Here is a diagram (I won't make the image appear in this message, just the link)http://cdn.smokingmeatforums.com/9/9b/9baa26b6_beefchart.jpg
I agree that the British and US names correspond well. And it really helps if you can find a similar diagram in Spanish, from Argentina.
I took the notion some years ago that I wanted to cook a Tafelspitz in the style of old Vienna. It was rather hard to figure out just where a Tafelspitz was on a steer, and what American cut I had to buy to get one. But I found a diagram in German (actually I think the Austrian cuts are different from the German cuts) and figured it out.
This link should be useful, as it's specifically Argentinianhttp://www.grassfedlivestock.org/10-09%20presentations/Argentine%20Beef%20Cuts.pdf
This link illustrates the problem, there aren't "Spanish language cuts" -- this is from Chile and I think all the names are different.http://4.bp.blogspot.com/_rNgI4OP7Kug/SzkGVMdPasI/AAAAAAAABNI/XZr5QllQlQI/s640/tipifica.png