A link to more than you want or need to know about cuts of meat-

lousubcap · June 2016

Should you encounter a bad weather day and don't feel like doing much in the heat of the summer, here's a link to a source (swanson meats) that will cover all you need to know about cuts of meat, and more.
http://swansonmeats.com/wp-content/uploads/2014/06/Meat-Buyers-Guide.pdf
Give it a look sometime. I think it may have more information than even @SGH possesses, but I could be wrong.

4Runner · June 2016

That is a lot of information. Thanks for sharing. Very informative and well laid out. Those temp guidelines, like many others I've seen, seem to high. For me, my rare cooks are in the 120's and med rare 130's touching 140. See that picture of a rare steak at 140? That is a medium in our book. Anyway, I have the file saved for future reference. Thanks again!