Why do the steaks not weigh the same for each piece in the same order?

When meat is processed from a whole uncut piece, there can be variations in weight for each cut even when they are sliced based on a consistent “thickness” (like 1.5cm or 4cm). This is mainly because the head and end parts of the meat cut tend to be smaller than the rest, just like how the first and last slices of a loaf of bread are smaller compared to the slices from the middle.