


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.
HOW WE STARTED
MACELLO OPEN ITS DOORS
NOV, 2017

First Celebrity Guest
JAN, 2018

Mane's First Visit
FEB, 2018

BOBBY FIRMINO!
APR, 2018

DEJAN LOVREN
AUG, 2018

BBQ AT FABINHO'S
OCT, 2019

local's favourite
DEC, 2019

WORLD CHAMPIONS
JUL,2020

NEW BEGININGS
SEP, 2020

GETTING BIGGER

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.

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

OLD FASHIONED
NEGRONI
LONG ISLAND ICE TEA
LEMONCELLO Spritz
ESPRESSO Martini
French Martini
DRY MARTINI
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.