Meat

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Time and temperature sensitivity are a significant concern in the photography of fresh meat. A fresh cut of meat will change color, or 'bloom,' as the surface oxidizes.

Beef Tenderloin Roast, Beef Loin T-Bone, Boneless Top Loin Steak
In this image for the National Cattleman's and Beef Association, attention was given to the lighting to create contrast and depth to add a mouthwatering appeal.

email MKPhoto  (312) 850-1947  © Martin Konopacki Photography