Some people who are cutting meat in stores today may not have a deep background or knowledge of how a beef carcass is put together and how or why meat is cut the way it is.
That’s why the North Dakota Beef Commission, North Dakota Grocers Association, North Dakota State University Meat Scientists and Cargill Meats coordinated a beef-centric seminar featuring third-generation Master Butcher Kari Underly. She was instrumental in making the flat iron steak a household name.
Underly is from Chicago. Her dad was a butcher….her grandma was a butcher…..and she’s a Chicago Cubs baseball fan. We visited with her at Sheppard Arena on the NDSU campus.
Underly is the author of the James Beard nominated book “The Art of Beef Cutting.”
Nancy Jo Bateman, executive director of the North Dakota Beef Commission, said the hope was that participants will leave with a better understanding of beef production, the beef carcass and beef cuts.
Demand for this type of programming was so high, North Dakota Grocers Association President Roger Larson said a second day was added to accommodate all of the interest.
The program was funded, primarily, by North Dakota beef producers through the state and national beef checkoff program.