[Sca-cooks] meet your meat

[iasmin at comcast.net]

A quick look through the archives and at the Florilegium hasn't yielded me many 
results, so I thought I'd try here...

At some point in the future, I'd like to teach a class on meat identification 
(parallels to Letterman aside, I do think it would be a terribly useful class). 
I asked and got a few suggestions from our kingdom cook's list, but I thought 
that I would ask here as well:

(1) If you were to take a class on meat ID, what would you like to learn? What 
would you find useful?

(2) I don't have any good manuscripts in my possession (only cookbooks) 
describing period meat cuts (or their locations or the husbandry that goes 
behind the meat). I have Cato, Varro, and Columella kicking around, but don't 
recall seeing anything there. Anyone have suggestions?

Iasmin