I was reluctant to post here because meat cutting is a very broad subject. It really depends on what you are wanting to accomplish.
I cut meat for a restaurant for a number of years. The meat cutting I did consisted of trimming and portioning boneless strip loins, trimming and breaking down top butts and cutting them into steaks and peeling, stripping and portioning beef tenderloins. We also handled prepping prime ribs for the oven. It really all depends on where you want to enter this whole process to answer your question.
I believe this video of a top butt being broken down and portioned, illustrates the huge variety of skills and techniques in the process. Let me add that we broke top butts down in quite a different way, but the techniques are the same.
HC
