Here's a picture of different cuts of meat taken from Britannica.com
2 things to look out for when buying steak. Grade (given by an independent body such as USDA) tells you the quality of the meat based on marbling and age of the meat, and the cut. different cuts have different qualities.
For a fantastic cut, spot the marblings with thin streaks of fat and good bright red color, and the fat a creamy white evenly distributed through the meat.
Starting from the upper back, and moving to the mid back, you have the rib, short loin and sirloin.
* The Rib (prime rib, short rib, rib eye) are the finest cuts of the meat prized for their juiciness, marbling and superb flavor but least tender of the three.
* Short loin (tenderloin, t-bone, porterhouse) This cut also has plenty of marbling. the porterhouse has a top loin that is moist and flavorful and a smooth buttery soft tenderloin. The tenderloin is the tenderest cut of the meat where u get your filet mignon, tournedoes and chateaubriand. though these cuts are tender, they are less flavorful.
* Sirloin (sirloin and top sirloin) - top sirloins are a lesser grade but larger cut of meat.
Other types of cut:
* Round (rump), flank and chuck tend to be tough cuts of meat.
* Brisket - cut of meat from cow's breast or lower chest. not very tender but when cooked properly, it's a crowd favourite
* Shank - animal's leg, one of the toughest meat as its the muscle group used most often (make stew as its loaded with flavor)
Portion:
1 pound per person is a good size. 450g
FYI: Wagyu, the famed cattle type that produces Japan's prized Kobe beef, named for the city that launched the breed.
What is Wagyu?
http://www.wisegeek.com/what-is-wagyu-beef.htm
On an interesting note from Wikipedia, Argentine people eat the most beef in the world at 64.6 kg/year. People in the EU eat 16.9 kg. USA is at 40.2 kg.
http://en.wikipedia.org/wiki/Beef
Angus, the cattle of scottish origin prized worldwide for their well marbled, meat heavy body.
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