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Meat maturation Images – License food photos ❘ StockFood

Meat maturation
13286997 - Meat maturation
Meat maturing in a dry ageing cabinet
13287428 - Meat maturing in a dry ageing cabinet
Meat being matured
13287430 - Meat being matured
Meat after six weeks of dry aging
13289877 - Meat after six weeks of dry aging
Curing Meat Hanging from Racks
00915010 - Curing Meat Hanging from Racks
Sections and cuttings of aged meat in a butcher's shop
13289781 - Sections and cuttings of aged meat in a butcher's shop
Saddle of beef being halved lengthways
13287444 - Saddle of beef being halved lengthways
A T-bone steak being matured – after 6 days
13287445 - A T-bone steak being matured – after 6 days
A dry-aged steak with mould cultures
13287431 - A dry-aged steak with mould cultures
A T-bone steak being matured – after 29 days
13287446 - A T-bone steak being matured – after 29 days
Côte de Boeuf being matured – after 10 days
13287434 - Côte de Boeuf being matured – after 10 days
Saddle of beef being matured – after 21 days
13287437 - Saddle of beef being matured – after 21 days
Porterhouse steaks being matured – after 6 days
13287440 - Porterhouse steaks being matured – after 6 days
Porterhouse steaks being matured – after 21 days
13287443 - Porterhouse steaks being matured – after 21 days
Côte de Boeuf being matured – after 29 days
13287433 - Côte de Boeuf being matured – after 29 days
Saddle of beef being matured – after 10 days
13287436 - Saddle of beef being matured – after 10 days
Saddle of beef being matured – after 29 days
13287438 - Saddle of beef being matured – after 29 days
Porterhouse steaks being matured – after 35 days
13287441 - Porterhouse steaks being matured – after 35 days
A T-bone steak being matured – after 35 days
13287448 - A T-bone steak being matured – after 35 days
Côte de Boeuf being matured – after 35 days
13287435 - Côte de Boeuf being matured – after 35 days
A T-bone steak being matured – after 10 days
13287447 - A T-bone steak being matured – after 10 days
Saddle of beef being matured – after 35 days
13287439 - Saddle of beef being matured – after 35 days
Côte de Boeuf being matured – after 6 days
13287432 - Côte de Boeuf being matured – after 6 days
Porterhouse steaks being matured – after 10 days
13287442 - Porterhouse steaks being matured – after 10 days
Sausages hanging in an ageing box
13375353 - Sausages hanging in an ageing box
Steaks in a Dry Age Room; Fresh at the Bottom, Aged at the Top
00691959 - Steaks in a Dry Age Room; Fresh at the Bottom, Aged at the Top
Coppa Pork Hanging in a Curing Room
00914985 - Coppa Pork Hanging in a Curing Room
Coppa Pork Hanging in Curing Room
00914986 - Coppa Pork Hanging in Curing Room
Antonio Caravaca, typical seasoned ham producer, Montànchez, Extremadura, Spain, Europe
11222482 - Antonio Caravaca, typical seasoned ham producer, Montànchez, Extremadura, Spain, Europe
Carlos Bautista, owner, typical seasoned ham producer, Jamones Casa Bautista, Montànchez, Extremadura, Spain, Europe
11222483 - Carlos Bautista, owner, typical seasoned ham producer, Jamones Casa Bautista, Montànchez, Extremadura, Spain, Europe
Antonio Caravaca owner, typical seasoned ham producer, Montànchez, Extremadura, Spain, Europe
11222481 - Antonio Caravaca owner, typical seasoned ham producer, Montànchez, Extremadura, Spain, Europe

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