I have an old Betty Crocker cookbook that has everything from buying to
preparing meat information.  It shows where a particular cut is located on
the animal, etc.  Here's their online site that has most of the
information.

http://www.bettycrocker.com/allabout/cooking/aac_mea.asp?atID=268&catName=M
eats

You can't hardly beat the old standard, "The New Joy of Cooking" by Irma S.
Rombauer and Marion Rombauer Becker.  We got ours at a used bookstore and
the latest copyright on it is 1953.  Fantastic reference for any cooking
method (except of course microwaving).  It an extensive chapter on meats,
various cuts and cooking methods.

Tonia

--
"You got up everyday, hoping for the best, but life threw crap at you, and
you were shot in the gut and died, then you got up and went on, and life
threw more crap at you, and you were run down in traffic and died again, and
when you just tried, for God's sake, to *get on with it*, life threw still
more crap at you, so it shouldn't be a surprise that eventually all this
strenuous activity gave you the appetite of an Olympic power lifter."
-- "The Face", p. 308 by Dean Koontz

Any decent basic cookbook will give you this, like Betty Crocker.