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Pork and Knives

Porks & Knives

4 Days of the Pig:  From Slaughter to Butchery and Beyond

Oct. 29th - Nov. 1st
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Welcome to RANGE

Since 2002 Range has been dedicated to helping those in the fresh meat industry develop merchandising tools and new strategies to promote their products. People all over the country are hungry for new cutting techniques, merchandising insights and full-service programs to improve their business and increase profitability. With more than 20 years in the field as a marketer, educator, master butcher and author, Kari Underly and her team is committed to providing sound, research based consult and creative, original solutions and services. Whether you are a retailer, chef, farmer, foodservice operator or other organization, Range can provide valuable insight and feasible solutions to streamline your process and improve your profitability. 

Based in Chicago, Kari Underly is the founder of Range. She speaks frequently on the topic of marketing and conducts training and education seminars for retailers, foodservice operators, trade associations, culinary students, as well as food and meat enthusiasts. Kari is the author of The Art of Beef Cutting -- A Meat Professional's Guide to Butchering and Merchandising which was nominated for the 2012 James Beard Foundation Awards and the 2012 International Association of Culinary Professionals Annual Awards.

Have a general question or want to connect with a member of the education, culinary, research or marketing crew? Send your message to For media inquiries and TV appearances please contact Ruth Urquizu at