According to The Penguin Companion to Food by Alan Davidson (basically a soft covered version of The Oxford's Companion to Food, which I don't have with me at the moment), in Great Britain the main cutting lines for cattle run at right angles to major muscle groups, cutting through fat deposits and bone. The most expensive and tender cuts, used in primarily for roasting, or for cutting into steaks, come from the ribs and sirlion. An exceptionally tender piece of mean is located underneath the backbone in the region of the sirlion, if removed in one piece it is known as the "fillet", and used as superior roast or for steaks. Both sides of the rump together, with the back part of the sirlion attached, constitute a "baron" of beef.
Most other cuts of beef are traditionally cooked by moist methods. Silverside, topside, and brisket are left as joints; neck, chuck, shin, and flanks are cut up for pies ans stews.
A simplified version of the British pattern is followed in the USA, but with more emphasis on making the pieces suitable for grilling. Much of the less tender meat is minced and made into dishes such as hamburgers.
The author also mentioned "the French cut", which dissecting muscles to provide a higher proportion of meat for grilling and frying. For instance a cut from the fore rib which in Britain would be used exclusively for roasting is divided by the French into the tougher muscles, which are used for stew, and tender ones, sold as best quality steak.
(A bit of personal anecdote, but not history related) I spent part of my childhood in China and I remember my parents were very confused by the cuts of beef in the US because China uses yet a different cuts of meat. Digging deeper into this and I realized every country use a different method of cutting beef apart according to their preferred method of cooking, presumably saving what each country consider to be the best piece in one whole piece. I can't find much more information on different countries though as I don't speak many foreign languages.
