Thirdeye: Yep, that's what 1/2 a Beef looks like. Now, imagine it whole and all you have to get started with is a Handsaw, a 12" breaking knife, and a 6" boning knife. Most of the main cuts are made from the "underside" so you can count ribs, etc. The trickiest cut for me was separating the Round from the Short Loin as you have to line up just right on the Pelvic bone to make that long cut you see on the chart.
I was always glad when we ordered a Round and what our supplier called a "Trimmed Loin" which was everything from the Sirloin to the T-Bones. Those were pretty much ready for the Bandsaw once you trimmed off the hard fat on the inside of the Loin and removed the Kidney if that hadn't already been done.