Welcome, Jonathan. We have a contingent of butchers here and have had some really interesting conversations over the years around meat, heritage cuts and breeds, etc. For example, we had Bruce Aidells here a while back to talk with us about sausage and meat. You can find that discussion in the forum section "Q & As With Guest Professional Chefs" at the bottom of the forums page. But there are threads aplenty on the subject of meat!
If you're going to be part of only one online culinary community, you found the right one. We've been here for 13 years and have a wonderful mix of professionals and avid food-lovers from all over the world. You never quite know what you'll find, but the vibe is upbeat and we aim for a respectful, open exchange. If you have any questions about how the board works feel free to ask a moderator (such as myself) or consult the FAQ page here: http://www.cheftalk.com/a/faq.
Besides the discussion forums we have great cooking articles, equipment and cookbook reviews, photo galleries and a search tool to help you sift through it all. I hope you find the community to be a valuable resource and that in time you add your own richness to the mix as well.
Good luck to you in your enterprise, and welcome!