Meatguy Steakhouse

Meatguy Steakhouse A Modern New York Steakhouse by

Today marks a special moment for the Meatguy family.Our Owner, DimsTheMeatGuy, and Executive Chef, Teuku Yudi, will depa...
05/09/2026

Today marks a special moment for the Meatguy family.

Our Owner, DimsTheMeatGuy, and Executive Chef, Teuku Yudi, will depart for Amsterdam tomorrow to represent Asia as judges at the World Steak Challenge.

Before their journey begins, we wanted to capture this moment with the team whose support means everything.

From Jakarta to Amsterdam, we carry the spirit of the entire Meatguy family with us.

Amsterdam awaits.

27/08/2026

Where culinary artistry meets refined elegance. Every detail is thoughtfully composed, transforming each plate into a masterpiece designed to be admired before it is savored.

After crafting hundreds of distinctive dry aged creations, our pursuit of innovation never stops.Introducing Dry Aged He...
23/08/2026

After crafting hundreds of distinctive dry aged creations, our pursuit of innovation never stops.

Introducing Dry Aged Herb Tallow, a new expression of dry aging by Meatguy Steakhouse, crafted with its own distinctive character, depth, and complexity.

A new discovery. A new character.
Experience it now.

Our new dry aged is almost ready to harvest.Get ready for a new depth of flavour, richer character, and an experience cr...
22/08/2026

Our new dry aged is almost ready to harvest.
Get ready for a new depth of flavour, richer character, and an experience crafted through time, patience, and precision. Something truly special is almost ready to be savoured.

20/08/2026

In 2026, we proudly celebrate a remarkable milestone.

For the first time, our Executive Chef has been selected as a judge for the World Steak Challenge, while Dimsthemeatguy, our owner, has been honoured with his third consecutive selection as a judge.

A recognition of excellence, dedication, and an unwavering commitment to the world of exceptional beef.

This is more than an achievement. It is a moment of immense pride for all of us.

Bone In Ribeye is waiting for you. A beautifully marbled cut with the bone left intact, allowing it to enrich the steak ...
19/08/2026

Bone In Ribeye is waiting for you. A beautifully marbled cut with the bone left intact, allowing it to enrich the steak with deeper, richer flavor. A true steak experience, elevated by the character of the bone.

Dry-Aged Basil Herbs × Australian Wagyu Fullblood MB 9+. Rich marbling meets deep beef character and subtle herbal notes...
16/08/2026

Dry-Aged Basil Herbs × Australian Wagyu Fullblood MB 9+. Rich marbling meets deep beef character and subtle herbal notes, creating a beautifully layered, savory flavor. Aged with patience, now perfectly ready to be enjoyed.

15/08/2026

The original home of Meatguy, built around an intimate concept where every detail feels personal, authentic, and timeless.

More than a steakhouse, Bintaro offers an experience unlike anywhere else, the place where the story of Meatguy first came to life.

13/08/2026

Off the Menu at Meatguy Bintaro.

Where it all began.

An intimate space, a small kitchen, and a character that can never be replicated. Meatguy Bintaro carries the soul of our very first chapter, raw, personal, and unapologetically original.

Here, every detail feels legendary. Not because it was designed to be, but because it was born naturally from the passion, craft, and spirit that shaped Meatguy from the very beginning.

Small kitchen. Intimate room. Original Meatguy soul.

09/08/2026

Experience the richness of Roman Gnocchi and the delicate depth of Grilled Red Cabbage, where texture, aroma, and carefully balanced flavours come together.

Two non steak creations, crafted to offer a dining experience as memorable as our finest cuts.

Address

Jalan Maleo JA 1 No. 1, Pd. Pucung, Kec. Pd. Aren
Tangerang
15229

Opening Hours

Monday 11:00 - 21:00
Tuesday 11:00 - 21:00
Wednesday 11:00 - 21:00
Thursday 11:00 - 21:00
Friday 11:00 - 21:00
Saturday 11:00 - 21:00
Sunday 11:00 - 21:00

Telephone

+6281250070094

Website

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