y bearing in mind the general commonality of these
&gt;features and the frequency with which most people deal with them (eg at a
&gt;butcher's shop).

Funny you should use that example. If you take a look at Larousse 
Gastronomique, you will see that the French, English and American 
butchers all have different, and mutually incompatible, ways of 
cutting up cows into parts. 'Flank steak', an American specialty, 
doesnt exist in England, for example: the relevant muscle is cut into 
chunks instead of sheets