12475150 - San Antonio steak (middle adductor muscle of topside)12509574 - Pork escalopes from the leg (topside)12502349 - Topside of beef without cap12502348 - Trimmed topside of beef with cap12480160 - Veal escalope from the topside12475147 - Whole medallion (side of topside)12502482 - Topside of veal being cut10289225 - Lamb topside with a herb and tomato crust and shallots13530528 - Beef topside with garlic, onion and fruit00378945 - Pork escalopes from the leg (topside)00270016 - Topside of beef, with roulade00335495 - Beef: shoulder and topside11217848 - Topside of Beef00270037 - Topside of beef00270074 - Knuckle of pork, topside of pork, ham 00270072 - Topside of beef00323875 - Topside of pork (a cut from the leg)00378946 - Topside of pork (a cut from the leg)00270024 - Cut of beef (topside)00258191 - Escalope cut from topside and ingredients for breading00270008 - Topside of Charolais beef00258390 - Veal escalope (topside)00971042 - Two slices of veal topside00943365 - Pork topside00401325 - Raw joint of beef (topside)60036754 - Prime topside of beef12502483 - Topside of veal being chopped11267838 - Topside of beef, olive oil, garlic and rosemary12509593 - Upper pork joint12509591 - Ham joint12509592 - Upper pork joint11955464 - Sliced roast veal13491015 - Pieces of game12669297 - Raw beef roulades with ingredients10290053 - Roasted boar with poppy potato noodles in serving bowls00323896 - Cuts of ham13776390 - American Dipper (Cinclus mexicanus) wading with Coho Salmon (Oncorhynchus kisutch) egg in bill after scavenging it from the bottom of an Alaskan stream during autumn; Alaska, United States of America12683963 - Raw pork13291797 - Filled bread rolls on pared beans in bechamel sauce00930271 - Three raw veal escalopes, lettuce, parsley, half a lemon00453265 - Veal escalope or roulade from the rump60033010 - Raw lamb chops and leg of lamb00935047 - Pork escalopes (from the leg)00199653 - Beef ragout with chanterelles and ribbon pasta00930275 - Three lean pork escalopes (from the leg)60012465 - Raw veal00094499 - Still Life Beef00258197 - Pork leg with skin and bone71318959 - Above and below view of glacial ice near Port Lockroy, Antarctica, Polar Regions00453274 - Beef rump from inside the leg00938804 - Two pork escalopes from the top side71318961 - Above and below view of glacial ice near Wiencke Island, Neumayer Channel, Antarctica, Polar Regions00139103 - Two Cuts of Beef00128755 - Pork with an Injection Needle71318960 - Above and below view of glacial ice near Wiencke Island, Neumayer Channel, Antarctica, Polar Regions00323892 - A joint of ham (bones removed), hock and top side00124640 - A Rib Eye Roast On Butcher's Paper in a Dutch Oven00124638 - One Rib Eye Roast on Butcher's Paper00124636 - Rib Eye Roast on Butcher's Paper00116079 - Rib Eye Roast00262125 - Roast beef roll with rosemary potatoes60146977 - Leg of lamb cooked in a casserole dish with potato and mushroom timbale60095108 - Veal with sugar peas and chanterelles10209369 - Diced vegetables in casserole with chilli paste on spoon, step 611141563 - Top side of beef, herbs, vegetables and spices70523324 - Above and below view of glacial ice near Wiencke Island, Neumayer Channel, Antarctica, Polar Regions10184500 - Beef roulade with artichoke filling on plate with fork and knife 10209368 - Beef roulade in casserole, step 510184502 - Beef being cut into slices on cutting board for preparation of beef tartare, step 110209370 - Adding red wine to deglaze diced vegetables in casserole, step 710184505 - Beef rouladen being tied with yarn for preparation of beef tartare, step 410209371 - Putting beef roulades in casserole with stew, step 810184504 - Meat with filling being rolled up for preparation of beef tartare, step 310184503 - Flattening meat with meat flattener for preparation of beef tartare, step 2
