Here's one chart-

http://www.gourmetsleuth.com/Articles/Cooking-Tips--Techniques-642/beef-cuts.aspx

Another, with a proper color cow-

http://dixiegrilling.com/beefchart.pdf

Or, order your own chart from NCBA-

http://www.beefretail.org/BeefCutCharts.aspx

The best cuts come from along the back. The harder the muscles have to work(shoulder, rear leg)the tougher the meat will be. Even tough cuts can be made to taste good with proper use of a crockpot.