Different cuts at beef is a true science. There is a different piece if you want to cook a stew, different for grill, different for minced meat and in general, each cut has its own usage. There can be cuts though, that can have multiple usages. It is really important a professional (and not only) to be fully aware of all cuts and usages, in order to get a wider flexibility by trying an extended variety of recipes for each one. Below, you can find some links where you can learn everything regarding beef cuts and the chart of the beef.
Source: certifiedangusbeef.com / finedininglovers.com