Not exactly sure what kind of book you want, but you could check out The Meat Buyers Guide. Its pretty hardcore for the casual reader but is a great resource if you are interested in butchering and cuts of meat.
USDA has a pretty darn good one, forget what it's called, probably can get it for free too. It won't give you any recipies, but it sure will tell you all about the various cuts of meats and the best cooking methods
...."This whole reality thing is really not what I expected it would be"......
Take a look at the Complete Meat Cookbook by Bruce Aidells and Denis Kelly. Granted, he really only addresses beef, pork and lamb, but he gives a complete explanation of all the cuts and their uses. The recipes are really great too. It's my go-to book for just about any meat question.
Included is a terrific recipe for meat rub that works wonderfully on both beef and pork.
Although I have no use for the FDA or USDA , Their book on meat cuts is the one that all the other books are copied from. Go to their website and it will
also tell you where the meat comes from and about recalls. I believe the library has the book.
If you want info on what happens to meat as it cooks and why, get On Food and Cooking by Harold McGee. For standard American cuts and specs, The Meat Buyers Guide mentioned above is what you want. It's available in pdf form here.
I like Steaks, Chops, Roasts, and Ribs by Cook's Illustrated, and Mastering Beef and Veal by Williams-Sonoma. They both have lots of info on cuts of meat, what to buy, how to trim, etc, as well as recipes. Steaks and Chops, also by Williams-Sonoma, has some good recipes.