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I'm sure each has their own differences in texture (and cost) but don't really know exactly what they are or what they are best used for. I like bone in ribeyes so I haven't bothered to try experimenting with other cuts such as:

  • Boneless Ribeye
  • T-Bone
  • New York Strip
  • Sirloin
  • Porterhouse
  • Delmonico
  • Filet
  • Filet Mignon
  • Rib

I'm mostly looking at this from the perspective of grilling.

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There are a number of sites that provide diagrams and information on the different cuts, one fairly extensive resource is Beef Glossary - Different Beef Cuts , Diagram, Types Of Meat

Edit: Made a change due to comment.

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    We're looking to have this place be the definitive and not just a dump of links. Quote the site, link to it.
    – Eight Days of Malaise
    Commented Jul 10, 2010 at 0:32
  • 1
    Sorry, i don't understand?
    – Pulse
    Commented Jul 10, 2010 at 0:53
  • +1 Good link to an excellent information packed site, Quoting the good stuff from there is neigh on impossible.
    – Binary Worrier
    Commented Jul 10, 2010 at 8:42
  • 1
    @ran that would be a giant wall of content, and it includes diagrams, to boot.
    – bmargulies
    Commented Jul 10, 2010 at 13:18

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