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Cote de Boeuf Dry Aged

Cote de Boeuf

Cote de boeuf (beef chop)

Dry aged porterhouse steak

Beef steak with thyme and mushroom sauce

Beef cutlets with various vegetable side dishes on a table

Dry-aged steaks

Raw dry aged rump steak

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

Dry aged t-bone steak

T-bone steak dry aged

Raw Rib Eye (Entrecote)

Raw Entrecote (Rib Eye)

Fillet steak

T-bone steaks

Strip Loin from Txogitxu

Raw strip loin from Txogitxu

T-bone steaks (dry aging)

Dry Aged Steak (dry aging)

Dry-aged beef steak

Irish beef dry-aged rib eye

Tafelspitz (a cut of beef from the rump)

Raw beef tongue

Porterhouse steak

Raw Rib Eye (Entrecote)

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

Tafelspitz (a cut of beef from the rump)

Tafelspitz (a cut of beef from the rump)

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

Cote de Boeuf with braised carrots and gremolata

Dry-aged Irish beef roast beef

Dried meat

Rib on the bone

Raw Filet Mignon

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

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

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

Raw beef spleen

A dry-aged steak with mould cultures

Fried veal chop

Raw beef roulades

Beef hip steaks

Beef stock

Saw dry aged beef

Dry maturation, dry aging in the maturing cold store

Meat after six weeks of dry aging

Beef Sauerbraten (marinated pot roast)

Cut dry aged T-bone steak

Raw beef testicles

Raw beef testicles

Raw beef lung

Cut the beef

Nose to tail: various cuts of pork and beef

Different types of meat

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)

Meat in the maturing cold store with salt grotto

Saddle of beef in butcher shop

Meat maturing in a dry ageing cabinet

Dry aged t-bone steak

Dry aging Dry aging in the aging cold store with salted toast

Basse Cote (beef steak) for grilling

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

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

Health mark

Hindquarters on the hook

Prime rib in beef tallow

Vacuum-sealed beef hip steaks

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

Marinated raw roast beef

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

Roast veal chops with white beans

Dry aged beef burger with lobster butter

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

Raw prime rib-eye of US 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

Flank steak with beer from the wok

Saddle of beef being halved lengthways

Rib of beef

Suckling pig chops with a lye crust

Filet Mignon

Filet Mignon

Filet Mignon

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

Fresh beef, salt and pepper

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

A check eye roll with roasted vegetables made in a Beefer

A cowboy steak with cassava crisps and corn butter made in a Beefer

A gin and tonic strip loin steak made in a Beefer

Grilled Wagyu beef sausages made in a Beefer

Braised beef knuckles on tripe ragout

Roast beef in salt dough with horseradish sauce

Roasted beef with French mustard greenleaves bread pickles

Mediterranean beef roulades with mozzarella and herb filling

Grilled porterhouse steak with corn on the cob

Porterhouse steak with chimichurri and green asparagus salad

Grilled rib-eye steak with seaweed salad

Grilled rump steak with herb butter and wild herb salad

Cured and smoked bread roll with green sauce terrine

Sous vide cooked Chateaubriand with choron sauce and focaccia

Chateaubriand with papaya and fried rocket

Strip Loin from Txogitxu with colorful tomato salad

Tafelspitz with apple and horseradish sauce

Poached petite tender

Rump cap in a salt crust with a horseradish mayonnaise

Two types of egg with beef and pork

A 'caveman-style' T-bone steak with a baked potato and herb quark

Beef tongue with a Frankfurt green sauce bread salad

Beef heart ragout with spices and lemon

Grilled flank steak (close-up)

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