Hope this is the best section.. tried to search for this but had no luck.
Just picked up a "old" canning book from a thrift store and found in the middle a chart for butchering a side of beef, a leg of lamb, and a veil.
Got me to thinking, "Is there a good set of charts on how to best butcher animals?" Seems this would be good reference material.
Started searching around and found:
Thought others might like to have some of this info as well. Not super informative on the how to butcher but has some info some folks might need like, where does a rib eye come from. I know that sounds strange to some but my wife could not tell you what section let alone how to identify a cut without a label.