Help me ID/translate this cut of beef from German

[Donnerwetter]

And there is a Wikipedia article (in German) about Suppenfleisch which I’m too lazy to translate myself (plus there is always an entertainment value to machine translations) :

Suppenfleisch

Bouillon
Bouillon, head piece (Cross St)
Soups or boiling meat is a common kitchen-linguistic label for various pieces of the beef or veal which are used to prepare a broth. It is mainly long-fibrous meat with a high proportion of connective tissue, fat and tendons, sometimes bones. This beef contains a high proportion of aromas and gelatin.
The usual pieces are:
Steak
Cross Rib
Hesse
Breast
Cock
While steak and cross rib little usable meat contain, can the flesh of Hesse and chest used as pots or plate of meat. The strong oxtail soup is prepared from the tail.
Because of the typical long fibrous flesh, high content of connective tissue and tendons must cooked soups for a long time at moderate temperature - two hours per kilogram are as a rule of thumb. This coagulates the protein of muscle fibers first, the gelatin from collagen of connective tissue and tendons occurs more slowly. So is the meat tough at first, then mature and begins to disintegrate to long cooking. At the same time flavors and fat are transferred to the water.
Saucepan used with cold, ungesalzenem water, a particularly strong broth occurs by osmosis as the meat itself largely loses its taste. The meat, however, is to be used, it is given in boiling, salted water, aromatic keep the meat, the broth but less on WINS taste. It is therefore common to first establish a broth from simple soups or bone, and then to cook for further use, higher-quality meat in it.
In addition to beef and veal also similar pieces used by the lamb and pork for making broths - this BREW but mostly only as a broth for casseroles or other dishes such as pork knuckle.