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Cote de Boeuf

Cote de Boeuf Dry Aged

Cote de boeuf (beef chop)

Beef steak with thyme and mushroom sauce

Beef cutlets with various vegetable side dishes on a table

Dry aged porterhouse steak

Raw Rib Eye (Entrecote)

Raw Entrecote (Rib Eye)

Fillet steak

T-bone steaks

Strip Loin from Txogitxu

Raw strip loin from Txogitxu

Cote de Boeuf with Cafe de Paris butter and Vacherin mashed potatoes

Tafelspitz (a cut of beef from the rump)

Raw beef tongue

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

Chateaubriand

Fillet steak tied in shape

Raw flank steak on a dark background

T-bone steaks (dry aging)

Tafelspitz (a cut of beef from the rump)

Tafelspitz (a cut of beef from the rump)

Dry-aged steaks

Raw Kobe-Wagyu beef rib-eye steak

Raw beef hanger steaks

Raw French Cote De Boeuf from Charolais beef

Raw French Cote De Boeuf from Charolais beef

Raw French Cote De Boeuf from Charolais beef

A side of raw Tajima-Wagyu beef

Dried meat

Rib on the bone

Cote de Boeuf being matured after 35 days

A side of raw Australian Wagyu beef

A side of raw Australian Wagyu beef

A side of raw Australian Wagyu beef

A side of raw prime roasting beef from the US

Cote de Boeuf with braised carrots and gremolata

Fried veal chop

Vacuum-sealed beef steaks

Raw flank steak with marinade on a dark background

Marbled Wagyu steak

Raw Australian Wagyu beef rib-eye steak

Raw Australian Wagyu beef rib-eye steak

Raw Australian Wagyu beef rib-eye steak

Irish beef dry-aged rib eye

Raw beef roulades

Dry-aged beef steak

Dry Aged Steak (dry aging)

Beef hip steaks

Beef stock

Dry aged t-bone steak

Raw Filet Mignon

T-bone steak dry aged

A raw beef heart

Raw beef liver

Beef reticulum

Cote de Boeuf being matured after 6 days

Cote de Boeuf being matured after 29 days

Cote de Boeuf being matured after 10 days

Raw beef spleen

Cut the beef

Different types of meat

Meat in the maturing cold store with salt grotto

Saddle of beef in butcher shop

Beef Sauerbraten (marinated pot roast)

Basse Cote (beef steak) for grilling

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

A t-bone steak, close-up

Beef entrecote, whole and sliced on a wooden board with a knife

A thick bow of beef, raw

Whole beef hips, raw

Raw beef

Beef tagliata

Beef tagliata with rosemary

Raw beef with a fat edge

Raw boiled beef

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

Meat after six weeks of dry aging

Health mark

Hindquarters on the hook

Prime rib in beef tallow

Vacuum-sealed beef hip steaks

Dry maturation, dry aging in the maturing cold store

Fresh beef steak with herbs

Beef on a butcher's hook

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

Beef rib on paper with a knife

Beef steaks in aluminium foil next to old knives

A raw rump steak with a fork

Beef ribs in a roasting tin

Beef rib

Beef rib eye steak with bone

Raw ribeye with spices

Dry-aged Irish beef roast beef

Marinated raw roast beef

Raw meat on shelves in a slaughter house

Raw meat on shelves in a slaughter house

Herb venison chops with tagliatelle and creamy chanterelle mushrooms

Beef in an ageing chamber

Raw beef testicles

Raw beef testicles

Raw beef lung

Nose to tail: various cuts of pork and beef

Raw beef brisket with jerk spice mix

Raw beef brisket with jerk spice mix

Beef Jerky - dried meat with spices

Beef Jerky - dried meat with spices

Confit beef heart with pea puree and oven vegetables

Boiled beef with summery potato salad

Homemade beef stock (sauce base)

Roast veal chops with white beans

Raw sirloin steak on a piece of paper surrounded by herbs and spices

Fresh beef, salt and pepper

Chuck roast with spices

Cured and smoked bread roll with green sauce terrine

Roast beef from the shoulder with napkin dumplings

English muffins with roast beef, wild garlic pesto and mozzarella

Beef roulade with pretzel dumplings

Beef in an ageing chamber

Meat maturation

Pistol cut - beef on the hook in slaughterhouse

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

Kobe beef with truffles

Raw Duroc pork chops

Raw pork chops, with a cutlet sliced off

A raw pork cutlet with bone

Duroc pork chops, a corn cob and cumin

A raw steak on a wooden board in front of a Beefer

Marinated tomahawk steak

Release the roast beef

Release the roast beef

Butcher holds roast beef and entrecote

The membrane being removed from flank steak

Raw prime rib-eye of US beef

Flank steak with beer from the wok

Tomahawk steak

Raw rib eye steak

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 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

Premium galician beef (Rubia Gallega)

A t-bone steal on a black surface

Full Blood Wagyu beef (neck) on parchment paper

Cut dry aged T-bone steak

Saw dry aged beef

Portion the entrecote

Halve the carcass with a saw

Marinated beef ribs in a roasting tin

Suckling pig chops with a lye crust

Saddle of beef being halved lengthways

Two slices of filets of salmon with lemon and dill

Rib of beef

Beef and onions with mashed celeriac

Filet Mignon

Filet Mignon

Filet Mignon

Raw steak with spices on paper

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

Grilled prime rib on the bone

Carpaccio with fermented garlic paste and lime oil

Black Angus Short Rib Burger from the Beefer