Our protein-loving selves have noticed an increasing number of beef-centred restaurants in Singapore. And to our palates’ pleasure, they’re all fabulous. And what do we mean by that?
Firstly, they’ve a strong focus on sourcing for high quality meats – often sharing the source, the breed and cut, the final feeds, and the method of aging. Whether you’re looking for savoury grass-fed Angus ribeye steaks or richly marbled Miyazaki A5 wagyu, there’s a place for it.
Better yet, the various cuts are all also thoughtfully prepared. Whether dry aged or wet; kissed by flames or dipped in boiling broth, every bite is more addictive than the previous.
Of course, some are beefier than the others. Here are a few of our favourites.
Hero Image Credits -- L-R: 54 Steakhouse - Chef Andrea at the grill; Dry-Aged Tomahawk at Bedrock Origin; Akune Gold A5 Wagyu Handroll at Fat Cow
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54° STEAKHOUSE
Named after the temperature of a perfect medium-rare steak – as a testament to precise craftsmanship and reverence for produce, the newly opened 54° Steakhouse offers a sumptuous selection of premium beef prepared with an open fire on a custom charcoal grill.
The beef served in 54° Steakhouse is meticulously sourced for their exceptional marbling, superior breed genetics, and trusted provenance. In fact, the steakhouse even has exclusive cuts — the rare, highly marbled Porterhouse ($288++/1kg) and T-Bone ($248++/900g) from Black Market Beef by Rangers Valley whose cattle is raised on a specialised, extended feeding program that intensifies flavour and tenderness.
No matter which cut you order however, each steak is scrupulously prepared using a signature technique that begins with a proprietary blend of spices — featuring wattleseed, onion, garlic, thyme, rosemary, and paprika. It’s then cooked over the abovementioned custom grill fuelled by South Australian ironbark, then rested and finished over white binchotan to achieve impeccable caramelisation, an even crust and rich flavour.
And in case you were wondering? 54° Steakhouse’s sophisticated, atmospheric interior – all dark wood, marble and metal detailing – adds a refined vibe even to the simplest date night, and a luxe decadence to every bite.
BEDROCK BAR & GRILL
Bedrock Bar & Grill was founded on the philosophy of serving simple, classic dishes with the finest meats and ingredients from around the world. Since 2008, the multiple-award-winning restaurant has been serving up the finest steaks and an exquisite collection of rare and old single malt whiskies from its location at Orchard, in the heart of the city.
L-R: Slow Roasted Wagyu Carpaccio & Toriyama A4 Wagyu Misuji from the World Meat Series, Edition III
We’ve been really excited about its amazing World Meat Series, debuted in 2016, which puts a spotlight on premium and lesser-known meats from around the world. The third edition – running from 6 August to 31 October 2025 – showcases the delectable Toriyama A4 Wagyu.
Situated 1,000 metres above sea-level, Toriyama Farm’s cool climate creates the perfect conditions for producing wagyu of unmatched quality – rich in marbling yet delicately balanced. In the final months of rearing, the cattle are fed a high-quality feed of rice and miso, enhancing the fatty acid profile and deepening the umami flavour. Together, the altitude and premium feed play a key role in creating wagyu that is both tender and rich.
BEDROCK ORIGIN
Bedrock Origin was established in 2021 on sunny breezy Sentosa. Following their fundamental culinary philosophy of using high quality ingredients to create simple classic dishes and unforgettable experiences, Bedrock Origin evolves the dining experience to reflect the elements of its idyllic coastal locale, where land and sea come together. In addition, Bedrock Origin also offers plant-based meat alternatives and keto-friendly options.
USDA Prime Dry-Aged Tomahawk at Bedrock Origin
But we’ve kept our eyes firmly on their steak options. Their current menu spotlights a slightly more unusual wagyu option: the Keisan Wagyu ($158++/250g). This is sourced from older cattle, and features high marbling but less fat due to the unique feed blend as well as deep, complex umami flavours – which might make it the perfect wagyu to be prepared as a steak.
We also love their large format steaks: their USDA Prime Dry-Aged Tomahawk Steak (market price) is the must-have if you’re dining in a bigger group – juicy, flavourful and served with an exciting variety of sauces such as wholegrain whisky mustard and Bedrock’s very own chilli oil.
FIRE
For a twist on the regular steaks, head up, up and up to the rooftop of ION Orchard where FIREoffers bold vibrant flavours created by the interplay between traditional Argentine asado cuisine and modern techniques.
Naturally, the menu focuses on grilled meats – especially beef; but with a twist vis-à-vis contemporary methods and tantalising seasonings. The beef menu has been carefully curated, with a selection of premium Argentine cuts.
L-R: Argentine grilled beef (sample lifestyle image) & FIRE interiors
Argentine beef is considered a category of its own amongst steak connoisseurs, thanks to the rich, unique flavour profile that develops as a result of the fertile pasture the cattle grazes on. Traditionally, Argentine beef is raised naturally without antibiotics, hormones or heavy industry; this is a point of national pride since cattle ranching is a deeply ingrained part of Argentine history and culture.
We’re especially excited about the availability of Devesa beef, of Argentine origin - naturally. Devesa stands out even amongst the exceptional Argentine beef, having won multiple awards such as 2023 “South America’s Best Steak” in 2023 in the World Steak Challenge.
FAT COW
While we’ve been mostly eyeing steakhouses which have strong focuses on USDA Prime, Argentine and Australian beef, how can we ignore the extravagance that is real Japanese wagyu? After Japanese farmers introduced wagyu to the world, it completely changed the global beef market. Though the word “wagyu” in itself means Japanese beef (wa = Japanese, and gyu = beef), it has long become a signifier of the highest quality beef. There’s even Australian wagyu now.
But there’s nothing quite like Japanese wagyu. Our favourite place to get it? Fat Cow, which has long staked its reputation on a singular focus: Japanese Wagyu.
L-R: Akune Gold A5 Wagyu Handroll, and Sukiyaki Sendai A5 Wagyu from Fat Cow's Wagyu Omakase menu
Under the guidance of the talented and experienced Head Chef Shingo Iijima, the restaurant has cultivated an identity as a destination for curated Japanese beef experiences, applying traditional Japanese techniques to prized cuts from the world’s most esteemed cattle. Chef Shingo’s dedication to seasonality is also manifest; every dish continues to showcase the ingredients at their best.
For an all-Japanese wagyu feast, there’s no better choice than their Wagyu Omakase menu ($238++ per pax) – showcasing rare A5 cuts from specific prefectures across Japan, each chosen for its distinct characteristics while maintaining a disciplined course progression.
ADDRESSES
54° Steakhouse: 54 Amoy Street, Singapore 069880
Bedrock Bar & Grill: Pan Pacific Serviced Suites Orchard, #01-05, Singapore 238163
Bedrock Origin: Oasia Resort Sentosa Hotel, #01-02 Palawan Ridge, Singapore 098679
Fat Cow: Camden Medical Centre, #01-01/02, Singapore 248649
FIRE at 1-Atico: ION Orchard, #55-01, Singapore 238801
