Grrls Beef Camp event in New York |

Grrls Beef Camp event in New York

Through a partnership between the New York Beef Industry Council and South Dakota Beef Industry Council, the beef checkoff hosted the first “Grrls Beef Camp” event on Oct. 28 at the Astor Center in Manhattan, N.Y. The New York and South Dakota beef councils are members of the Federation of State Beef Councils.

Grrls Beef Camp brought together women in the meat business from the New York City metro area and surrounding cities for a one-day, hands-on educational experience. Attendees represented a wide range of the food industry, including retail supermarkets, butcher shops, foodie bloggers, culinary students and restaurant operators.

Master butcher, founder of Range, Inc., and author of the James Beard nominated book “The Art of Beef Cutting,” Ms. Kari Underly, led the women through an in-depth, hands-on beef cutting demonstration featuring the beef top sirloin and ribeye subprimals. The demonstration focused on the versatility and portion options available from the cuts of beef from the checkoff-funded Beef Alternative Merchandising program.

Sisters Susanne and Andrea Strassburger of Strassburger Meats found a new passion for cutting beef while attending Grrls Beef Camp. “We never knew how much we enjoyed cutting beef before!”, Susanne commented. “Kari Underly is an inspiration to us and a great teacher and we received a lot of great information and had a great experience at the event.”

Chef Melissa Doney Sheridan, CEC at ShopRite Supermarkets and former contestant on the FOX television show Hell’s Kitchen Season 8 with Celebrity Chef Gordon Ramsey, led the attendees through the afternoon beef cooking challenge. The group was split into teams of four and given three recipes from the checkoff-funded website to prepare in a set timeframe. Attendees were challenged to determine which top sirloin or ribeye cut would perform best in the various recipe applications assigned to them. The beef cut from the morning beef cutting session of Grrls Beef Camp was utilized in the afternoon beef cooking challenge.

Canada Cutlery generously donated the 10-inch breaking knives for each attendee. “Grrls Beef Camp” embroidered hats and aprons were donated by Strassburger Meats and the market basket items for the beef cooking portion of the event were donated by ShopRite supermarkets.

Approximately 280 pounds of beef and market basket items were donated to New York City’s food bank, City Harvest, following Grrls Beef Camp.

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–NY Beef Industry Council