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