My recent cut order, starting at the back:
Hams: 1/2 in round steak at 3/4". 1/2 in cutlets
Sirloin: 1.5" steaks, untrimmed
Loin: 1.5" steaks, untrimmed
Club steaks (bone-in ribeyes): 1.5" untrimmed
Forequarter roasts: 3 pounds each
Flank steaks, skirts, hangers: separate
Hamburger the rest (rib meat, neck, shanks, etc.). I keep my offals, including the cheek meat.