Hi Kayla,
There is a tremendous amount of material on animal butchery floating around. If you just want a basic introduction, Reitz and Wing's Zooarchaeology is a good go-to source for illustrations of different kinds of marks as well as a number of other zooarchaeological topics. See also Diana Crader's "Slave Diet at Monticello" (American Antiquity 55:4, 1990) for a good discussion of the kinds of butchery marks common to historic sites. For something more in-depth and with great illustrations, you could look at Krish Seetah's "The importance of cut placement and implement signatures to butchery interpretation." You can find Seetah's paper at the following link:
http://alexandriaarchive.org/bonecommons/items/show/452
That should at least get you started. If you want something more specific feel free to let me know and I can see what I can come up with.
Take care,
Ryan Kennedy
Laboratory Manager
William R. Adams Zooarchaeology Laboratory
Indiana University