Once again, Bob. in your attempt to Google and respond to anything, anywhere, that chart and that nomenclature will not work with a street butcher. I'll explain a bit more for the OP here, Bob:
The average street beef butcher rarely has the prime or better cuts of beef to sell to Nana or Abuela cooking the noon arrozihabicuela. Mami and Papi don't know or care either. So what do they do? The have a mess of machete'd up cow leg which is horribly tough. Abuela washes the meat in acids and seasons it to an unrecognizable stewy mess ladened with sazon liquido and sopita. They use blast furnace techniques for cooking. The good cuts never make to the street level butcher. They are earmarked for beef specialists, meat packers, restaurants and supermarkets. Sometimes, I have found a smelly piece of fillet. Very rarely, however.
The street level beef is killed and the junk is sent over to Jose on Callejon in front of Yunior's barber shop. Very few gringos have a palate for this type of fresh beef. To get around this, the Dominicans overseason it and blast it on high heat that could melt steel. It has almost zero marbling, because it comes from the overworked, dehydrated leg of the poor animal.
One of my favorite cuts to play with in the kitchen is the chuck. In this country, it is referred to as Carne 7 (note not on your chart Bob). It is called 7 because of the shape of the joint where the beef is cut. it looks like a rough number 7.
Hopefully this clears things up, in terms of all the Google searches. Buon Gusto!
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