I have a beef with you -- C&C requested

[Brownbear]

Hi Mike,

He says that it is definitely a Tomahawk Prime Rib Steak

Tomohawk - because of the fancy bone

Prime - meat comes from the 1st five rib bones (last 2 bones are standing)

Rib - part of the cow the meat comes from

Most commonly referred to as a "Rib Steak"

Rib Eye steak is the small circular portion of the steak, just below the bit of meat below the bone. In other words the cut of meat you have photographed includes a rib eye steak.

Christina,

You added your husband's thoughts to you post after I initially reviewed it. Please thank him for me about his ideas, as I'll likely use some of them in the future. I could see adding a knife to the composition if some of the veggies were at least partially prepared (unlike in this photo). Interestingly, I never peel carrots and would not have thought of including asparagus because I cooked asparagus for the first time in my life just two weeks ago. (That's because I'm finally gaining a fondness for them).

Please ask him if this cut of meat could be the rib eye rather than prime rib. I'm reasonably confident that's what the butcher told me. Despite that I lived on beef cattle ranches for about the first seven or so years of my life, I have no idea what any particular cut is if it's not labeled. Well, that's not true; I do know the liver and tongue when I see them .

[Mike Buckley]

Thank you to Christina and your husband for that very helpful explanation. It's especially helpful to realize that the prime rib cut includes the rib eye. I shall now change my cataloging of the image to properly name the cut of meat.

By the way, please be sure to mention to your husband that I trimmed most of the fat off the meat before cooking it as he suggested. In fact, I rendered the removed fat and mixed it with butter and fresh rosemary to produce the absolutely most unhealthy sauce I have ever made in my life.

[Brownbear]

It's nice to know that I can help you (even if it is in a very small way and a indirect manner via my husband) because you have helped me so much with my photography and even my camera.

I will have to think about that because he will likely ask me to make that very same unhealthy sauce...

Thank you to Christina and your husband for that very helpful explanation. It's especially helpful to realize that the prime rib cut includes the rib eye. I shall now change my cataloging of the image to properly name the cut of meat.

By the way, please be sure to mention to your husband that I trimmed most of the fat off the meat before cooking it as he suggested. In fact, I rendered the removed fat and mixed it with butter and fresh rosemary to produce the absolutely most unhealthy sauce I have ever made in my life.

[ShaneS]

I'm a bit late to the party on this one but I will chime in...

I'm in the camp that would like to see more of the reflection and the elimination of the vegetables in a portrait orientation with just the steaks. This would really really emphasize the vertical positioning of the steaks ad avant-garde presentation IMHO. You could also add a knife (vertically) to this presentation and even a glass (or bottle) of wine if you were so inclined Wait, you could balance the steaks on the bottle or the knife

As far as more of a still life presentation I would would like to see the steaks and maybe a few less vegetables on a rustic wooden cutting board but might wonder where the heck the garlic is????

Take your time with the glass, have fun with it and please don't cut yourself...

[Mike Buckley]

As far as more of a still life presentation I would would like to see the steaks and maybe a few less vegetables on a rustic wooden cutting board but might wonder where the heck the garlic is????

I considered the traditional look of a wooden cutting cutting board but neither I nor my next-door neighbor has one. As for the garlic, I always use the bottled stuff, which probably is not what you had in mind.

I have already made a note that the next time I do this, which probably won't be soon because these steaks are expensive, I'll try a vertical orientation that includes a lot more reflection. I like the idea of getting a knife to stand up vertically in the meat. In summary, I like your idea of going even less traditional than my current version.

[ShaneS]

I have one but I'm not mailing it to you as a prop

I will look forward to some more avant-garde food shots from your studio Mike! I'm sure that you could have some fun with a knife and some veggies at a much lower cost until your next splurge on steak.

[Brownbear]

I'm wondering if you still have that seal around because I think that fish on a bed of ice with the seal would make for a very unique and intriguing image. Just a thought.

[Mike Buckley]

Interesting idea, Christina! I do still have that seal.

As for photographing it on ice, my makeshift studio is an external storage room that has very little heat. Even if I leave the heater on tomorrow when our high temperature will be 17 degrees Fahrenheit below the freezing temperature of water, that ice won't melt a bit.

I was planning on staying out of my makeshift studio tomorrow due to the cold. Now I'm beginning to think instead that I'll be blaming you for freezing my ______ off.

By the way, I just heard on the news that half of the states in America are going to record on Tuesday temperatures below 0 degrees Fahrenheit. All of them are going to record temperatures below the freezing point of water. Truly amazing.

[Brownbear]

I woke up thinking about that seal and I'm very much looking forward to seeing the result of your freezing your ____ off!

Yes, I've noted the freezing temperatures in the news, and I can't imagine how cold those temperatures feel.

Interesting idea, Christina! I do still have that seal.

As for photographing it on ice, my makeshift studio is an external storage room that has very little heat. Even if I leave the heater on tomorrow when our high temperature will be 17 degrees Fahrenheit below the freezing temperature of water, that ice won't melt a bit.

I was planning on staying out of my makeshift studio tomorrow due to the cold. Now I'm beginning to think instead that I'll be blaming you for freezing my ______ off.

By the way, I just heard on the news that half of the states in America are going to record on Tuesday temperatures below 0 degrees Fahrenheit. All of them are going to record temperatures below the freezing point of water. Truly amazing.

[flashback]

Food photography is definitely a specialty, Jack. The problem as I see it is that most food photography looks the same in the magazines that I buy to review recipes. None of the mainstream food photography looks at all like this, which is one reason I chose this style and is a reason that I haven't yet developed a strong sense of how I want food to look.

John,
I suspect the reason all mainstream food photography is of cooked food is primarily to get the viewer to salivate. That being said if you notice grocery inserts in newspapers typically show uncooked meat, but it's pretty basic, wrapped in cellophane, nestled it a comfortable styrofoam bed. But other than that I think most people want to see food presented as cooked because that is, ultimately how they are going to see, eat and remember it.

If I were looking for a recipe (which I do) I would rather see a picture of the finished, plated product rather than the uncooked product. To me, looking at cooked meat to get an idea of whether or not I'd eat it is not unlike seeing cut pieces of leather and trying to decide if I'd like the shoes. Just my opinion, beyond that I think you did make it into a great shot.

[Mike Buckley]

I think you're probably correct, Jack, about how most people view photos of food. My approach to viewing photos is definitely not in the mainstream so it makes sense that the photos that I make perhaps should not be.

As an example, I don't view a great photo of a mountain with the idea that I might hike it. Instead, I view it with the idea of letting the photo's merits stand on their own. Similarly, I don't view a photo of food with the idea that I might prepare it. Instead, I let that photo's merits stand on their own.

[JR1]

I'm a terrible designer, so any tips anyone could give me -- and I mean anything -- to improve the design is appreciated. I also have little experience photographing food, reviewing photos of food and, thus, developing a strong sense of what I look for in food photography, so please point out anything that you think suffers in this image.

I trust that Shane will understand that I temporarily stopped photographing the broken glass that she sent me so I could photograph this beef. Her broken glass will be around a long time but the meat, at least some of it, will be eaten very soon. For those who are unaware of my interest in photographing broken glass, please see my Request for Broken Glass.

This is something I do in my business, and photographing food can take a lot of time.

Your efforts are good, but to me far toooo symmetrical with too much empty space. Having said that though, it would make (or rather a similar shot) would make a centre spread with room for text.

You have used damaged onions a bad thing, dried out carrots and spread it all out too much

Try again with fresh looking food

Have a look at some of mine NOT boasting

http://www.jrs-photography.co.uk/age-uk.html

[Mike Buckley]

Jeremy,

Thanks for the feedback about the layout. Though you mentioned that you don't want to boast about your photos, they are certainly well worth boasting.

You probably didn't take the time to read the thread to learn that I'm not trying to make a photo that promotes the sale of food or trying to make anything that is in the mainstream of food photography such as the style of your photography. That explains the state of the veggies, which is exactly as they are readily available in my neighborhood and as I want to photograph them. It also explains the negative space with no intention that text would be placed in it.