I think this a very informative meat site. Good Basics.
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Looking at it, must be a work-in-progress as it's very incomplete so far. For example, in the chuck section there is no mention of the arm shoulder cuts. In the round section is only top round and sirloin tip, no mention of eye or bottom round, etc., not unless there's a 'continue' button or 'page two' that I missed. He's long on talk but gives pretty good information and is definitely a classy site, just needs to develop it to include all cuts.