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Saw dry aged beef

Halve the carcass with a saw

A butcher carving a side of beef

Cut dry aged T-bone steak

A side of beef being carved

Cut the beef halves

Cut the beef

Pistol cut - beef on the hook in slaughterhouse

Saddle of beef in butcher shop

Sections and cutting after the ripening process in the butcher's shop

The maturation of meat

Beef on a butcher's hook

Portion the entrecote

Health mark

Hindquarters on the hook

Steaks being prepared

Wagyu beef rib with a price tag

A butcher carving a side of beef

A man holding a raw ribeye steak on butchers paper

Various beef types (flat iron steak from wagyu beef, ribeye steak) with price tags

Meat maturation

Beef halves on the hook in a large meat shop

Release the roast beef

Release the roast beef

Release the porterhouse steak

Butcher holds roast beef and entrecote

Release the fillet

Dry Aged Steak (dry aging)

Dry-aged steaks

Dry-aged beef steak

Dry aged porterhouse steak

Raw dry aged rump steak

Cote de Boeuf Dry Aged

Irish beef dry-aged rib eye

Dry-aged Irish beef roast beef

T-bone steaks (dry aging)

Raw rib eye steak

Different types of meat

Dry aged t-bone steak

T-bone steak dry aged

Dry aged t-bone steak

A dry-aged steak with mould cultures

Dry maturation, dry aging in the maturing cold store

Meat after six weeks of dry aging

A t-bone steak, close-up

Beef rib eye steak seasoning

Meat maturing in a dry ageing cabinet

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

Raw beef loin steaks with ingredients in a garden kitchen

Dried meat

Chuck roast with spices

Chuck roast with spices

Chuck roast with spices

Chuck roast with spices

Chuck roast with spices

Tomahawk 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 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

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

Selected premium beef cuts

Premium Nebraska beef

Premium spanish steack beef

Premium galician beef (Rubia Gallega)

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

Basse Cote (beef steak) for grilling

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

Marinated beef ribs in a roasting tin

Raw French Cote De Boeuf from Charolais beef

Raw French Cote De Boeuf from Charolais beef

Raw French Cote De Boeuf from Charolais beef

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

Raw Australian Wagyu beef rib-eye steak

Raw Kobe-Wagyu beef rib-eye steak

Raw Australian Wagyu beef rib-eye steak

Raw Australian Wagyu beef rib-eye steak

A side of raw Tajima-Wagyu beef

Raw beef hanger steaks

Raw beef spleen

Fresh beef steak with herbs

Marinated raw roast beef

Raw ribeye with spices

Raw boiled beef

Vacuum-sealed beef steaks

Raw beef brisket with a high proportion of connective tissue

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

Raw Rib Eye (Entrecote)

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

Cote de Boeuf

Raw Entrecote (Rib Eye)

Fillet steak

Fillet steak tied in shape

Raw flank steak on a dark background

Raw flank steak with marinade on a dark background

Prime rib in beef tallow

Vacuum-sealed beef hip steaks

Beef hip steaks

T-bone steaks

Tafelspitz (a cut of beef from the rump)

Tafelspitz (a cut of beef from the rump)

Strip Loin from Txogitxu

Raw strip loin from Txogitxu

Marbled Wagyu steak

Tafelspitz (a cut of beef from the rump)

Raw beef tongue

Beef in an ageing chamber

Filet Mignon

Filet Mignon

Filet Mignon

Filet Mignon

Sirloin Steak

Sirloin Steak

Tomahawk steak with spices

Raw trench trimmed short rib

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

Raw tomahawk steak with rosemary and garlic

Raw beef steak rib eye

Raw steak with spices on paper

Bone marrow

Premium spanish sirloin beef

Beef steak from the high rib with the bone

Uncooked, seasoned Rib Eye Steak

Beef fillet steak

Raw, tied beef fillet prepared with herbs and various other ingredients

Raw beef brisket with jerk spice mix

Raw beef brisket with jerk spice mix

Beef sirloin

Raw beef testicles

A raw beef heart

Raw beef testicles

Raw beef liver

Beef reticulum

Raw beef lung

Fresh beef, salt and pepper

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

Cote de Boeuf being matured after 35 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

Meat being vacuum packed

A raw steak with coarse seasalt

Rib on the bone

Tomahawk steak on charcoal grill

Tomahawk steak

Tomahawk steak

Beef in an ageing chamber

Kobe beef with truffles

Beef rib eye steak on paper

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

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