Raw French Cote De Boeuf from Charolais beef
Raw beef hanger steaks
Beef rib on paper with a knife
Beef ribs in a roasting tin
Beef rib
Raw steak with spices on paper
Fillet steak tied in shape
Raw flank steak on a dark background
Vacuum-sealed beef hip steaks
Tafelspitz (a cut of beef from the rump)
Raw beef tongue
Cote de Boeuf
Cote de Boeuf Dry Aged
Fresh beef, salt and pepper
Raw Filet Mignon
Beef in an ageing chamber
Beef tagliata
Raw beef with a fat edge
Black Angus prime beef chuck roll steak with fresh rosemary, thyme, olive oil, garlic and spices
Black Angus prime beef chuck roll steak
Top view variety of fresh Black Angus Prime raw beef steaks
A raw tomahawk beef steak on a wooden board (top view)
Basse Cote (beef steak) for grilling
A raw rump steak with a fork
Dry-aged steaks
Raw Kobe-Wagyu beef rib-eye steak
Cote de Boeuf being matured after 6 days
Cote de Boeuf being matured after 29 days
Cote de Boeuf being matured after 10 days
Cote de Boeuf being matured after 35 days
Filet Mignon
Raw beef brisket with jerk spice mix
Beef steak
Raw beef
Beef tagliata with rosemary
Beef entrecote, whole and sliced on a wooden board with a knife
Beef rib eye steak with bone
Beef on a butcher's hook
A raw beef heart
Raw beef liver
Beef reticulum
A piece of fried beef
Beef steaks in aluminium foil next to old knives
Fresh beef steak with herbs
Kobe beef with truffles
Black Angus prime beef chuck roll steak on cast iron grill skillet with fresh rosemary, thyme, olive oil, garlic and spices
Variety of fresh Black Angus Prime raw beef steaks
A raw beef joint on paper with a knife
Irish beef dry-aged rib eye
Raw ribeye with spices
Raw boiled beef
Sous vide rib eye steak
Beef tartare with fried onions
Rare rump steak
Well done rump steak
Frisches Rindfleisch auf Holzbrett
Entrecote double of Black Angus beef with boeuf carottes
Beef skewers with peanuts
Cooked beef with horseeradish sauce
Chuck roast with spices
A t-bone steak, close-up
Selected premium beef cuts
Premium Nebraska beef
Premium spanish steack beef
Whole beef hips, raw
A thick bow of beef, raw
Raw beef roulades
A man holding a raw tomahawk steak
Dry maturation, dry aging in the maturing cold store
Dry-aged beef steak
Meat being matured
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
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
Porterhouse steak
Dry aged porterhouse steak
Raw Rib Eye (Entrecote)
Rump steak
Raw dry aged rump steak
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
Chateaubriand
Dry Aged Steak (dry aging)
Raw Entrecote (Rib Eye)
Fillet steak
Meat after six weeks of dry aging
Health mark
Hindquarters on the hook
Prime rib in beef tallow
Beef hip steaks
T-bone steaks
T-bone steaks (dry aging)
Strip Loin from Txogitxu
Raw strip loin from Txogitxu
Beef carpaccio
Raw beef lung
Raw beef steaks with rosemary
Different types of meat
Marinated beef ribs in a roasting tin
Raw Australian Wagyu beef rib-eye steak
A side of raw Tajima-Wagyu beef
Raw beef spleen
Cote de boeuf (beef chop)
Vacuum-sealed beef steaks
Raw flank steak with marinade on a dark background
Halve the carcass with a saw
Marbled Wagyu steak
Tomahawk steak on charcoal grill
Raw sirloin steak on a piece of paper surrounded by herbs and spices
Beef steak from the high rib with the bone
Beef fillet steak
Meat maturing in a dry ageing cabinet
A dry-aged steak with mould cultures
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
T-bone steak dry aged
Dried meat
Dry aged t-bone steak
Rib on the bone
Meat maturation
Pistol cut - beef on the hook in slaughterhouse
Meat in the maturing cold store with salt grotto
Saddle of beef in butcher shop
Sections and cutting after the ripening process in the butcher's shop
The maturation of meat
Dry aging Dry aging in the aging cold store with salted toast
Raw buffalo steak
Raw beef steak rib eye
Bone marrow
Uncooked, seasoned Rib Eye Steak
Steaks being prepared
Raw beef testicles
Beef tartare with quail egg
Raw, tied beef fillet prepared with herbs and various other ingredients
A side of beef being carved
A side of raw Australian Wagyu beef
A side of raw prime roasting beef from the US
A butcher carving a side of beef
The membrane being removed from flank steak
Nose to tail: various cuts of pork and beef
Raw flank steak on a wooden board for the grill
Beef skewers with dip
Entre-cote cut on a wooden board
Beef cheeks with sides and spices
Wagyu beef hot pot
One-pan beef and gnocchi ragu
Steak sandwich on sourdough with mustard
Raw trench trimmed short rib
Raw tomahawk steak with rosemary and garlic
Meat being vacuum packed
Raw veal lungs
Raw veal kidney
Tomahawk steak
Raw rib eye steak
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 ribeye steak isolated on blue background
Black angus prime beef rib eye steak isolated on white background with copy space
A t-bone steal on a black surface
Full Blood Wagyu beef (neck) on parchment paper
Premium galician beef (Rubia Gallega)
Dry-aged Irish beef roast beef
Marinated raw roast beef
Raw beef brisket with a high proportion of connective tissue
Cut dry aged T-bone steak
Saw dry aged beef
Portion the entrecote
Bowl of figs