japanese whisky collection.
Steakhouse
Rustic-modern Mission Valley steakhouse serving free-range Angus and Black Opal Wagyu, including a Wagyu tomahawk.
Steakhouse
Waterfront outpost of the high-end Mastro's steak and seafood chain, opened in 2025 next to the InterContinental, serving USDA Prime steaks broiled at high heat plus…
Steakhouse
Chef Brad Wise's retro, Vegas-inspired steakhouse cooking dry-aged and Wagyu cuts over a red oak fire; the original location of the Rare Society group.
Cook at home
Butcher & supplier
Long-established San Diego meat market staffed by master meat cutters, known for prime and in-house dry-aged beef and hundreds of cuts.
Butcher & supplier
Old-fashioned Bay Park butcher and deli, sister to Iowa Meat Farms, with dry-aged steaks, a wide range of cuts and a small grocery.
Butcher & supplier
Family-owned Golden Hill butcher stocking Imperial Valley Brandt Beef, offering dry-aged cuts and a weekly rotation of house sausages.
Butcher & supplier
Chef-driven North Park butcher shop and sandwich counter from Trust Restaurant Group, selling the same hand-cut beef used in its restaurants.
Butcher & supplier
Full-service butcher, deli and bistro at the One Paseo development, part of a small Southern California group, with hand-cut prime and dry-aged beef, Wagyu and game…
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.
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