CG - we have the same problem here (Australia). When reading/watching american recipes/shows its confusing. The most confusing I one I've seen was tri-tip. I asked about it here but am still not really sure what it is....
Porterhouse is very popular here, I always just thought it was the larger meaty side of a t-bone. And as for sirloin I thought it was another name for T-bone. Confusion reigns!
Blueicus -isn't chuck steak usually sold as a roast for pot roasting, or for cutting up and stewing? Or in the instance of cowboy steaks, is it cut into steaks, beaten, then fried like a steak? Just curious
Guess this is where a picture paints a thousand words...picture of a side of beef and the cuts that come from it numbered 1-20, and the various names that they come under in different areas.....anyone know of such a site?
DC