Fondly known as Brisbane’s worst vegetarian restaurant, located in Woolloongabba,
the Norman Hotel is Brisbane’s best steakhouse.
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
MIDI EYE, EYE FILLET, & FILET MIGNON
Right to Roam, MSA Grass Fed, HGP Free, Central Qld
Naturally Good For You.
A natural, quality grass-fed beef, delivering tasty, healthy eating.
Sourced from Australia’s vast untouched plains, where livestock roams freely, Right to Roam is exclusively grass-fed, free-range, hormone-free and antibiotic-free, just as nature intended.
CHARACTERISTICS
Long and lean the tenderloin is the most tender cut of beef. It sits along the spine and does the least amount of work and has little or no fat or connective tissue. It is the star of the fillet mignon and it is a component of the T-Bone steak.
RIB FILLET LARGE 350GM
Yardstick, 100 day grain fed, MB 2+ Riverina Region, NSW
Yardstick beef is sourced from livestock bred and raised in the Condamine region and finished on grain at Beef City Darling Downs. Yardstick is a true measure of quality Australian beef crafted over four decades and found in leading establishments worldwide. Yardstick offers a tender, juicy full flavoured steak
CHARACTERISTICS
Running between the chuck and the striploin, the cube runs along the back of the animal. This muscle is lightly worked sitting high on the back which makes the cube roll so tender and succulent. The name is derived from the cube of fat in the core of the meat that separates different muscle groups.
NY Cut Striploin
Kidman Premium, MSA 200 Days Grain Fed, Southern Downs Region, QLD
Taste the legacy that is S.Kidman beef. Founded in 1899 by Sidney Kidman (later knighted Sir Sidney Kidman) and continues as a family-owned company. The Kidman beef interests span 12 properties over a total of 80,000 square kilometres in three states and the Northern Territory. Produced for Australian and export markets.
CHARACTERISTICS
Coming from an area of the animal where the muscles do less work. It has a fine but firm texture and a richness in flavour.
Wagyu Rib Fillet MB4-5
Kidman Premium, F1 Wagyu Cross Grain Fed, Darling Downs, QLD
Taste the legacy that is S.Kidman beef. Founded in 1899 by Sidney Kidman (later knighted Sir Sidney Kidman) and continues as a family-owned company. The Kidman beef interests span 12 properties over a total of 80,000 square kilometres in three states and the Northern Territory. Produced for Australian and export markets.
CHARACTERISTICS
Cut from between the chuck and striploin, the Wagyu cube roll comes from a lightly worked muscle along the back, making it exceptionally tender and juicy. Its rich marbling delivers a buttery flavour, while the distinctive central fat cube enhances both texture and succulence.
1.5KG T-Bone
Kidman Premium, 200 Days Grain Fed, Southern Downs Region, QLD
Taste the legacy that is S.Kidman beef. Founded in 1899 by Sidney Kidman (later knighted Sir Sidney Kidman) and continues as a family-owned company. The Kidman beef interests span 12 properties over a total of 80,000 square kilometres in three states and the Northern Territory. Produced for Australian and export markets.
CHARACTERISTICS
Located along the spine in the hindquarter, running from the ribs to the rump, the Wagyu short loin T-bone features both the tenderloin and sirloin muscles on either side of the distinctive t-shaped bone. With the rich marbling of Wagyu beef, this classic cut delivers a perfect balance of tenderness and bold, buttery flavour in every bite.
Norman’s ‘2GR Fullblood Wagyu’ Spring Rolls
2gr Premium Wagyu Beef Brisket, Fullblood Wagyu
Australian owned & farmed. The 2GR Fullblood Wagyu herd is currently over 8,000 head in total, one of the largest Fullblood herds in Australia. Consistent 9+ marble score. Completely natural & hormone-free.
CHARACTERISTICS
There are two briskets sitting in the under chest between the front legs. The brisket is well exercised with a lot of connective tissue. Whether you choose the brisket flat navel end or brisket point end it’s a forgiving cut, but the margin between delicious and juicy and dry and stringy is small.
Rib on the Bone
Five Founders, MSA 100 days Grain Fed, Darling Downs QLD
The North Australian Pastoral Company’s cattle are ethically born and raised in an environmentally sustainable way in the most pristine part of the world. Five Founders beef is Australia’s first carbon-neutral certified beef product, free of added hormones and MSA Graded – juicy and full of flavour – it’s beef as nature intended.
CHARACTERISTICS
Running between the chuck and the striploin, the Rib on Bone is a Cube Roll with the rib bones left attached. This cut is tender and succulent, with the added flavour of being cooked on the bone.
T-Bone
Rangeland Quality Meats, MSA Grass Fed, HGP Free, Darling Downs, QLD
Farmer-owned and family-operated. Rangeland Quality Meats are proud of its long history in the industry and take a lot of care to produce a premium “paddock to plate” product.
Rangeland’s promise to consumers; no hormones, no antibiotics, no steroids – just beef. Their cattle are raised on natural pasture, out in the paddock, with access to all they need – feed, water, shade and shelter. They believe, that producing top-quality beef shouldn’t come at the cost of the environment and they are always conscious of their farming footprint and minimising their impact on the environment.
CHARACTERISTICS
Located along the spine in the hindquarter running from the ribs to the rump, you will find the short loin T-bone. The fillet and sirloin muscles sit on opposite sides of this t-shaped bone to form the T-bone steak.
Wagyu Rostbiff MB6
Carrara 640, f1 Wagyu, 350+ days Grain Fed, Darling Downs, QLD
Experience a world of exceptionally crafted Wagyu, where no stone is left unturned to deliver a world-class eating experience. With a buttery texture and intense flavour derived through first-class genetics, Carrara 640 Wagyu is an experience to savour.
CHARACTERISTICS
Located in the hindquarter between the striploin and topside, the Rostbiff is a Rump with the Rump Cap removed. The Rostbiff has a leaner and firmer texture yet still keeps the traditional characteristics of rump steak. Wagyu is renowned for its unique, rich flavour and texture due to increased fat content through marbling. Marbling refers to finely dispersed, visible fat found between muscle fibre bundles within the meat, that gives it extra juiciness and flavour.
Wagyu Rump Cap MB6+
Carrara 640, f1 Wagyu, 350+ days Grain Fed, Darling Downs, QLD
Experience a world of exceptionally crafted Wagyu, where no stone is left unturned to deliver a world-class eating experience. With a buttery texture and intense flavour derived through first-class genetics, Carrara 640 Wagyu is an experience to savour.
CHARACTERISTICS
Sourced from the Rump, Rump Cap is one of the 5 main rump muscles. Rump cap is well known for its tender and rich flavour, It’s popularity is world renowned in countries such as Brazil where it is also known as Picanha. Wagyu is renowned for its unique, rich flavour and texture due to increased fat content through marbling. Marbling refers to finely dispersed, visible fat found between muscle fibre bundles within the meat, that gives it extra juiciness and flavour.
wagyu Striploin MB6-7
Sir Harry Wagyu, F4 Waygu, 350+ days Citrus Fed, Darling Downs, Qld
Sir Harry Wagyu is a premium Australian beef celebrated for its refined marbling, lean tenderness, and distinctive flavour. Grain-fed for 450 days on a unique blend that includes orange juice, this carefully raised Wagyu delivers a deep, mellow beef aroma with a hint of natural sweetness. The marble-like fat distribution enhances juiciness without overwhelming richness, resulting in a clean, buttery finish and melt-in-the-mouth texture. Raised in a low-stress, fully sheltered environment to ensure consistent quality, Sir Harry Wagyu honours its namesake’s legacy—Sir George “Harry” Chauvel—by blending tradition, care, and craftsmanship into every cut. A standout choice for chefs and enthusiasts seeking beef that’s both elegant and flavourful.
CHARACTERISTICS
Located between the Cube Roll and Rump, Striploin comes from an area of the animal where the muscles do less work. It has a fine but firm texture and a richness in flavour. Wagyu is renowned for its unique, rich flavour and texture due to increased fat content through marbling. Marbling refers to finely dispersed, visible fat found between muscle fibre bundles within the meat, that gives it extra juiciness and flavour.
60 Day Dry Aged Sirloin on the Bone
O’Connor Beef, Black Angus, Grain Fed, MB3+, HGP Free, Gippsland Region, Victoria
O’Connor Beef is sourced from the rich pastures of Victoria’s Gippsland region, where cattle are raised ethically and naturally in one of Australia’s most pristine farming areas. A proud, third-generation family business, O’Connor has built a reputation for producing consistently high-quality, pasture-raised Angus and Hereford beef. Completely free of added hormones and antibiotics, their cattle roam freely and graze on nutrient-rich grass – resulting in premium beef that’s flavoursome, tender, and true to nature.
CHARACTERISTICS
Dry Aged Sirloin on the Bone is cut from the loin section, where the muscle is tender with a fine grain and a layer of natural fat that enhances its flavour during cooking. The dry ageing process intensifies the beef’s depth of flavour and tenderness by allowing natural enzymes to break down muscle fibres while moisture evaporates to concentrate the taste. Served on the bone, this cut delivers a richer, more robust character, with a slightly nutty, umami finish that’s a hallmark of premium dry-aged beef.
