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First, a cut of beef whether a steak or a roast is a muscle. With rare exception, a roast and a steak can come from the same muscle. Some cuts of beef are tough and some are tender. While taste is often subjective, generally the more fat marbling a cut of beef has, the better the taste.

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Mix a teaspoon of organic, unfiltered apple cider vinegar into a glass of water and drink this three times a day.Eat onion and garlic.Squeeze half a lime in a glass of lukewarm water and add a teaspoon of honey. Take this first thing in the morning for several months.Drink 1 to 2 cups of green tea sweetened with honey daily. Another effective remed

There are a variety of different types of steak, which comes from various parts of the cow. Here is an illustration: Rib: Rib Eye Steak. Loin: T-Bone, Porterhouse, Filet Mignon, New York Steak, Top Sirloin, Tri Tip.

Traditionally, a Philly Cheese steak is made with thinly sliced ribeye. Ribeye steaks tend to be a bit pricey.

Meat is mostly the muscle tissue of an animal. Most animal muscle is roughly 75% water, 20% protein, and 5% fat, carbohydrates, and assorted proteins. Muscles are made of bundles of cells called fibres. Each cell is crammed with filaments made of two proteins: actin and myosin.