bigjohntripod
My favorite is the last picture, it's got so much in the composition.
I'll give some thoughts on shooting meat, I don't know if this will help but I'll throw some thoughts out there.
Whole cuts of meat are really difficult to capture. The typical top down approach is also really difficult because it doesn't really capture the full experience.
Also, the outside of the meat seldom tells the story, it's the inside that is shown with the charred outside that entices people into it.
Also, I would play with slightly distorting reality in terms of the perspective and the angles. Good easy way is to get close, and almost ground floor angle view it to make the meat seem bigger than life. Big bold is what your offerings are looking for, composition will help give that vibe.
It sucks to sacrifice a whole roast and cut it up just for a picture, but it's worth it if you ask me.
Here are some that we did for our restaurant clients. They aren't perfect by any means, but hopefully helps show what I mean.
Playing with depth of field also helps, having things in the foreground like other slices helps induce more depth into the photo as well.
Point of focus is on the inside, with out of focus of the charred smoked outside.
The opposite here, point of focus on the charring, but with the inside visible out of focus.
Focused on the melted fat texture of the smoked short rib.
Hope this helps,
