A compatibility chart of Dutch beef cuts

As noted by Wikipedia and other websites, Dutch butchers use radically different cuts for beef than American and British ones. When looking at the rack of meat at some supermarkets in Amsterdam or at a butcher, I get really confused when I'm trying to figure out if they have something covered by a recipe I'm interested in.

With the help of some websites, forums, and guess work I made up this partial compatibility map. I hope it doesn't contain too many errors. I'm skipping some of the few cuts that have similar names or that are more obvious (entrecote, rib eye, tenderloin, sirloin, ...).

Schenkel met been -- shank / knuckle
Rib runderlap -- rib steak
Magere runderlap -- lean slices from chunk
Sucadelap, lendelap, braadlap -- lean slices from fore shank and beginning of chunk
Runder stooflappen -- various cuts of tough meat
Biefstuk -- rump steak
Doorregen runderlap -- streaky slices
Doorregen borstlap / klaprib met been -- short ribs
Dunne borst / borststuk / klapstuk -- brisket
Kogelbiefstuk -- eye of round