Raw Meat Collection

Vanitas still life (Christ with Mary and Martha), 1552 (panel)
XAM71024 Vanitas still life (Christ with Mary and Martha), 1552 (panel) by Aertsen, Pieter (Lange Pier) (1507/08-75); 60x101.5 cm; Kunsthistorisches Museum, Vienna, Austria; Dutch, out of copyright

Selection of offal meats, close up

Three rashers of bacon, view from above

Brushing two raw steaks with oil

Non-stick pan and raw ground veal, view from above

Four rashers of streaky bacon, view from above

Raw whole and segmented veal kidney, close up

Raw meats, including cutlets, minced meat and fillet

Selection of raw meat cuts, including beef, lamb, veal, pork, venison and offal

Coloured SEM of section through raw meat
Raw meat. Coloured Scanning Electron Micrograph (SEM) of a cut section through raw meat. Meat is largely made up of muscle consisting of striated muscle fibres (at centre)

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"An Ode to Raw Meat: A Feast for the Senses" Step into a world frozen in time, where Vanitas still life meets the allure of raw meat. In this captivating tableau, "Christ with Mary and Martha, " painted on panel in 1552, we glimpse the eternal beauty of mortality. Zooming closer, our eyes are drawn to a selection of offal meats. The close-up reveals their intricate textures and vibrant colors, reminding us that every part has its purpose in the culinary realm. Now let's shift our perspective from above as three succulent rashers of bacon lay before us. Their marbled fat dances under the light, promising sizzling indulgence and mouthwatering flavors. In another scene unfolding below, two raw steaks receive a gentle brushstroke of oil. As it glides over their surface, anticipation builds for the sizzle that awaits when they meet a hot grill or pan. Speaking of pans, here is a non-stick one showcasing raw ground veal from an aerial view. Its finely minced form hints at endless possibilities - perhaps it will be shaped into savory meatballs or used as a base for rich sauces. Moving on to four more tantalizing rashers of streaky bacon viewed from above; their alternating layers beckon us to take a crispy bite while imagining breakfast delights or adding them as flavor bombs to various dishes. A momentary pause brings our attention to raw whole and segmented veal kidney up close. Its intricate patterns resemble an abstract work of art—a testament to nature's design even within these humble cuts. But let's not forget about variety. An array unfolds before us—cutlets, minced meat, fillet—all waiting patiently for skilled hands to transform them into culinary masterpieces that will delight palates around the table. And finally, behold an assortment encompassing beef, lamb, veal pork venison alongside offal cuts—an homage to diversity in raw meat.