Good find, Bear.
One issue I ran across on my journeys through meatland was the lack of standardization. Names vary from region to region, and we would have marketed those as either "Chuck Coulotte Steaks", or "Country Beef Ribs"
Luckily the big cuts will always be in concert: a brisket is a brisket is a brisket, but sometimes the smaller cuts of the bigger primals would have funny names; IE we always called the brisket point "The Nose", and I personally dubbed the area where the point and flat come together with insane marbling "The Pope's Nose" because it's the most tender, flavorful, and juiciest cut I've seen on any brisket.