Girls Who Grill Makes Its Mark in Tucson Hosted by the Arizona Beef Council

Tiffany Selchow | May 31, 2026

May 8, 2026 | University of Arizona Food Product and Safety Lab   

The Arizona Beef Council hosted a Girls Who Grill event on May 8 at the University of Arizona Food Product and Safety Lab in Tucson, bringing together a carefully selected group of female food and lifestyle influencers for an intimate, invitation-only evening. The goal was straightforward and meaningful: give women the confidence, knowledge, and hands-on experience to feel right at home at the grill.

Setting the Stage
The University of Arizona Food Product and Safety Lab provided a one-of-a-kind backdrop for the evening. Equal parts functional and impressive, the facility gave guests an immediate sense that this was not a typical dinner party. From the moment they walked in, it was clear they were about to experience something they could not get anywhere else.  

Guests arrived to a warm and welcoming happy hour, mingling over drinks alongside Spicy Korean Beef and Cucumber Appetizers, with the beef generously donated by K4 Gourmet Beef. The room buzzed with energy as women introduced themselves, compared notes on their content, and got their first look at the evening ahead. The denim aprons, the branded signage, and the carefully set tables signaled that every detail had been thoughtfully considered.  

Beef Science 101 with Dr. Duane Wulf 
After welcome remarks and introductions, the evening moved into one of its most unique segments: Beef Science 101, led by Dr. Duane Wulf, one of the country's leading beef scientists. For many of the women in the room, this was their first time sitting down with a true expert and learning the science behind something they cook and eat every week.  

Dr. Wulf walked guests through the fascinating reasons behind why we cook beef the way we do, covering everything from muscle structure and fat marbling to how different cooking methods affect tenderness and flavor. The room was engaged and curious, with questions flowing freely throughout. Cattlewomen from the Arizona State Cowbelles, including Trina Sue Riggs and Micaela McGibbon, added their own perspective throughout the presentation, bringing the ranch side of the story to life in real time.  

For the influencers in the room, this segment was a genuine revelation. Understanding the why behind the grill gave them not just confidence, but content. The kind of knowledge that translates directly into the stories they tell their audiences.  

A Behind the Scenes Look: Into the Refrigerated Room
One of the most unexpected and talked about moments of the evening came when guests were invited into the refrigerated storage area of the Food Product and Safety Lab for a behind the scenes look at beef from a whole new angle. The group got an up-close look at hanging beef sides and a visual presentation of where popular cuts of beef come from off the animal.  

It was a moment that perfectly captured the spirit of Girls Who Grill: pulling back the curtain, answering the questions most people never think to ask, and connecting women directly to the industry behind the food they love. For many guests, it was the highlight of the night.  

Hands On at the Grill
With the science fresh in their minds, guests rolled up their sleeves and headed outside for hands-on grilling instruction. Under a beautiful Tucson evening sky, Dr. Wulf led the group through the grill, working with Brisket, Tri Tip, and steaks while breaking down technique, temperature, and timing in a way that felt approachable and practical.  

This was the moment Girls Who Grill was built for. Women of all experience levels stood side by side with cattlewomen and beef experts, asking questions, trying things out, and discovering new techniques and confidence at the grill. The smell of beef over an open flame, the golden hour light, the laughter and conversation flowing freely around the grill made for an atmosphere that was as memorable as it was educational.  

Nicole Clements of the Maricopa County Farm Bureau and Marin Tomlinson and Sonora Schmitt of VeraEarl Ranch were among those on hand, bringing the authentic voice of Arizona's cattle industry into every conversation throughout the evening.  

Dinner, Dessert, and Connection
The evening wrapped up with a beautifully set dinner featuring the Tri Tip with chimicurri, Brisket, and steaks that the attendees helped prepare, alongside garlic toast, crushed potatoes, Arizona mixed greens, a farmers market vegetable dish, and Snugglecubs Cowboy Campfire Beef Jerky Cookies for dessert. Guests sat down together, still wearing their denim aprons, menus and social sharing cards at each place setting, and enjoyed the kind of meal that tastes even better when you understand exactly how it came to be.  

The dinner table was alive with conversation. Influencers and cattlewomen sat side by side, exchanging stories, asking questions about ranch life, and building the kind of genuine connections that simply cannot be manufactured. Caroline Arendt of Caroline Arendt Creative captured the evening beautifully, documenting moments that will continue to tell this story long after the night ended.  

The Impact: Early Social Media Numbers
Girls Who Grill was designed from the start to reach well beyond the walls of the Food Product and Safety Lab. With a combined audience of 136,160 followers across all participating accounts, early counts are that the event generated 39,658 story impressions and 2,478 engagements from 33 stories alone. Reel engagement comes in at 2,772 with a reach of 16,162 and 70,312 views. Those numbers represent real women across Arizona and beyond seeing beef content created by people they trust, in an authentic setting, telling a genuine story. That is exactly the kind of reach that moves the needle.

Thank You
None of this would have been possible without the incredible team that showed up for Girls Who Grill. A heartfelt thank you to:  

  • Dr. Duane Wulf for his expertise, enthusiasm, and generosity with his time throughout the entire evening and the University of Arizona Food Product and Safety Lab for providing such a remarkable and unique venue.  
  • The University of Arizona Meat Judging Team and Coach Megan Sorenson for their hard work, energy, and behind the scenes support that made the evening run seamlessly.  
  • The Arizona State Cowbelles, especially Trina Sue Riggs and Micaela McGibbon, for bringing the heart and soul of cattle country into the room.  
  • Nicole Clements of the Maricopa County Farm Bureau for her support and passion for connecting people to the industry.  
  • Caroline Arendt of Caroline Arendt Creative for capturing the evening with such care and creativity.  
  • Marin Tomlinson and Sonora Schmitt of VeraEarl Ranch for bringing the ranch experience to life for our guests.  
  • K4 Gourmet Beef for generously donating the beef for our appetizers.  
  • Christian English of The Butcher's Pantry for outstanding catering that had everyone going back for seconds.  
  • And of course, to every woman who walked through those doors on May 8th, thank you. You made Girls Who Grill everything it was meant to be.