This fold-out chart is from the “Extension bulletin 223 – Preservation of Meats and Poultry Products in Frozen-Food Lockers” by the Michigan State College Extension Service, East Lansing.  

It discusses freezing meats, game and fish, eggs and dairy products, and provides a chart of Retail Cuts, Wholesale Cuts, and more Retail Cuts for Lamb, Pork, and Beef.  

It looks like the first printing date was 1914, but my copy is the “Second Printing of the Second Revision, June 1948.”