Meat:
Culinary name for animal flesh eaten as food
Meat is animal tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. {Wikipedia}

Ribeye is a cut of beef steak that comes from the rib section of the cow, known for its tenderness and rich flavor due to its marbling of fat.
It is often considered a favorite among steak lovers and is sometimes referred to as Scotch fillet in Australia and New Zealand.

Porterhouse or Rump Steak, is a cut of beef. The rump is the division between the leg and the chine cut right through the aitch bone. It may refer to:
A steak from the top half of an American-cut round steak primal
A British- or Australian-cut steak from the rump primal, largely equivalent to the American sirloin

Filet mignon (/ˌfiːleɪ ˈmiːnjɒ̃/; French: [filɛ miɲɔ̃]; lit. 'delicate, fine, or cute fillet') in North America, especially the United States refers solely to a cut of meat taken from the smaller end of a beef tenderloin, or psoas major of a cow. In France, filet mignon usually refers to cuts of pork tenderloin or veal tenderloin.
The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. The tenderloin is sometimes sold whole. Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon.

Due to the small amount of filet mignon able to be butchered from each animal, it is generally considered one of the most expensive cuts of beef.