Culinary Historians: Kari Underly, Butcher, 3/21 @ 10 am

Culinary Historians of Chicago presents

“Chicago Has Something to Beef About”
Cutting Remarks from A Woman Butcher

Saturday, March 21, 2015
10 a.m. to Noon
At
Kendall College, School of Culinary Arts
900 N. North Branch Street, Chicago
(Located just north of W. Chicago Ave. at N. Halsted St.)
Free Parking in lot on north side of school


Join us as Kari Underly, a third-generation master butcher, and author of the “The Art of Beef Cutting,” as she talks about:

. The rich history of the Chicago stockyards and the influence and importance of our city to the world of meat processing;
. The evolution of the trade, where it started and where it's going;
. The changing face of the butcher, including the role of women in the meat business;
. The trend to whole animal butchery and the challenges it brings to both merchants and consumers.

Kari will also give insight into the evolution of new cuts to the industry and the role she played in developing them. And, she will introduce us to some cuts we may not be familiar with—we’ll have a chance to taste some of her favorites.

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Kari Underly’s book, “The Art of Beef Cutting”, was nominated for a James Beard Foundation Award and International Association of Culinary Professional’s Award in 2012. She is the Principal of Range, Inc., a Chicago-based meat marketing and education firm. Kari was instrumental in developing and introducing several popular cuts to the industry, including the flat iron steak, and chuck eye country style ribs. She travels the country conducting meat training seminars for corporations, associations, butchers, farmers, and students. Kari will open Muscolo Meat Academy in September. The school will provide butcher certification and train students in meat cutting, preparation, and merchandising.

Cost of the lecture program is $5, $3 for students
and no charge for CHC members and Kendall students and faculty.
To reserve, please e-mail your reservation to: Culinary.Historians@gmail.com.

Female Butchers Are Slicing Through The Meat World's Glass Ceiling

Kari Underly is slicing through half a hog as if it were as soft as an avocado ... until she hits a bone.

"So what I'm doing now is I'm taking out the femur bone," she explains to a roomful of about 30 women watching as she carves the animal. "The ham is a little bit of a drag, if you will, 'cause we have to make money, and not everybody wants a big ham."

Underly is a fit, 46-year-old master butcher from Chicago. Her father and grandmothers were butchers. She put herself through college cutting meat. These days, she encourages other women to enter the business.
...

“Chicago Has Something to Beef About”
Cutting Remarks from A Woman Butcher
Kari Underly, Butcher
Recorded live March 21, 2015 – Podcast
at Kendall College School of Culinary Arts