Recorded as part of the Greater Midwest Foodways Alliance Third Annual Symposium “Beef: From Plains to Plate”

Cutting demonstration of a side of beef donated by the National Cattlemen’s Beef Association. All those primals pieced together, picked apart and discussed by Kari Underly.

Attendees observe a live cutting demonstration and learn how the seven primals are processed into subprimals. They see firsthand how these subprimals are cut into not only familiar traditional cuts, but also today’s newer, healthier cuts. Whether you are in the foodservice industry or a food enthusiast, you will be sure to wow your colleagues with new “cutting edge” beef knowledge.

Celebrate Midwestern beef foodways by tracing the historic odyssey of all-American meat from the windswept plains of the heartland to meat processors in “cities on the make,” like Chicago, where it was packed, wrapped and sent to dinner plates around the globe. Join the Greater Midwest Foodways Alliance (GMFA) on that journey Beef: From Plains to the Plate – Follow the Cattlemen’s Trail to Savory Midwest Beef Traditions.

Recorded Friday, October 23, 2009 at Kendall College.