On a additional note on post #26... the author says he doesnt remember where he sourced the definitions from... a quick look over the list also has me second guessing a couple of translations.... perhaps its not the most academic definition out there. Again, as I post above... I dont think its that interesting to define with pin-point accuracy which cut is what.... I would concentrate on some basic traits you are looking for in a piece of beef, try to get a helpful waiter or service person at a restaurant/butchers and then have the experts recommend something that matches what you are looking for... ^