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.
RUMP 400GM & BIG NORMAN RUMP
Yardstick, 150 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
Located in the hindquarter between the striploin and topside, the rump consists of 5 main muscles that can be sliced as one steak or broken down into individual cuts. As a working muscle on the animal, rump steak has a firmer texture and is enjoyed by many due to its varying textures and tenderness.
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.
RIB FILLET LARGE 350GM
Kilcoy Diamond Choice, 100 day grain fed, MB 2+ Darling Downs, QLD
Renowned for superb eating quality, Kilcoy Diamond Choice is classic Australian beef sourced primarily from the Darling Downs, Queensland. With a marble score of 2+, it is unmatched for quality, delivering full flavour and an exceptional eating experience every time.
CHARACTERISTICS
Running between the chuck and the striploin, the cube roll sits high along the back of the animal. Because this muscle is only lightly worked, the cut is exceptionally tender and succulent. Its name comes from the distinctive cube of fat at its core, which separates the different muscle groups.
Wagyu Rump MB6-7
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, the Wagyu Rump is a robust cut prized for its balance of flavour and tenderness. Naturally firmer in texture than premium loin cuts, the Rump delivers a bold, meaty character while benefiting from Wagyu’s signature marbling. This fine web of intramuscular fat infuses the steak with extra juiciness and depth of flavour, elevating the traditional Rump to a richly satisfying dining experience.
