The technique video at the bottom of the page shows Tom breaking down a 'beef roasting' into the prime beef cuts you can see in the image below.

Video

You can watch the entire (rather long) video or you can jump directly to a point of interest in the list.

1. The beef roasting in one huge piece
2. Taking off the fore rib
3. Removing the filet
4. Separating the rump from the sirloin
5. Boning out the rump
6. Trimming the filet
7. Quick explanation of the loin that we're left with
8. Removing the ribs from the sirloin
9. Trimming the sirloin
10. Removing the cap, chine bone and feather bones from the fore rib
11. Removing the fore rib sinew
12. Cutting one bone-in rib-eye steak from the fore-rib
13. Cutting rib-eye steaks from the rest of the fore-rib
14. Breaking down the rump into individual cuts