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

Meat after six weeks of dry aging

Dry Aged Steak (dry aging)

Dry maturation, dry aging in the maturing cold store

Beef in an ageing chamber

T-bone steaks (dry aging)

Dry-aged beef steak

Dry aged porterhouse steak

Raw dry aged rump steak

Dried meat

Meat in the maturing cold store with salt grotto

Beef in an ageing chamber

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

Prime rib in beef tallow

Tafelspitz (a cut of beef from the rump)

Tafelspitz (a cut of beef from the rump)

T-bone steak dry aged

Raw French Cote De Boeuf from Charolais beef

Raw French Cote De Boeuf from Charolais 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

Raw Rib Eye (Entrecote)

Rump steak

Fillet steak

Beef hip steaks

T-bone steaks

Strip Loin from Txogitxu

Raw strip loin from Txogitxu

Tafelspitz (a cut of beef from the rump)

Raw beef brisket with a high proportion of connective tissue

Meat maturation

Dry-aged steaks

Filet Mignon

Rib on the bone

A dry-aged steak with mould cultures

Cote de Boeuf Dry Aged

Irish beef dry-aged rib eye

A t-bone steak, close-up

Porterhouse steak

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

Health mark

Hindquarters on the hook

Dry aged t-bone steak

Meat maturing in a dry ageing cabinet

Saw dry aged beef

Filet Mignon

Fresh beef, salt and pepper

Cote de Boeuf being matured after 35 days

Dry-aged Irish beef roast beef

Cut dry aged T-bone steak

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

Raw French Cote De Boeuf from Charolais beef

Beef rib eye steak with bone

Raw beef roulades

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

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

Pistol cut - beef on the hook in slaughterhouse

Raw Rib Eye (Entrecote)

Saddle of beef in butcher shop

Cote de Boeuf

The maturation of meat

Raw Entrecote (Rib Eye)

Fillet steak tied in shape

Raw flank steak on a dark background

Vacuum-sealed beef hip steaks

Raw beef tongue

Chuck roast with spices

Chuck roast with spices

Dry aged t-bone steak

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

Raw beef brisket with jerk spice mix

Raw beef brisket with jerk spice mix

A raw beef heart

Raw beef liver

Beef reticulum

Sous vide rib eye steak

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

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 beef burger with lobster butter

Chuck roast with spices

Chuck roast with spices

Tomahawk steak

Tomahawk steak

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

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

A side of beef being carved

Raw Australian 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

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

A butcher carving a side of beef

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

A man holding a raw ribeye steak on butchers paper

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

Marinated raw roast beef

Asado course - half of beef prepared for grilling

Asado course - prepare bavette for grilling

Asado course - prepare bavette for grilling

Asado course - prepare bavette for grilling

Vacuum-sealed beef steaks

Marinated tomahawk steak

Beef halves on the hook in a large meat shop

Cut the beef halves

Release the roast beef

Release the roast beef

Release the porterhouse steak

Portion the entrecote

Raw flank steak with marinade on a dark background

Halve the carcass with a saw

Butcher holds roast beef and entrecote

Marbled Wagyu steak

Cut the beef

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

Wagyu bratwurst on a serving dish with a thyme sprig

A raw rump steak on paper

Beef bagels with sauce Bernaise to go

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

Beef beer goulash