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Ah, just found the information I was after: Topside, Silverside, and Thick flank - that's the one I mentioned above as the last to come off, it seems it is often cut thinly into schnitzel....

OK, I have topside, round, silverside and rump as beef "sort of" equivalents. The interesting thing is the way the leg is broken down in that video is exactly how we take the meat off each leg - in...

Yes, think I prefer that one.
From 10:00 to 12:20 the leg is broken down into the three main muscle groups. For the butchery experts amongst us, could someone please tell me what the proper term...