Well first off where do you buy your meat from?? Market type enviornment, supplier, grocers? The marking on internal cuts varies but will usualy be on the outside of the criovaced bag. Are you talking about tenderloin for example or are you talking about organs and such. As for the online sources I will try to post some up soon my first day on egullet afterall. As for the NAMP garble seeing as it is an American standard most Canadian butchers will have no idsea of what you are trying to say... from a restaurant view you never do speak to the buthcher you speak to the sales rep and he just wants to sell you meat!!!!!! Literaly ← I'm talking about grocers. Usually, suppliers are about on the same page, lingo varies a little. In butchers market, or counters situations I get the feeling like they are trying to hide something or out talk me. Or possibly they are just dancing around the question because I will not like the answer. ← Well this is sometimes true. For instance..... its saturday and you have 15 employees working. Now most of them are paid around $10hr and they ar5e usualy students or realy old. This is not there chosen profession unfortunately for us. That is the reality. Also some butchers will use a lower grade meat and try to pass it off as a higher grade, most consumers cant tell the difference between a AAA or AA grade of beef. I would always ask for the head butcher or the owner. Where do you live and where do you shop. You can always e-mail bootytron2004@yahoo.com