North Dakota and Minnesota grocers and retailers will soon have a fresh look at beef.
That’s the intent of the North Dakota Beef Commission, North Dakota Grocers Association, North Dakota State University Meat Scientists and Cargill Meats, who are coordinating a beef-centric seminar featuring third-generation Master Butcher Kari Underly, author of the James Beard nominated book “The Art of Beef Cutting.”
Underly is well-known for her contributions to the beef industry. Her work includes the development of new beef cuts like the Flat Iron Steak and the Denver cut.
NDSU meat science instructors will also be on-hand to answer questions about beef production in the Northern Plains.
The hands-on beef cutting seminar runs from 10 a.m. until 5 p.m. on either Oct. 26, 2016 or Oct. 27, 2016. Demand for this type of programming was so high, reports North Dakota Grocers Association President Roger Larson, that the second day was added to accommodate all of the interest.
“We recognize that some people who are cutting meat in our stores today may not have the same background or knowledge of how a carcass is put together and how or why meat is cut the way it is,” said Nancy Jo Bateman, executive director of the North Dakota Beef Commission. “Our hope is that participants will leave this seminar with a better understanding of beef production, the beef carcass and beef cuts. We also hope this seminar will be helpful to them as they answer consumers’ questions about beef choices at the meat case,” Bateman concluded.
The program is funded, primarily, by North Dakota beef producers through the state and national beef checkoff program.
North Dakota Beef CommissionShare