I've not been a big fan of America's Test Kitchen over the years because I found many of their recipes too dogmatic, but I recently bought their Meat Illustrated book. It was published in 2020, several years after Chris Kimball left, and it appears they've moved on somewhat from their dogmatic dicta since his departure, as it isn't apparent in this book.

It is broken down by the type of meat(beef, pork and lamb) and various cuts, including ground meats, so it will be a good guide for working with less familiar cuts of beef or pork or finding new ways to work with more familiar cuts.

I've tried a couple of recipes from it, one for pork chops and one for steak, and both were improvements over my previous methods, so I'm happy with the book so far.