dave a wrote:

Here's a nice butcher chart from the Angus Beef folks

http://www.angus.org/pubs/beefchart.pdf

That diagram shows some of those newish "value cuts".

The IMPS specifications are much more in depth,

http://sqwertzme.googlepages.com/usdaimps

but it doesn't list many of the unofficial names you'll see on
packages in the stores. For that you'd need the NAMPS manual, which
isn't available online anymore (if somebody has an electronic then
send me a copy ;-)

I don't see any ribeyes from the chuck area...

But you'll at least see a resemblance to a ribeye and chuck eye.

-sw