In trying to do some research on different cuts of meat, I came across an interesting site in the U.K., the Agriculture & Horticulture Development Board, and more specifically the "Beef and Lamb division". Anyway, I recieved an email from them today announcing what I found to be as hyped, a really interesting resource, their "Meat Education Programme" which they describe as a providing invaluable knowledge to people working in the meat industry, in whatever capacity, from butchers to chefs and anybody in between. The theory modules are free. The cooking and recipe section is fairly basic, but if you have interest in how to cut and de-bone a beef carcase into primal, basic retail and foodservice, as well as advanced retail and foodservice cuts, you may find this of interest.
http://www.qsmbeefandlamb.co.uk/mep