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     RANKING CRITERIA    

WORLD'S 101 BEST STEAK RESTAURANTS

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

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

MISSION

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 eight MAIN CRITERIA FOR THE EVALUATION

  • Offered meat quality in terms of taste, terroir, character, marbling, cut and preparation

  • Selection of the meat (ageing, origin, breeds) and quantity of steak cuts offered. Primary & secondary cuts

  • Service quality and meat expertise. Product knowledge

  • Description of the offered cuts on the menu. (breed, origin, gender, ageing, feeding, slaughtering age, preparation)

  • Wine menu with selected positions from leading winemakers that reflects and enriches the dining experience

  • User friendliness of reservation system and handling of reservations

  • Online presence that meets the demands of an international clientele. Including webpage in English language

  • Interior design and look & feel of the property 

STEAK AMBASSADORS

2-4 experienced Steak Ambassadors are evaluating for us on every continent.

  • North America

  • South America

  • Europe

  • Africa I Middle East

  • Asia I Pacific

VISITS and RATINGS

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.

ranking criteria for restaurants with multiple outlets

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

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

  • Having at least 5 restaurant outlets under the same brand name

  • Being active in at least 2 different countries

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