Steakhouses · Data
How long steakhouses age their beef
133 steakhouses in 21 cities publish how many days they age their beef. The median is 41 days and the longest is 200; 101 say it is dry-aged and 1 wet-aged. Every number comes from the sources on the steakhouse’s own page.
How this list is sorted: by days, longest first, using the highest number the source gives. It is not a ranking: more days is a style, not a better steak. Steakhouses that don’t publish the number are left out.
| Steakhouse | City | Days | Method |
|---|---|---|---|
| Firedoor | Sydney | 200+ | Dry-aged |
| Piantao (Chamberí) | Madrid | 30–200 | — |
| INA | Dubai | 45–180 | Dry-aged |
| Shaughnessy | Shanghai | 28–180 | Dry-aged |
| Charrúa | Madrid | 40–120+ | — |
| Cote | New York | 45–120+ | Dry-aged |
| Steer Dining Room | Melbourne | 40–110 (per a 2026 guide) | Dry-aged |
| A Hereford Beefstouw | Melbourne | 40–100 (Adelaide Hills facility, 2016); 100 (côte de boeuf, 2026) or 45 (côte de boeuf, First Table, undated) | Dry-aged |
| Butcher's Block | Singapore | 28–100 | Dry-aged |
| Lutyens Grill | London | 30–100 | Dry-aged |
| PRIME – Steak Boutique & Chill | Ho Chi Minh City | 45–100 | Dry-aged |
| Agnes | Brisbane | 60–90 (Westholme shortloin, per the chef) | Dry-aged |
| Mad Cow Wine & Grill | Ho Chi Minh City | up to 90 | Dry-aged |
| Rocacho | Madrid | 40 or 90 | — |
| Rocacho Plaza | Madrid | 40 or 90 | — |
| Boreumsae | Seoul | 83+ | Dry-aged |
| Le Severo | Paris | 30–80 | Dry-aged |
| Don Pedro | Hong Kong | 40–75 | Dry-aged |
| Quilombo | Bangkok | 21–75 | Dry-aged |
| Meadesmoore | Singapore | 30–68 | Dry-aged |
| Carna by Dario Cecchini | Hong Kong | 28–60 | Dry-aged |
| Cinder at The Terminus | Melbourne | 48–60 (T-bone 48, bone-in striploin 55, rib eye 60; Josper menu, August 2025); 40 (Wagyu rib eye, 2026) | Dry-aged |
| Clam Bar | Sydney | 60 (Stone Axe scotch fillet, dry-aged); 30 (other Reserve cuts) | Dry-aged |
| Cór | São Paulo | 39–60+ | Dry-aged |
| Corte Comedor | Buenos Aires | 40–60 (bife angosto and bife ancho) | Dry-aged |
| Dante Brasa y Fuego | Mexico City | 45–60 | Dry-aged |
| Don Zoilo | Buenos Aires | 45–60 | Dry-aged |
| El Toro | Bangkok | 20–60 | Dry-aged |
| Gardela | Mexico City | 30–60 | Dry-aged |
| Osso | São Paulo | 30–60 | Dry-aged |
| Tre Dita | Chicago | 60 | Dry-aged |
| Biondi | Paris | 28–56 | — |
| Blacklock Soho | London | ≤ 55 | Dry-aged |
| Angus & Bon | Melbourne | 30–50 (O'Connor's beef, per Broadsheet 2018); 30 (scotch fillet, 2026) | Dry-aged |
| Moo Moo The Wine Bar + Grill | Brisbane | 50 (Black Onyx striploin on the bone) | Dry-aged |
| The Dynamo Room | New York | 30–50 | Dry-aged |
| 1515 West Chophouse & Bar (Jing An Shangri-La) | Shanghai | 45 (T-bone and porterhouse; 2013 and 2019 reviews) | Dry-aged |
| Arno's Butcher & Eatery | Bangkok | 45+ | Dry-aged |
| Asador Bastian | Chicago | 21–45 | Dry-aged |
| Beefbar Paris | Paris | 45 | Dry-aged |
| Bidoche | Paris | 45 | — |
| Burnt Ends | Singapore | 45 | Dry-aged |
| Elena | Buenos Aires | 45 | Dry-aged |
| Gayarre Steak House | Madrid | 45 | — |
| Gibsons Bar & Steakhouse | Chicago | 45+ | — |
| Gui Steakhouse | New York | 28–45 | Dry-aged |
| La Tête d'Or | New York | 45 | Dry-aged |
| Le Bœuf Volant | Paris | 30–45 | Dry-aged |
| Leña | Madrid | 25–45 | — |
| Lurra | London | 45+ | — |
| Maple & Ash | Chicago | 28–45 | Dry-aged |
| Prime & Provisions | Chicago | 45 | Dry-aged |
| Rockpool Bar & Grill | Sydney | 14–45 (CopperTree 14, Blackmore 21, Primarque 40, Cape Grim 42, Pure Black 45) | Dry-aged |
| Rockpool Bar & Grill Melbourne | Melbourne | 14–45 (Coppertree 14, Blackmore 21, Rangers Valley 32, Cape Grim 42, Pure Black 45) | Dry-aged |
| Seafire Steakhouse & Bar | Dubai | 45 | Dry-aged |
| Skirt | Singapore | 28–45 | Dry-aged |
| The Dining Room at Port Office Hotel | Brisbane | 45 (porterhouse) | Dry-aged |
| 4 Charles Prime Rib | New York | 42 | Dry-aged |
| Black Bar & Grill | Sydney | 42 (Rangers Valley Angus rib eye) | Dry-aged |
| Fatcow on James St | Brisbane | 21–42 (Wagyu T-bone 21+; Black Onyx sirloin 42) | Dry-aged |
| Kingsleys Woolloomooloo | Sydney | 42 (T-bone, six weeks) | Dry-aged |
| Norman Hotel | Brisbane | 42+ (Yambinya sirloin on the bone; 60+ per the hotel's beef page) | Dry-aged |
| Paris – Buenos Aires | Paris | 28–42 | — |
| Porteño | Sydney | 21–42 (Tallawanta 21, Shimo 28, Bass Strait 42) | Dry-aged |
| Rich & Rare | Brisbane | 28–42 (CopperTree rib eye 28; Yambinya sirloin 6 weeks) | Dry-aged |
| Rothwell's Bar & Grill | Brisbane | 42 (800 g / 28 oz grass-fed rib eye) | Dry-aged |
| SK Steak & Oyster | Brisbane | 41 (sirloin and porterhouse) | Dry-aged |
| Asador Guetaria | Madrid | 30–40 | — |
| Lawry's The Prime Rib Akasaka | Tokyo | 40 | — |
| Meatmaiden | Melbourne | 40 (1 kg / 2.2 lb rib eye, per a March 2026 guide; the current menu's 800 g / 28 oz rib eye gives no days) | Dry-aged |
| Old Homestead Steakhouse | New York | 40 | Dry-aged |
| Smith & Wollensky Seoul | Seoul | 30–40 | Dry-aged |
| Somos Asado | Buenos Aires | 30–40+ | Dry-aged |
| Bochinche | Singapore | 35–38 | Dry-aged |
| Opus Bar & Grill | Singapore | 14–36 | Dry-aged |
| Boeufhaus | Chicago | 35 | Dry-aged |
| Ceferino | Madrid | 25–35 | — |
| Flat Iron Beak Street | London | 35 | — |
| Golden Steer | New York | 35 | Dry-aged |
| GOO STK 528 (Goo Steak) | Seoul | 14–35 | Dry-aged |
| Hawksmoor Spitalfields | London | 35 | Dry-aged |
| Hawksmoor St Pancras | London | 35 | Dry-aged |
| Zoilo | London | 34 | — |
| The MEAT (Kerry Hotel Pudong) | Shanghai | 25–31 | — |
| American Cut Tribeca | New York | 28–30 | Dry-aged |
| Bushman's Restaurant & Bar | Dubai | 30 | Dry-aged |
| El Gran Asador Lecanda | Madrid | ≤ 30 | — |
| Gallaghers Steakhouse | New York | 28–30 | Dry-aged |
| La Carnicería | Buenos Aires | 30 (Holando) | — |
| RARE Brasserie & Bar | Dubai | 30 | Dry-aged |
| Simpson's in the Strand | London | 30 | — |
| Sooksoodoga | Seoul | 2–30 (46–720 hours) | Dry-aged |
| The Connaught Grill | London | 21–30 | — |
| The Orient | Hong Kong | up to 30 | Dry-aged |
| Benjamin Steakhouse Roppongi | Tokyo | 28+ | Dry-aged |
| BLT Steak Roppongi | Tokyo | 28 | Dry-aged |
| La Bête Steakhouse & Cigar Lounge | Hanoi | 28 | Dry-aged |
| Magma by Dany Karam | Sydney | 28 (Speckle Park) | Dry-aged |
| Peter Luger Steak House Tokyo | Tokyo | 28+ | Dry-aged |
| Poetica Bar & Grill | Sydney | 14–28 (2 to 4 weeks, in-house) | Dry-aged |
| RPM Steak | Chicago | 28 | Dry-aged |
| Sagardi | London | 28+ | — |
| San Telmo | Melbourne | 28 (800 g / 28 oz chuletón) | Dry-aged |
| Smith & Wollensky | New York | 28 | Dry-aged |
| Smoki Moto | Dubai | 21–28 | Dry-aged |
| Steakhouse The Fan | Ho Chi Minh City | 28+ | Dry-aged |
| The Popeseye Steak House | London | 28 | Dry-aged |
| Vault Steakhouse | Seoul | 28+ | Dry-aged |
| Victor Churchill Melbourne | Melbourne | 28 (per a 2026 guide) | Dry-aged |
| Walter's Steakhouse and Wine Bar | Brisbane | 28+ (minimum four weeks) | Dry-aged |
| Wolfgang's Steakhouse | Bangkok | 28 | Dry-aged |
| Wolfgang's Steakhouse (Cheongdam) | Seoul | 28 | Dry-aged |
| Wolfgang's Steakhouse Roppongi | Tokyo | 28 | Dry-aged |
| Wooloomooloo Steakhouse (Wan Chai) | Hong Kong | 14–28 | — |
| 20 Chapel | Sydney | 26 (Blackmore Wagyu) | Dry-aged |
| Casa Julián de Tolosa (Ibiza) | Madrid | 25 | — |
| Julián de Tolosa (Cava Baja) | Madrid | 25 | — |
| Cuerno | New York | 24 | — |
| Cabaña Las Lilas | Buenos Aires | 21+ (bone-in cuts 12) | — |
| Cuerno | Mexico City | 21 | — |
| Hierro Parrilla | Buenos Aires | 15–21 | — |
| Lawry's The Prime Rib Bangkok | Bangkok | 21+ (wet-aged) | Wet-aged |
| Lo de Jesús | Buenos Aires | 15–21 | — |
| Michel Rolland Grill & Wine | Buenos Aires | 21 | — |
| Parrilla Don Julio | Buenos Aires | 21+ | Dry-aged |
| Regina Bistecca | Florence | 21+ | Dry-aged |
| Stoker Woodfired Grill & Bar (District 1) | Ho Chi Minh City | 21+ | Dry-aged |
| Trattoria dall'Oste | Florence | 21+ (Chianina, on the bone) | Dry-aged |
| Au Bœuf Couronné | Paris | 20 | Dry-aged |
| Railway Club Hotel | Melbourne | minimum 20 (per a 2016 review); Cape Grim up to six weeks (September 2026 menu) | Dry-aged |
| La Cabrera | Buenos Aires | 15 (chuletón) | Dry-aged |
| Steakout | Hanoi | 15+ | Dry-aged |
| Stellar Steakhouse (InterContinental Hanoi Landmark72) | Hanoi | 14 | Dry-aged |
“Days” is what the source says, often a range or a minimum (“45+”). A steakhouse can age different cuts for different times; where the source names the cut, it is shown. If a number is wrong or out of date, write to editors@steakpedia.com.
What the days change
Dry aging loses water and trims away the dried crust, so the steak gets denser, beefier and more tender, and costs more per kilo. Most of the tenderness comes in the first three to four weeks; after that the change is mostly in flavor, toward nutty, roasted notes. Wet aging, in the vacuum bag, tenderizes without that flavor.
Dry aging, explained → · Dry-aging calculator →
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