A guide to beef Cuts, how to treat each cut and our favourite Beef recipes.

“A great steak begins well before it hits the grill.  With more than 25 years of working with Beef, I am a true advocate that cooking is only a small part of a great eating experience.

It is the care and quiet management of cattle that producers take with their herds that contributes to better eating qualities.”

Frank Correnti, Executive Chef Norman Hotel

Understanding the different cuts of beef can be confusing, but it’s incredibly useful both at the butcher counter and in the kitchen.

This guide will help you buy the right cut of beef for the right dish, whether that’s grilling, stewing, braising or roasting.

Use the hotspots on the diagram below to learn more about each cut of beef and enjoy a few recipes from our very own Executive Chef Frank Correnti.

Follow this guide and you’ll get it right every time.


Executive Chef Frank Correnti

Our Executive Chef Frank Correnti is a multi-award-winning Chef. He has a vast knowledge within the Beef Industry, ranging from carcase through to plate.

Always an avid advocate for the Beef industry and keen to pass on his knowledge, he a regular Beef tasting judge and regularly conducts Mastersteak BBQ Cooking Classes at the Norman.

Throughout his professional career, Frank has forged close working partnerships with some of Australia’s best beef producers.  He has developed a true understanding of what’s involved in all aspects of producing and cooking the best beef in the world.

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