Progressive Grocer Independent

FEB 2016

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40 | Progressive Grocer Independent | February 2015 February 2016 Departments Meat Kari Underly, author of "The Art of Beef Cut- ting: A Meat Professional's Guide to Butch- ering and Merchandising," is a principal of Chicago-based Range Inc. (rangepartners. com). She created the Beef Alternative Merchandising (BAM) program for the Beef Checkoff, and was instrumental in helping to create and implement several popular cuts, including the flat iron steak, Denver cut and petite tender. Underly co-founded and is currently de- veloping Muscolo Meat Academy, a school designed to train and certify butchers and meat cutters with four unique certifica- tions she helped develop. An online certification program for the grocery retailer is scheduled for re- lease in winter 2016. Visit muscolomeatacad- emy.com to follow the academy's progress. 4. Charcuterie and More Locally made charcuterie (French) and salumi (Italian) products are cooked, cured or smoked meats such as bacon, ham, sausage, terrines, ril- lettes, pâtés and dry-cured sausage. Typically, these are produced from heritage-bred hogs that can be lo- cally sourced. Challenges to the dominance of large corporations also have contributed to eforts to expand local food. Both the industry and consumers are in- terested in a sustainable food system that cares for the environment and animals, benefts communities, cares for employees, and ensures a safe and healthy food supply. Growth in local/sustain- able food drives the need for knowledgeable, skilled, service-oriented labor. Market trends indicate a growing de- mand for more knowledgeable, skilled and customer-oriented butchers at all levels of the industry, especially at the in- dependent grocer level. PGI

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