List the various cuts of steaks and how many ounces they are.
A) Sirloin (8 oz), Ribeye (12 oz), Filet Mignon (6 oz)
B) T-Bone (16 oz), New York Strip (10 oz), Porterhouse (14 oz)
C) Flank (8 oz), Chuck (10 oz), Rump (12 oz)
D) Round (6 oz), Blade (8 oz), Brisket (14 oz)
