The below statements are my opinion on what I have seen and experienced. You can order whatever you want. 

• Rib Roast – Never let this be hamburger. If cut into steaks, these are your ribeye steaks. You can also leave it as a standing rib roast. Another interesting choice here is the Tomahawk Ribeye. The Ribeye is an excellent steak often passed over because of the fat content. But this cut is dripping with flavor and tenderness. 
• Porterhouse/T-Bone/Strip – Never make this hamburger. These are the big four steaks are all variations and parts of the same part on the cow. If the tenderloin and strip are not separated, then you have T-Bones and Porterhouses provided the cow is not too old. T-bones and  Porterhouse are only slightly different and determined simply by the size of the filet (or tenderloin) 
• The Filet (Tenderloin) - is the Cadillac from the strip and to keep the tenderloin whole and (its super easy to cut yourself and then you can control the thickness) and have the strip cut into steaks. Best prepared medium-rare or less. Drink a martini and have some nice Cabernet with this cut at supper.
• Short ribs – This is a hidden gem amongst the "other" cuts Yes, you might want these. Braised short ribs are Fantastic. Many great winter dishes can come from here. 
• Sirloin – Sirloin will be your most plentiful source of decent steak in the cow, and while tougher than ribeye and strip, it's pretty tasty. I get all the sirloin cut into steaks. If you have ever eaten at Outback Steakhouse, then you have seen the Sirloin on the menu. This is an excellent lean cut of meat.
• Flank steak – Fantastic for Fajita Night. Don't sleep on this cut. Your butcher might not ask about the flank steak, but it is amazing, and you should get this cut for yourself. Some people really like this for breakfast. 
• Chuck Roast – A winter staple for the crockpot moms out there.  This might be the most flavorful cut of beef. Put it in the crockpot with some carrots, potatoes, beans, and a can of cream of mushroom soup, and you're off to the races. 
• Bottom Round, Top Round, and Eye of Round Roasts – Grind it is my opinion, but I could go either way on this one. When you get roast beef from the deli counter, it is often from one of these cuts of meat. They are all pretty tough, which is why it works best sliced against the grain or slow-cooked. 
• Stew meat – Beef stew is not as popular as it once was. I love beef stew, so I get the stew meat. It's also an easy add to chili for a little variation. 
• Brisket – If you are from Texas or west, you have a different opinion about BBQ and Beef Brisket is right in the middle of it. Do NOT Turn into a hamburger. Brisket can be AMAZING smoked, and it's picture-perfect with a smoke ring. A decent smoker is very affordable. If you do it right, you get a whole day with a cooler of frosty beverages to enjoy. 
• Cube Steak – Unless your Grandma taught you how to make a southern delicacy smothered in gravy with onions over mashed potatoes, Turn into hamburger—this is a difficult cut of meat. If not prepared properly it's not enjoyable.
• Soup Bones - This is the Bee's knees of real chef's items. You can make stock to ward off winter colds, Give to the dogs to chew on, and many more uses for soups and stocks. 
• Tongue - A delicious item for "real" Mexican tacos and a few other applications. I'm not a big fan, but some are, and who am I to judge? 
• Liver - Personally not a fan but the health benefits make it hard to dismiss easily. Liver and Onions are a classic older person meal. I think to most if you can smell it you can almost taste and it and this is where the journey ends.   
• Everything else – Hamburger.