Meat vocabulaire & cow's feet spotted

Give a French, American, Chinese, or Japanese butcher a cow or a pig, and you'll end up with very different cuts of beef. Why? Because it's inherent in the cuisine and culture, or is it culture before cuisine? Which came first?

I found a great wiki page deciphering different cuts of French, American and Dutch beef. With this in mind, I'm hoping to be better informed the next time I'm at la boucherie. For further reading you can also consult Posted in Paris. To find out more about the food you are eating read The Omnivore's Dilemma, or check out The Meatrix (which my friend R tuned me into years ago).

As a primer for my future market outings, I compiled this list so I could be a more informed buyer. That gorgeous round of fromage de brebis? It's from an ewe, a female sheep. My friend M's sister is a large animal veterinarian who specializes in cows (but she also knows a thing or two about sheep having participated in the 4H circles). Hoping you can correct me if I got any of the terms wrong. Thanks in advance!