A steak is a cut of meat sliced perpendicular to the muscle fibers, potentially including a bone. When the word “steak” is used without qualification, it generally refers to a beefsteak. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties. As a “top-quality ingredient”, beef steaks “are perfect if properly grilled”, but they can be pan-fried, or broiled. Steak is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire. Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. “Steaks” are also cut from grazing animals, usually farmed, other than cattle, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey and deer, as well as various types of fish, especially salmon. Some cured meat, such as gammon, is commonly served as steak. Grilled Portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. Imitation steak is a food product that is formed into a steak shape from various pieces of meat, while fruits such as watermelon can be grilled and described as “watermelon steak” because of their shape and color.