Os Coxae
Bovine Myology seems like a very good resource for someone who wants to learn about the various cuts of beef that go into a great steak. There are actually scientists at large Kansas and other Universities in Beef Growing regions of the US that “invent” new cuts which eventually make it into our restaurants and markets. Like the flat-iron. It was invented out of some lesser utilized parts of beef, to be a flavorful, easy to cook steak. Wonderful!