Reddit mentions of The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising

I have a hard time finding full images online. I can find images of some of the posters I have: Pork Beef

Kari Underly's "The Art of Beef Cutting" is a great book, but runs a little on the text-book side for a homecook, but very clearly explains 99% of the cuts and where they come from, listing alternative names.

To be honest, I struggled when I was just starting work at a butcher shop, but memorization came with repetition and actually breaking down the primals and sub-primals.

The posters a great, ask your butcher questions all the time!

Buy these books: The Art of Beef Cutting and The Meat Buyer's Guide They're worth every cent and literally follow or set the industry standard for protein cuts.

And visit these sites: Bovine Myology and Austin Texas Butcher. The latter is run by /u/Reece1 and it's top notch.

The Meat Buyers Guide is a good resource.

I also enjoyed The Butcher's Guide as a general introduction to the business.

I recently attended a workshop by master butcher Kari Underly and her book looks pretty awesome although I don't own a copy.

A book I recently picked up, The Art of Beef Cutting would probably be really helpful for you. I've got a new apprentice I'm training so I got it mostly for him. Lot's of information and some great diagrams. Highly suggested for someone wanting to learn more.