Frank Jacobs has a Big Think post called The Many Ways to Map Your Meat; most of it is taken from a 2013 post by Daniel Brownstein called How Do You Map Your Meat?, and if you’re interested in the subject you should definitely visit that one as well, but I’m linking first to Jacobs because he has the paragraph:
“Pride of place in the complexity of meatcuts may go to the Austrians, whose division of the carcass into 65 pieces suggests the survival of local ingenuity and refined taste, even if it is also informed by a unique whole-animal ethos”, writes Brownstein. This map shows less than half of that total, but it already distinguishes between your Hüferscherzel and your Hüferschwanzel, not to mention the Kruspelspitz and the Kavalierspitz.
There are French, Spanish, and Austrian meat maps, and (in Brownstein’s post) a Greek meat map, so even if you’re not a carnivore you can enjoy the linguistic aspect. Thanks, Y!