This picture represents the side of the beef and provides nomenclature of the cuts.
Beef Side is divided in 2: Front and hind quarters.
Front quarter is divided in 5: Chuck, rib, plate, brisket, shank.
Rib is divided in 3: Rib eye, short ribs, prime rib.
Chuck is divided in 4: Blade, cross rib, neck, shoulder.
Chuck could be divided in 5: Blade, chuck short rib, cross rib, neck, shoulder.
Hind quarter is divided in 3: Flank, loin, hip.
Loin is divided in 2: Sirloin, short loin.
Short loin is divided in 5: Porterhouse, T-bone, wing, tenderloin, strip loin.
Hip is divided in 5: Rump, round, heel of round, shank, sirloin tip.
Round is divided in 3: Inside round, outside round, eye of round.