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World's101 Best Steak Restaurants logo

     RANKING CRITERIA    

WORLD'S 101 BEST STEAK RESTAURANTS

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The ranking of the World's 101 Best Steak Restaurants is managed and published by Upper Cut Media House headquartered in London, UK

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Upper Cut Media House is a boutique media company with broad international hospitality, gastronomy and event expertise for more than three decades.

MISSION

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Our annual ranking of the World's 101 Best Steak Restaurants is driven by quality. Quality in every aspect.

Our aim is to be and remain the leading publication in this segment.

OUR 9 KEY CRITERIA for the Evaluation

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  • Quality of the meat offered, considering taste, terroir, character, marbling, cut and preparation

  • Selection and variety of meat cuts (ageing process, origin, breeds), including both primary and secondary cuts

  • Service quality and expertise in meat. In-depth product knowledge is essential

  • Detailed description of the meat cuts on the menu (including breed, origin, gender, ageing process, feeding methods, slaughter age, and preparation)

  • A curated wine list featuring selections from top winemakers, enhancing the overall dining experience

  • Ease of use and efficiency of the reservation system, including the handling of reservations

  • Your own online presence that caters to the needs of an international clientele, including your own instagram account and website available in English

  • Interior design, ambiance, and overall look and feel of the restaurant

  • Above all, no "pay-for-play" practices for the listed restaurants

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STEAK AMBASSADORS

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2-4 experienced Steak Ambassadors with a broad industry background over decades (awarded chefs. certified meat- & Wagyu masters, food journalists etc.) are evaluating for us on every continent.

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  • North America

  • South America

  • Europe

  • Africa I Middle East

  • Asia I Pacific

VISITS & RATINGS

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We visit and rate the chosen restaurants in cognito. Every listed restaurant will be visited at least once by our Steak Ambassadors before a final decision / tasting through our Executive team will be made.

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RESTAURANTS WITH MULTIPLE OUTLETS​ -Ranking Criteria-

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To qualify for this Top 5 list you need to fulfil the following criteria:

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  • Being listed among the World's 101 Best Steak Restaurants

  • Having at least 3 restaurant outlets under the same brand name

  • Being active in at least 2 different countries

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WORLD'S 25 BEST BURGER   -Ranking Criteria-

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The evaluation is based on a comprehensive set of qualitative and quantitative criteria ensuring that every restaurant / burger place is assessed not only on the quality of the burger itself but also on the broader guest experience, consistency and innovation.

 

  1. Meat Quality & Provenance

  • Type of beef used (breed, origin, sustainability of sourcing)

  • Butchery, grinding, and patty preparation (freshness, fat content, ageing, balance)

  • Traceability and transparency

 

2. Burger Composition & Execution

  • Flavour profile, texture, and balance of the burger

  • Innovation and originality in recipe without compromising burger identity

  • Cooking technique: searing, caramelisation and doneness accuracy

  • Bun quality (texture, flavour, baking origin, compatibility with patty)

  • Condiments, cheese, vegetables and sauces: quality, balance and house-made originality

 

3. Consistency

  • Ability to deliver the same high level of quality across multiple visits and outlets

  • Stability of flavour, doneness and presentation

  • Kitchen discipline in maintaining standards during peak service hours

 

4. Guest Experience

  • Service quality: knowledge, friendliness, and professionalism of staff

  • Atmosphere: interior design, comfort and authenticity of the concept

  • Drinks pairing: burger compatibility with curated beverages (beer, wine, cocktails)

  • Accessibility: reservation process, waiting times and value for money

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5. Online Presence & Reputation

  • Professionalism and authenticity of digital presentation (website, social media)

  • Transparency in communication: menus, sourcing and concept

  • Guest feedback and reputation across relevant review platforms

 

6. Sustainability & Responsibility​

  • Ethical sourcing of meat and ingredients

  • Commitment to reducing waste and promoting eco-conscious practices

  • Employee culture: training, respect and staff retention

 

7. Compliance with HACCP Standards​

  • Verification that the restaurant / burger places follows internationally recognised Hazard Analysis and Critical Control Points (HACCP) protocols

  • Proper food safety management systems in place to ensure hygiene and minimise health risks

  • Staff training and awareness of food safety responsibilities

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