Women in Meat Northeast hosted its first big event in mid-October and hopes to continue educating women about the industry and how to process meat.
The group, formally known as The League of Women in Meat, met at The Harvard Forest In Petersham, Massachusetts, Oct. 16-18. The league is focused on developing the skills, knowledge and network of women in the meat industry and supporting their endeavors as business leaders and entrepreneurs. Women in Meat Northeast boasts members from the agriculture, aquaculture and seafood industries, including those involved in farming, butchering, processing and product development, as well as those in the restaurant and foodservice industries.
The event in Petersham—sponsored by the Northeast Pork Association, Beef Checkoff, Chefs Collaborative, Range Inc. and Stillman Quality Meats—included classes focused on butchering, merchandising and optimizing the various cuts from beef and pork carcasses.
Many of the sessions were led by Kari Underly, a third-generation master butcher and author of the James Beard Foundation-nominated book, “The Art of Beef Cutting.” She is the principal of Range, a meat marketing and education firm. Assisting Underly in the discussions were Amanda Kinchla of the University of Massachusetts-Amherst, Samantha Stoddard of Farm Credit East, Joanne Demars of USDA Rural Development and Kate Stillman of Stillman Quality Meats.
Underly developed and introduced important retail cuts like the Flat Iron steak and the Denver cut to market. She speaks frequently on the topic of whole animal utilization, including identification of the right cuts for salumi and charcuterie.
In addition, Underly says she is determined to develop Range Meat Academy, a school designed to elevate the butchery trade by offering certifications to aspiring butchers and meat experts. She is on the faculty at the IGA Coca-Cola Institute and is sought after to train and educate meat staff, chefs and butchers.
Underly says her interest in The League of Women in Meat/Women in Meat Northeast has grown as more women are getting involved in agriculture. She feels more networking opportunities for women in the meat industry are needed and says she looks forward to educating those in the industry about meat processing, various meat cuts and meat quality. Her target audience includes farmers, chefs, would-be butchers, writers and bloggers.
“I feel this is an opportunity to sharpen culinary skills and for some to pursue more local jobs,” she said.
