350K+ Steaks Sold ● Direct from Australian farms ● Michelin guide-listed founder ● Nationwide delivery via DPD ● 50,000+ customers worldwide ● Customers in Hong Kong ● Direct from Australian farms ● Michelin guide-listed founder ● Nationwide delivery via DPD ● 50,000+ customers worldwide ●

THE WORLD'S BEST STEAKHOUSES HAVE HAD IT FOR YEARS. YOU COULDN'T IN THE UK, UNTIL NOW.

Australian producers crossbred Japanese Wagyu bloodlines with Angus cattle, then grain-fed them for up to 650 days. That's what builds the marbling - the threads of fat that melt as the steak cooks, basting it from the inside.

The result: three to four times the marbling of a standard British sirloin. Steakhouse depth of flavour, with the structure to cook on your own grill or cast iron. The version that's actually made for eating.

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YOU'VE HAD GOOD STEAK. YOU MIGHT EVEN THINK YOU'VE HAD GREAT STEAK. 

​BUT YOU HAVEN'T HAD THIS.

The best steakhouses in London charge Β£60, Β£80, sometimes more for a single cut. That steak is almost
certainly Australian Wagyu. The chefs know exactly what they're working with. The marble score. The farm. The
grade. They know because it changes everything about how the meat cooks and what it tastes like. 


What ends up on the high street under the word "premium" is a fundamentally different product. Not just in quality. In category.

A NORTHERN LAD WHO WENT TO HONG KONG, BROKE THE MARKET WITH AUSTRALIAN WAGYU, AND IS COMING HOME TO BRING PREMIUM AUSSIE STEAK.

Johnny Glover grew up in the UK, studied at Leeds Beckett University, and spent the next 30 years building one of Asia's most respected food and hospitality businesses. 

He started as a chef. Became a self-taught butcher. Then a fishmonger. Then in 2013 he opened The Butchers Club in Hong Kong, a dry-aged beef concept that paid back its entire build cost within 13 days of opening, earned a listing in the Michelin Guide, and expanded across Hong Kong, Shanghai, Beijing, Bali, and beyond.

Since the Butcher's Club, Johnny has opened more than 20+ concepts across Asia, including Steak-king.com which has grown to become Asia's #1 online steak retailer.

STEAK KING’S AUSSIE WAGYU ALREADY HAS 50K FANS. HERE'S WHAT THEY SAID.

β˜…β˜…β˜…β˜…β˜…

"Quality consistently outstanding. Efficient delivery and professional customer service. After my first experience, I'm now a loyal customer."

ROB BARACCUDA

50K+

CUSTOMERS WORLDWIDE

4.3

TRUSTPILOT STARS

269

VERIFIED REVIEWS

350K+

STEAKS SOLD

Our steaks are f**king great!

Watch this video to learn why

A carefully selected range of Australian Wagyu cuts. No filler. Nothing compromised.

We're launching with the cuts that built Steak King's reputation in Hong Kong, selected for the UK market.

Ribeye

Ribeye

M3-M9+

Sirloin

Sirloin

M3-M9+

Striploin

Striploin

M3-M9+

Tomahawk

Tomahawk

SHOWPIECE

Sourced directly

By working directly with the world's finest producers, we cut out the middlemen and eliminate markup after markup.

This means you get world-class quality at unbeatable prices. From Australian Wagyu farmers to Norwegian fishermen, we bring the 🌎 world's best to your door.

Johnny in the Steak King car
Questions worth answering

The things you're probably thinking right now.

Why hasn't Australian Wagyu been available in the UK before? +

Import regulations previously blocked Australian beef from entering the UK market. Those laws have now changed, which is why Steak King is able to bring this product to people in the UK for the first time. We've been operating in Hong Kong since 2018 with 50,000 customers. We're just finally able to come home.

Is this actually better than British beef? +

It's not better in the way that makes British beef worse. It's a completely different category. Australian Wagyu is graded on an independently audited marble score that simply doesn't exist anywhere on the high street. The intramuscular fat content, the flavour depth, the texture on the cook, these are genuinely different characteristics. The world's best steakhouses serve it for a reason.

Doesn't Australian beef have to fly here? What about the environmental impact? +

Most of our product ships by sea, not air. Sea freight has a significantly lower carbon footprint per kilogram than air freight, and a lower footprint than the road miles involved in many UK domestic supply chains. The air miles objection is understandable, but it's largely a myth when applied to sea-shipped product.

Where do you deliver? How does it arrive? +

Nationwide via DPD. We currently exclude Northern Ireland. Everything is packed fresh, temperature-controlled, and most of the UK is reached the next day. You'll get tracking and a delivery window so you're not waiting in all day.

I've never heard of Steak King. Why should I trust you? +

Fair enough. We've been operating in Hong Kong since 2018 and have served over 50,000 customers. We hold a 4.3 star rating on Trustpilot across 269 reviews and reply to 94% of negative reviews, because we stand behind what we sell. The founder, Johnny Glover, is a British chef and butcher with 30 years of experience who built a Michelin Guide-listed restaurant group in Hong Kong before bringing this model home. We're not a startup with a nice website. We're a proven business entering a new market.

T-bone steak on a cutting board

Great f**king steaks! πŸ₯©

Our steaks aren't just good - they're f*king great.

Every cut is handled and processed by expert butchers right here in πŸ‡¬πŸ‡§ Britain, giving you restaurant-quality meat without the restaurant markup.

You'll taste the difference from the very first bite.

THE UK'S FIRST 
AUSTRALIAN WAGYU. GET IN BEFORE EVERYONE ELSE DOES.

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