I think the book is valuable for meat clerks or people who only have dealt with boxed meat as it shows where cuts come from and provides information to gasbag to the customers about. In that aspect it would be a brilliant book for managers to buy to give to new trainees to read.

In addition to the alternative names for cuts I think it would be helpful if there was a line in brackets to suggest best types of cooking not a recipe book but more this cut lends to slow cooking or best for grilling or best for marinating. Of course there are plenty of other resources for things like that. But that is just how I can see it being helpful to meat clerks who dont cook much, but the book isnt geared towards that.

Ive a quick query if anyone else can answer it it says a hanger steak is also known as a butcher steak is that because historically it may have found its way into the meatcutters pocket as a little take home bonus?