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Original recipe

refined meat

Check out our dry ageing process.

Sourcing

We start by selecting premium breed cattle before they’re slaughtered and cleaned, then it is hung as a full or half carcass.

Dry-Ageing

Then we wait 15 to 28 days, which typically helps up to a third or more of the weight is lost as moisture.

Hot-Box

Primal or sub-primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also called "hot box".

maturation

The enzymes in thıs process contribute to the intensely meaty, nutty flavour of dry-aged meat.

Premium Cuts

Wagyu steak

Premium Cuts

FILLET STEAK

The journey

HOW WE STARTED

MACELLO OPEN ITS DOORS

The first branch Macello opened as a boutique steakhouse restaurant in Childwall Avenue.

NOV, 2017

First Celebrity Guest

Former Liverpool Football Player Emre Can visits Macello Meathouse.

JAN, 2018

Mane's First Visit

Our good friend and regular customer, Sadio Mane pays his first of many visits to Macello.

FEB, 2018

BOBBY FIRMINO!

Liverpool Football Player Roberto Firmino's first visit to Macello Meathouse.

APR, 2018

DEJAN LOVREN

During his time in Liverpool, Former LFC Player and Croatia Defender visited Macello regularly.

AUG, 2018

BBQ AT FABINHO'S

We grilled our signature steaks at Fabinho's Birthday Party.

OCT, 2019

local's favourite

Macello became a local favourite, featured in many articles and magazines in Liverpool and UK.

DEC, 2019

WORLD CHAMPIONS

Macello Meathouse proud to serve 2019-2020 UEFA Champions League winners.

JUL,2020

NEW BEGININGS

Macello Meathouse opened its second branch at West Derby Village.

SEP, 2020

GETTING BIGGER

With the West Derby and Childwall branches, Macello now has 150 seats for steak lovers to enjoy.

Evening Menu

see the menu

DRINKS MENU

see the menu

Desserts Menu

see the menu
Our legacy

A long journey

Our grass-fed beef is sourced from small-scale farmers who slowly rear their herds to the highest standard, on a hormone-free grass-fed diet. We select our beef for its marbling and fat cover and dry age our prime cuts for a minimum of 28 days.

discover

RIBEYE ON THE BONE

Flavour
Texture
Tenderness
28 Days Dry-Aged
100% Biritsh Beef
The selection

cocktails

We don't just do great steaks here. Our drinks menu includes many special hand-crafted cocktails alongside our premium wine selection.

jj

OLD FASHIONED

NEGRONI

LONG ISLAND ICE TEA

LEMONCELLO Spritz

ESPRESSO Martini

French Martini

DRY MARTINI

Don't take our word

what our customers say

Absolutely amazing food, the best steak I have ever had, service is amazing definitely recommend, thoroughly enjoyed the meal, such a lovely atmosphere, great variety of starters, mains and desserts,

Ashleigh W - Tripadvisor

Came here for a birthday meal with some family, and honestly would never go anywhere else. Best steaks I’ve had in Liverpool! Been here a few times now and the food is always amazing and the food is always amazing! Always lovely service!! Already can’t wait to go back!

Hannah W. - Tripadvisor

The whole experience was amazing. Starting with the boss team who provides the highest service each and every time. The food was lovely, the best steaks in the northwest. Would definitely recommend it to everyone who’s interested. Also, the specials are just on another level; anyone who loves steaks or is up for the challenge should have a go at the T-Bone or Tomahawks.

Wojciech R. - Tripadvisor
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    Contact us

    CHILDWALL BRANCH

    16 Childwall Abbey Rd, Liverpool L16 0JN, United Kingdom
    +44 151 722 2575
    macellomeathouse@gmail.com

    Contact us

    WEST DERBY BRANCH

    12 – 14 W Derby Village, Liverpool L12 5HW, United Kingdom
    +44 151 363 7577
    manager@macello.co.uk