Maison Batard is all about lighter takes on French bistro classics. Meanwhile, there’s some serious heft in the grill section, including a côte du boeuf with bordelaise sauce and a 600-gram rib eye.

This slick restaurant and wine bar, by the Farmer’s Daughters chef, was decades in the making. Morena’s Al Asador menu is where to find whopping cuts of Sher Wagyu and O’Connor beef.

Anthony Bourdain called the Sydney original “the most beautiful butcher shop in the world”. Its Melbourne outpost has a dry-aging room where rib-eyes, T-bones, sirloins and rumps hang in a temperature-controlled cabinet.

For years, Rockpool has been the place to eat steak in Melbourne. And rightly so – the in-house meat program flaunts cuts from Cape Grim, Blackmore’s Waygu and more, and has tonnes of it dry-aging at any one time. Needless to say, this place has honed the cooking process down to a fine art.

All prime cuts of beef go through a rigorous ageing process at this Port Melbourne staple. Key supplier Cape Grim first ages the meat for up to six weeks before it’s dry-aged at the hotel in a dedicated ageing room for 20 days or more, depending on the cut.

Venetian elegance, New York energy and Melbourne nostalgia collide at restaurateur Chris Lucas’s lavish brasserie and grill. Settle into the grand dining room for charcoal-fired bistecca, show-stopping tiramisu, quintessentially Italian cocktails and lots of tableside theatrics.

Before chef Sean Donovan moved onto the Fitzroy Town Hall, he set up this unashamed temple to beef. The menu has been consolidated since then, but still offers around 10 outstanding cuts. You get a choice of grass- or grain-fed beef here.

Argentina loves beef like no other country on earth, and this acclaimed Argentinian steakhouse is bringing the fire with its custom Parilla charcoal grill. If you’ve got a taste for O’Connor Beef – good news. It’s served exclusively here.

Yakikami is a lavish dining experience focused on high-grade Kobe beef, which is sizzled over red-hot charcoal josper grills. You can really push the boat out with high-end omakase in the private dining room.

Even Bruce Springsteen and Mick Jagger have tried the steak frites at this legendary French restaurant. Grass-fed O’Connor Beef is the steak du jour here.

Hit this NYC-inspired steakhouse for a trio of cuts from Great Southern Pinnacle. If you’re splashing out, Wagyu options by Tajima and Eight Blossom will fit the bill.

The Reed House kitchen has fun with old-school British recipes, but plays it straight when it comes to steaks. Visit this charming bluestone spot for an expertly cooked Porterhouse, served simply with anchovy butter and mustard greens.

The Reymond family might call this place a pub, but not many pubs offer O’Connor Beef steaks cooked like this.

The Git is your go-to for a steak on the north side. Owner-chef Michael Slade ages his beef in house for a minimum of 80 days, and gives you a fleet of sides and sauces to choose from.

Alejandro Saravia’s acclaimed eatery brings the best of the entire state’s produce to the centre of Melbourne. That means burly O’Connor steaks to go with a 3000-bottle “wine library”.

Our favourite underground bistro serves up exceptional steak frites and a bone-in Cote de Beouf for two. Both are courtesy of O’Connor Beef.

A Portuguese restaurant from a powerhouse Sydney hospo couple, with views out over Russell Street. Come for elevated takes on Iberian classics (with an emphasis on Victorian produce), then head downstairs to sibling bar Mr Mills for a nightcap.