Lets see if I can put this into words everyone can follow. I'll post pictures when I get them, but for now, a explanation......
Here we go....
Chuck: refers to everything in the front part of an animal ie. Chuck roasts (usually out of a shoulder or the neck ) 7 bone roasts are basically the shoulder cut on the horizontal if the animal were standing.
Rounds: Anything on the back part of the animal. Rounds steak, Sirlion, Tips, Tenderloin (fillet mignon) Rump roasts....
Ribeye Steaks: these guys come from...you guessed it, from the top of the ribs only. Thats why when you halve an animal you leave all ribs with the front half.
New Yorks: These come from right where the ribeyes stop back to the "H" bone or the Hip bone/Pelvis.
T-bone: Now if you were to use a band saw, a t-bone is the New Yorks with a taste of the fillet on the other side.
Tenderloin/Fillet Mignon: is fond on the inside back half of the animal directly under the New Yorks.
Making sense so far? I sure hope so.
Porterhouse: When using a saw, Just a smidge past the t-bones with more of the fillet.
Sirloins: Come off of the H-bone where it curves inward toward the back or tail..kinda. Several parts of muscles make up the sirloins...aka sloppy sirloins.
Round Steaks: There are two parts to these..and top and a bottom. The top is one big hunk of muscle found on the hind quarters on the inside part of the leg. It is identified as the top from a piece of meat floating on "top" of the part also known as the "cap".
The bottom is found on the outside of the hind quarter. This consists of two pieces of meat, which everyone I am sure is aware of one part called the "eye" the eye of round. I usually on game will roll this part and tie for a rump roast.
Tips: Tip steak are the thighs. from the knee cap to the ball joint of the hip and 90'd out to the front of the thigh.
This is basic and hope it sheds a little light on the subject for now......I'll up date this when it comes time to cut the beef.
Any more questions please ask!