Traditional Cuts:

1. Head
2. Beef Jowl
3. Neck
4. Brisket
5. Cross Ribs
6. Shin
7. Chuck Ribs
8. Plates
9. Navel
10. Inside Flank
11. Thick Flank
12. Prime Cuts
    1. A - First Cut
    2. B- Second Cut
    3. C- Third Cut
13. Short Loin
14. Hip
15. Round
16. Aitchbone Rump
17. Round Bottom
18. Leg of Beef
19. Butt
20. Oxtail
21. Horseshoe Legs
22. Hip and Loin
23. Whole Chuck
24. Round Top

    Modern Cuts/Industry Terms:

1. Chuck: Neck, Blade, Arm, Shoulder
   Chuck-Eye Roast, Cross-Rib Roast, Stew Beef, Blade Steak, Shoulder Steak, Chuck Short Ribs
2. Foreshank/Brisket
   Shank, Brisket, Stew Beef
3. Rib

 

Picture from The Epicurean.

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