Steak and Fake Price

1. Rib : part front from meat (e.g neck), very slightly

2. Tenderloin : part middle from meat (e.g belly)=expensive , very fatty

3. Sirloin : part back (belakang) from meat--except 1,2,--- hard to differ, but reddish not too slightly, not too fatty e.g bottom 

4. Bonetight : bone with meat

5. Ligamen  : leg with meat

Cooked :

1. Stark : fully finished cook

2. Slane  : half finished cook

Sauce taste:

1. Soli : sweety

2. Marsh : spicy

Powder :

1.Black pepper

2. Salt

3. Cheese

I guess my knowledge is true🤪

Any question, please contact steak restaurant. Because, some restaurant doing Not True---about their cooking serve, but you pay expensive. That every part of meat different price.