Many of the beef geek cuts come from the Chuck primal. Most breeds of cattle, such as Black Angus, marble mostly in the Rib and Loin primals. Wagyu originated as draft animals and were bred to put on growth in the front of their body (Chuck - shoulder and neck), and Wagyu display exceptional marbling throughout most primals.
Other beef geek cuts come from the Loin or Rib primals and are fairly uncommon except in high-end butcher shops.
Chuck eye - 'poor man's Ribeye'. An under-appreciated cut that is actually from the same muscle (longissimus dorsi) as the Ribeye, though it is from the Chuck rather than Rib primal, where the muscle tapers and develops more texture from more frequent use.
Denver aka McKinney - One of my personal favorites. Known in Japan as Zabuton for its resemblance to a meditation pillow. Comes from the Chuck under-blade.
Bistro Filet aka Petite tender - From the shoulder, slight resemblance to the shape of a Tri Tip. Great for slow cooking methods.
Tri Tip - Long popular in California and Arizona, this cut from the Loin is a treat to smoke.
Picanha aka Coullete - Popular at Brazilian steakhouses, a tender and flavorful cut from the Loin, the same primal where the NY Strip and Tenderloin come from.
Bavette - Also from the Loin, imagine a tender and marbled version of a Flank steak
Hanger Steak - Only one per steer, the original butcher's cut
Ribeye cap aka Lifter steak - Our version is not the Spinalis muscle, which would have to be taken off a Ribeye, but rather a cut taken from a muscle sitting on top of the ribeye. This is one of the most flavorful cuts and pairs extremely well with red wine.