There are some cuts that vary culture to culture (like Americans leave a lot of meat on ribs compared to Europeans), but in general cuts derive from the musculature of the animal and the various boundaries between the muscles. It's pretty obvious to all cultures what the "breast" of a bird is, because the meat all has the same texture.

Cuts mostly derive from nature in the same way mathematical formulas do.

No, cow organs. All cattle, regardless of where they're from, have the same organs. Any word you don't recognize isn't an organ, so it can't be the right answer. Assuming you know what the organs are, of course, which is basic biology.