For generations, the backyard grill has often been viewed as a male-dominated space. But a growing movement of women across the United States is proving that great grilling has nothing to do with gender and everything to do with confidence, knowledge, and a willingness to learn.
That spirit was on full display at the Michigan Beef Industry Commission’s inaugural Girls Who Grill event, an immersive experience designed to bring together female content creators, and community influencers for a hands-on exploration of grilling, beef nutrition, and culinary creativity.
Held in an intimate and collaborative setting, this year’s event featured instruction from celebrated chef Sarah Welch, owner of Traverse City’s newly opened Umbo restaurant, alongside Dr. Andrea Garmyn, meat scientist and associate professor at Michigan State University. Together, they offered attendees a unique blend of culinary expertise and science-based education, helping participants build confidence around selecting, preparing, and grilling beef.
The event reflects a larger goal of the Michigan Beef Industry Commission: connecting consumers with the people, products, and practices behind Michigan’s beef industry while inspiring more home cooks to enjoy beef as part of their everyday meals.
“Girls Who Grill is about more than teaching someone how to cook a steak,” said Lindsay Green, from the Michigan Beef Industry Commission. “It’s about empowering women with the knowledge and confidence to prepare beef at home, ask questions about where their food comes from, and feel comfortable stepping up to the grill.”
Throughout the event, attendees learned practical grilling techniques, explored different beef cuts, and gained a deeper understanding of the factors that influence tenderness, flavor, and cooking performance. Dr. Garmyn helped demystify the science behind beef while sharing valuable tips that home cooks can immediately apply in their own kitchens.
Meanwhile, Chef Welch guided participants through the preparation of a vibrant Thai-inspired menu showcasing beef’s versatility. The meal highlighted how beef can be incorporated into globally inspired dishes while delivering the flavor, protein, and nutrients consumers are looking for in today’s meals.
The hands-on format encouraged participants to move beyond observation and actively engage in the cooking process. From seasoning and grilling to slicing and plating, attendees gained practical experience that can easily translate to weeknight dinners, summer entertaining, and family gatherings.
Adding to the experience, Traeger Grills partnered with the event by providing grills used throughout the day. The equipment allowed participants to experiment with grilling techniques while gaining familiarity with modern grilling technology and outdoor cooking methods.
Beyond the educational opportunities, Girls Who Grill created space for meaningful networking and relationship building. Influencers and community leaders from across Michigan connected over a shared love of food while exchanging ideas, experiences, and inspiration.
As consumers continue seeking authentic food experiences and trusted information about how their food is raised, programs like Girls Who Grill help bridge the gap between producers and consumers. By bringing together culinary experts, agricultural professionals, and influential community voices, the event fosters conversations that extend far beyond the grill.
The result is an experience that leaves participants with more than just recipes. They walk away with new skills, greater confidence, and a stronger understanding of the role beef plays in healthy, flavorful meals.
For the Michigan Beef Industry Commission, that’s a recipe for success.
Whether participants arrived as seasoned grillers or complete beginners, Girls Who Grill demonstrated that anyone can master the art of grilling with the right tools, knowledge, and encouragement. And perhaps most importantly, it proved that the grill belongs to everyone.
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