Beef in an ageing chamber
Raw beef brisket with a high proportion of connective tissue
Meat after six weeks of dry aging
Chateaubriand
Prime rib in beef tallow
Tafelspitz (a cut of beef from the rump)
Dry-aged beef steak
Beef hip steaks
Raw bread roll against a dark background
Raw roll on a dark background
Raw mayor's piece on a dark background
Raw mayor's piece against a dark background
Dry aging Dry aging in the aging cold store with salted toast
Dry maturation, dry aging in the maturing cold store
Saddle of beef being matured after 10 days
Saddle of beef being matured after 21 days
Saddle of beef being matured after 29 days
Saddle of beef being matured after 35 days
Raw French Cote De Boeuf from Charolais beef
Meat being matured
Dry aged porterhouse steak
Raw Rib Eye (Entrecote)
Rump steak
Raw dry aged rump steak
Dry Aged Steak (dry aging)
Fillet steak
T-bone steaks
Strip Loin from Txogitxu
Raw strip loin from Txogitxu
Rib on the bone
Fresh beef, salt and pepper
Beef tagliata
Beef rib
Selected premium beef cuts
Premium Nebraska beef
Premium spanish steack beef
Beef tagliata with rosemary
Raw beef tongue
Raw beef roulades
Raw beef hanger steaks
Kobe beef with truffles
Vacuum-sealed beef hip steaks
Fresh beef steak with herbs
A t-bone steak, close-up
Porterhouse steak
Sections and cutting after the ripening process in the butcher's shop
Health mark
Hindquarters on the hook
Black Angus prime beef chuck roll steak
A thick bow of beef, raw
Raw beef with a fat edge
Irish beef dry-aged rib eye
Saddle of beef in butcher shop
Raw Kobe-Wagyu beef rib-eye steak
Beef on a butcher's hook
Beef rib on paper with a knife
Beef ribs in a roasting tin
Beef rib eye steak with bone
Variety of fresh Black Angus Prime raw beef steaks
Pistol cut - beef on the hook in slaughterhouse
A raw beef joint on paper with a knife
Beef steaks in aluminium foil next to old knives
Black Angus prime beef chuck roll steak with fresh rosemary, thyme, olive oil, garlic and spices
Top view variety of fresh Black Angus Prime raw beef steaks
Beef entrecote, whole and sliced on a wooden board with a knife
A raw tomahawk beef steak on a wooden board (top view)
Black Angus prime beef chuck roll steak on cast iron grill skillet with fresh rosemary, thyme, olive oil, garlic and spices
Filet Mignon
T-bone steak dry aged
Raw beef
Whole beef hips, raw
Raw boiled beef
Dried meat
Cote de Boeuf being matured after 35 days
Meat maturation
Porterhouse steaks being matured after 6 days
Porterhouse steaks being matured after 35 days
Porterhouse steaks being matured after 10 days
Porterhouse steaks being matured after 21 days
Meat in the maturing cold store with salt grotto
Cote de Boeuf
Cote de Boeuf Dry Aged
The maturation of meat
Raw Entrecote (Rib Eye)
Fillet steak tied in shape
Raw flank steak on a dark background
T-bone steaks (dry aging)
Dry-aged steaks
A man holding a raw tomahawk steak
A raw rump steak with a fork
Raw ribeye with spices
Meat maturing in a dry ageing cabinet
Dry-aged Irish beef roast beef
Vacuum-sealed beef steaks
Cut the beef halves
Release the roast beef
Saw dry aged beef
Cut the beef
Marinated raw roast beef
Raw beef steaks with rosemary
Premium galician beef (Rubia Gallega)
Butcher holds roast beef and entrecote
A side of beef being carved
Raw Australian Wagyu beef rib-eye steak
A side of raw Tajima-Wagyu beef
A side of raw Australian Wagyu beef
A butcher carving a side of beef
Basse Cote (beef steak) for grilling
Marinated beef ribs in a roasting tin
Beef rib eye steak on paper
Various beef types (flat iron steak from wagyu beef, ribeye steak) with price tags
Black angus prime beef ribeye steak isolated on blue background
Full Blood Wagyu beef (neck) on parchment paper
Beef halves on the hook in a large meat shop
A side of raw prime roasting beef from the US
Beef stock
Beef reticulum
Beef fillet steak
A raw beef heart
Raw beef liver
Beef and onions with mashed celeriac
A dry-aged steak with mould cultures
Raw beef brisket with jerk spice mix
Saddle of beef being halved lengthways
Beef steak from the high rib with the bone
Raw sirloin steak on a piece of paper surrounded by herbs and spices
Chuck roast with spices
Black angus prime beef steak variety isolated on white background with copy space
Black angus prime picanha beef steak isolated on white background with copy space
Black angus prime beef striploin steak isolated on white background with copy space
Black angus prime beef chuck roll steak isolated on white background with copy space
Black angus prime beef rib eye steak isolated on white background with copy space
Raw beef spleen
Asado course - half of beef prepared for grilling
Nose to tail: various cuts of pork and beef
Smoked red wine salami made from pork and beef on a wooden chopping board
Tomahawk steak
Raw rib eye steak
A t-bone steal on a black surface
A raw steak on a wooden board in front of a Beefer
Marinated tomahawk steak
Release the porterhouse steak
Cut dry aged T-bone steak
Portion the entrecote
Raw flank steak with marinade on a dark background
Halve the carcass with a saw
Marbled Wagyu steak
The membrane being removed from flank steak
Different types of meat
A raw rump steak on paper
Smoked beef fillet, sliced
Beef shank goulash
Beef beer goulash
Beef, chicken and pork shashlik
Preparing beef with mushroom sauce
Beef goulash with bread dumplings
Beef stew with parley gnocchi
Beef goulash with plum butter
Roast beef with a celeriac crust
Beef roll with herbs and nuts
Swedish elephant ears (thin beef steak)
Beef bagels with sauce Bernaise to go
Beef neck with red wine sauce
Larded beef with dill sauce and napkin dumplings
Raw steak with spices on paper
Dry aged t-bone steak
Raw Filet Mignon
Cote de Boeuf being matured after 6 days
Cote de Boeuf being matured after 29 days
Cote de Boeuf being matured after 10 days
A T-bone steak being matured after 6 days
A T-bone steak being matured after 29 days
A T-bone steak being matured after 10 days
A T-bone steak being matured after 35 days
Sous vide rib eye steak
Beef sirloin
Ingredients for beef broth in a pot
Premium spanish sirloin beef