Local butcher (gazzar), meat is cut differently to the West. Chunks of meat are simply hacked off the carcass, with little regard to the cut. There is little price difference between cuts.
I have found as the carcass is hanging there outside the shop, just point to the cut of meat you want. For sirlion indicate that you want the saddle(back strap), they will hack a piece off complete with ribs. Just take it home and bone it out and slice into steaks. Don't let the gazzar chop it, as this cut is usually stewed!!
beef laHma kandooz
lamd laHma dani
mince lahma mafrooma
steak filay
veal bitillo
Quality of local meat is poor, usually tough, strongly flavoured and doesn't keep well(use it straight away). As all animals are left as entires, males are slaughtered to young, to get decent western cuts. Bigger carcasses are usually unwanted breeding stock (old cow)... tough!