>>16
You can cut a steak from almost any cut of beef, but more tender cuts such as the loin and rib cuts are most common. Cuts like chuck (shoulder area) have more connective tissue so they're more common for say roasts which cook slowly. As to where to cut the best steak from a human it's hard to say, I am not aware of any system of formal division for human meat. Probably a cut from the back would be best. You want a muscular area (meat is muscle tissue) that doesn't do a lot of work, leaner toned muscle would be tough. I'm thinking of fat content also, trying to visualize the marbling of a Cracky steak. She doesn't have much fat on her in the known photos but I've heard some rumors that she's gotten a bit chubby, likely just trolls talking though. I don't think a thin Cracky would be as tender eating so you would want to fatten her up a bit before slaughter. With cattle they use grain based feed and high density to restrict movement. For humans fast food should and a passive lifestyle should suffice. This is all just silly talk of course. Cracky is obviously invincible so it's not as if a mere mortal being could eat her. I bet your teeths would melt if you tried to bite!