Sometimes I overlook the fact that cuts of meat as well as cutting and preparing meat can be confusing to some folks. To make things worse butchers just ain't what they used to be. There are still some real ones out there, and if you find one consider yourself lucky, but I'll just say they are not as common as you would expect. With this in mind you need to know your way around the meat case and not be afraid of a little cutting board work every now and then.
First I'm going to talk about names. In barbecue circles, the names we use a lot can be really confusing. Farther on down the page are some charts and some of my photographs illustrating some meat-cutting.
This organization publishes The Meat Buyers Guide, which assigns a number to both large and small cuts of meat. It's the meatcutters and meat buyers bible.
Porterhouse & T-Bone Steak