Club member Cole Ward    

                                     Now  has " The Gourmet Butcher’s Guide to Meat " on Amazon

The Gourmet Butcher’s Guide to Meat demystifies the process of getting meat to the table. It's not only for folks who want to learn the basics of butchery, but also for people who want to understand how meat animals are raised, slaughtered, and marketed. I explain all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and inspection. The book comes with a DVD that guides you through butchering a side of beef, a side of pork and a whole lamb in over 800 step-by-step photos.

This a good book for young meat cutters just starting out

 http://www.amazon.com/Gourmet-Butchers-Guide-Meat-Professionally/dp/1603584684