“The Meat You Buy” published by Armour and Company, date unknown (1940′s?).  This booklet covers grades and cuts of meat, and discusses the price of meat, general methods of cooking, and the place of meat in the diet.

Nice illustrations, including diagrams of the different cuts of meat from various animals.  Not a single recipe in here, but a great find nonetheless.

For a modern primer on meat (with recipes) I’d recommend “The River Cottage Meat Book”, combined with “Omnivore’s Dilemma”.   Eat local, and sustainable!