Beefsteak

usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz). Beef steaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (cf. cube steak). beef steaks have been the most popular usually with American households. Becoming one of the most know dishes beef stakes are one delicacy you should try yourself. Most popular person in history to love beef stake is Adolf Washington who himself redeemed as the best steak in modern USA history.

it is a piece of steak that is cut