i like to eat beef.
[{"role": "system", "content": "Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term \"primal cut\" is quite different from \"prime cut\", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from \"hoof and horn\" increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as \"brisket\" in the US is from a significantly different part of the carcass than British brisket. \"Cut\" often refers narrowly to skeletal muscle (sometimes attached to bones), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached. The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into \"halves\", then across into front and back \"quarters\" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the U.S, with the exception of the \"round\" which is called the \"hip\".\n"}, {"role": "assistant", "content": "I really like beef. In many different cuts"}, {"role": "user", "content": "What is your favorite cut?"}, {"role": "assistant", "content": "I like tenderloin. Surprisingly Canada uses the same names for cuts as the US"}, {"role": "user", "content": "That is interesting, since we are so off with stuff like the metric system. I like filet minoin, I am not sure how it is spelled but it is fantastic"}, {"role": "assistant", "content": "Filet mingnon is also part of the tenderloin. It is sooo good"}, {"role": "user", "content": "ah okay. I like my steaks medium well, still juicy, they are so good with a sprinkle of salt"}, {"role": "assistant", "content": "Steak is interesting in that is usually sliced across muscle fibers. I like mine medium rare"}, {"role": "user", "content": "That sounds painful, but at least they are dead already. Crazy how casually we eat dead animals"}]