After a long hiatus, I'm tempted to unload months of pressurized brainstuffs into a 151-word diamond, but one should restart these things humbly, and so, steak tips!

Steak tip #3: One must deduce the ideal cut of meat from first principles. A cow's laziness becomes tenderness, and so those least-used muscles produce a tasteless, butter-like result, e.g. tenderloin (usually served drenched in mustard, pepper, or wine). Exertion, on the other hand, becomes flavor, and so a cow’s most-used muscles produce intense sinews that must be braised. Steak, in other words, is a universe of taste and texture, fundamental constants that are forever opposed. In searching for a good cut, seek shelter between these two extremes. Ribeyes are my favorite, but if you don't mind a good chew, hanger steak and flank steak are quite nice and much cheaper.

I considered vegetarianism today, and yet here I am, writing steak tips. Ha!