United States · City guide
Northern California grass-fed ranch beef and chef-driven grills. 12 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
Classic Van Ness steakhouse with beef displayed in the windows, mostly dry-aged steaks, Wagyu and prime rib, and nightly live jazz.
Steakhouse
Decades-old institution serving 21-day-aged prime rib carved tableside from silver carts in an English pub-style room.
Steakhouse
Luxury steakhouse centred on Japanese Wagyu grilled over binchotan, with an 18-seat chef's counter.
Steakhouse
Tyler Florence's steakhouse beside Chase Center serving dry-aged, barley-finished steaks with tableside Caesar and Dover sole.
Steakhouse
Venetian jester-themed Marina steakhouse (Boboquivari's) known for steak and crab.
Steakhouse
Late-night, pub-like Cow Hollow steakhouse known for its New York pepper steak.
Steakhouse
Understated SoMa steakhouse serving dry- and wet-aged steaks with Wagyu skewers and a kakigori dessert.
Steakhouse
Financial District steakhouse set in a former bank vault, with live piano, tableside Caesar and steaks.
Steakhouse
Argentinian steakhouse in the Mission serving large gaucho steaks with chimichurri at relatively modest prices.
Steakhouse
Japanese-influenced steakhouse known for luxury Japanese beef, now in Union Square.
Steakhouse
Family-owned Marina steakhouse open since 1987, recently restored and renovated, serving Midwestern steaks, prime rib and classic sides such as Izzy's potatoes and…
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Butcher & supplier
French butcher shop run by Burgundy-born Olivier Cordier, cutting steaks and roasts in the French style.
Butcher & supplier
Women-owned whole-animal butcher in a Bernal Heights storefront that has housed a butcher shop since 1901, selling prime steaks and lesser-known cuts from small farms,…
Butcher & supplier
Third-generation family butcher on Taraval Street founded in 1954 by Mark and Battista Guerra, cutting steaks, chops and prime rib to order and running a busy deli,…
Butcher & supplier
Family-run meat counter inside Bryan's Grocery in Laurel Village, founded by butcher Bryan Flannery Sr. in 1963 and now run by his sons, stocking prime, dry-aged and…
Butcher & supplier
Family-owned butcher shop that took over the former Fatted Calf space in Hayes Valley, offering imported Japanese Wagyu, a custom dry-aging program from 21 to 90-plus…
Butcher & supplier
Japanese-influenced butcher shop next door to Niku Steakhouse, led by head butcher Guy Crims, that is San Francisco's only certified Kobe beef retailer and sells A5…
Butcher & supplier
Old-school Chestnut Street butcher tied to the Puccini family's meat and fish business since the 1930s and operating as Marina Meats since 2007, with dry-aged and…
Butcher & supplier
Chef-owned butcher in the historic Church Street shop formerly run as Drewes Bros., selling natural and organic beef, pork, poultry and seafood, with a dry-aging…
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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