Wikipedia has some great new diagrams showing where the cuts of meat come from, which every home cook should endeavor to learn the difference in where various parts come from on the animals, so as to use them to their full advantage and to save costs where possible:
A note about cooking meat, always allow the meat to come to room temperature for an hour or so before cooking. This is an important step, regardless of whether you are sauteing or grilling, as it allows the outside to sear and brown, without the inside still being at a much colder temperature from the refrigerator. Always season meat before and during cooking, as salt has water extraction properties, bringing “sweat” to the surface. You want the meat to seal quickly, keeping in its juiciest flavors. If you overcrowd a pan, it loses heat and the meat steams versus sears. The same is true for the grill. Resting after cooking, especially with larger pieces of meats or birds, is very important, at is allows the meat to relax again and absorb the juices rather than having them cut from the pores onto the plate. Rest birds with the breast down, or meat cuts with the fat up, to allow the juices to flow back into the meat. Tenting with aluminum foil is common, but often unnecessary.
