Tafelspitz (a cut of beef from the rump)
Raw beef tongue
Raw beef hanger steaks
Rump steak
Raw dry aged rump steak
Fillet steak tied in shape
Raw flank steak on a dark background
Beef in an ageing chamber
Raw Filet Mignon
Dry aged porterhouse steak
Raw Rib Eye (Entrecote)
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
Fillet steak
T-bone steaks
Strip Loin from Txogitxu
Raw strip loin from Txogitxu
Fresh beef, salt and pepper
Vacuum-sealed beef hip steaks
Raw French Cote De Boeuf from Charolais beef
Raw Kobe-Wagyu beef rib-eye steak
Rib on the bone
T-bone steak dry aged
Beef reticulum
A raw beef heart
Raw beef liver
Porterhouse steak
Dry-aged steaks
Beef rib
Dry-aged beef steak
Beef hip steaks
Prime rib in beef tallow
Vacuum-sealed beef steaks
Black Angus prime beef chuck roll steak
Beef ribs in a roasting tin
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
Black Angus prime beef chuck roll steak with fresh rosemary, thyme, olive oil, garlic and spices
Top view variety of fresh Black Angus Prime raw beef steaks
A raw tomahawk beef steak on a wooden board (top view)
Dried meat
Cote de Boeuf
Cote de Boeuf Dry Aged
Raw Entrecote (Rib Eye)
T-bone steaks (dry aging)
Cut the beef
Raw beef lung
Raw beef brisket with jerk spice mix
A raw rump steak with a fork
Raw beef spleen
Meat being matured
Dry Aged Steak (dry aging)
Meat after six weeks of dry aging
Dry maturation, dry aging in the maturing cold store
Raw Australian Wagyu beef rib-eye steak
A side of raw Tajima-Wagyu beef
Raw flank steak with marinade on a dark background
Marbled Wagyu steak
A piece of fried beef
Raw beef brisket with a high proportion of connective tissue
Raw boiled beef
Dry aged t-bone steak
Irish beef dry-aged rib eye
Variety of fresh Black Angus Prime raw beef steaks
A raw beef joint on paper with a knife
Raw beef testicles
Black Angus prime beef chuck roll steak on cast iron grill skillet with fresh rosemary, thyme, olive oil, garlic and spices
Filet Mignon
Raw steak with spices on paper
Dry aging Dry aging in the aging cold store with salted toast
A side of raw Australian Wagyu beef
A side of raw prime roasting beef from the US
Nose to tail: various cuts of pork and beef
Beef steak
Beef skewers with peanuts
Cooked beef with horseeradish sauce
Raw beef
Beef tagliata
Beef stock
Selected premium beef cuts
Premium Nebraska beef
Premium spanish steack beef
Whole beef hips, raw
Beef tagliata with rosemary
Raw beef roulades
Kobe beef with truffles
Beef Jerky - dried meat with spices
Fresh beef steak with herbs
A t-bone steak, close-up
Health mark
Hindquarters on the hook
A thick bow of beef, raw
Raw beef with a fat edge
Beef on a butcher's hook
Beef rib on paper with a knife
Beef rib eye steak with bone
Pistol cut - beef on the hook in slaughterhouse
Beef steaks in aluminium foil next to old knives
Raw ribeye with spices
Beef entrecote, whole and sliced on a wooden board with a knife
Sous vide rib eye steak
Raw prime rib-eye of US beef
Basse Cote (beef steak) for grilling
Beef fillet steak
A dry-aged steak with mould cultures
Cote de Boeuf being matured after 35 days
Homemade beef stock (sauce base)
Boiled beef with summery potato salad
Sections and cutting after the ripening process in the butcher's shop
Beef steak from the high rib with the bone
Confit beef heart with pea puree and oven vegetables
Saddle of beef in butcher shop
Chuck roast with spices
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
A man holding a raw tomahawk steak
Cut the beef halves
Tafelspitz with apple and horseradish sauce
Raw veal heart
Raw halved veal heart
Wagyu beef hot pot
A raw rump steak on paper
Slice of raw veal liver
Beef cheeks with sides and spices
One-pan beef and gnocchi ragu
Dry-aged Irish beef roast beef
Entrecote double of Black Angus beef with boeuf carottes
Saw dry aged beef
Marinated raw roast beef
Raw beef steaks with rosemary
Premium galician beef (Rubia Gallega)
Beef roulade with pretzel dumplings
Cut dry aged T-bone steak
Sous vide beef rump cap with mustard fruits and papaya
Marinated beef ribs in a roasting tin
Black angus prime beef ribeye steak isolated on blue background
Full Blood Wagyu beef (neck) on parchment paper
Halve the carcass with a saw
Roast beef from the shoulder with napkin dumplings
English muffins with roast beef, wild garlic pesto and mozzarella
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 rib eye steak isolated on white background with copy space
Tomahawk steak on charcoal grill
Grilled rump steak with herb butter and wild herb salad
Rump cap in a salt crust with a horseradish mayonnaise
Saddle of beef being halved lengthways
Raw sirloin steak on a piece of paper surrounded by herbs and spices
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
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
Frisches Rindfleisch auf Holzbrett
Meat maturation
Meat in the maturing cold store with salt grotto
The maturation of meat
Beef sirloin
Premium spanish sirloin beef
Raw beef steak rib eye
Beef rib eye steak seasoning
Beef tartare with quail egg
Beef Sauerbraten (marinated pot roast)
Steak sandwich on sourdough with mustard
Release the roast beef
Wagyu beef rib with a price tag
Vegetable soup with beef and pistou