MEDIA

Range®, Inc. and Kari Underly

In today’s episode of Pawn Chick Radio, Kari tells all about her incredible journey into the male dominated world of beef!

Kari Underly was born to be a butcher; both sets of grandparents were butchers, her father was a butcher, so it made sense that when she needed a job to pay for college she could go into butchering.

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It’s just a very big idea that will require a lot of capital for building and equipment. I’ve been at this my whole life, I’ve been all over the country and I think [the concept] scares people.

People want me to play small. I’ve gotten a lot of feedback like, “Kari, you need to think smaller. Start with a butcher shop and do classes on the weekends.” But that’s the problem not the solution.

For now, I’m going to continue to think big and have the passion and vision it needs. It’s going to happen.

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“Hang on: I’m gonna come over and feel your rump.” So spake Master Butcher Kari Underly at last Monday’s Grrls Beef Camp (she meant a rump roast, I might add), a one-day, hands-on educational event for women in the meat business in and around the NYC metro area. I am neither (a) in the meat business nor (b) in the NYC metro area, but I am a woman with a keen interest in meat-cutting and willing to travel, so I was allowed to take part (thank you New York Beef Industry Council, Northeast Loves Beef, and the South Dakota Beef Industry Council for letting me crash this meaty party!).

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Kari Underly is a woman at the forefront of her craft and a force to be reckoned with. She is a pioneer in the meat industry, known for developing new cuts of meat such as the Flat Iron Steak and the Denver Cut.

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(most of these cuts will be featured in your grocery store)

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Click here to watch Kari Underly process the
most undervalued muscle in the beef animal.

Meet five top butchers from across the country who are reinventing the art of butchery.

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Click here to watch Kari Underly break a whole ribeye down into ribeye cap, perfectly portioned ribeye filets, and more.

Kari Underly, an Indiana native and Chicago resident, is known nationally for her mastery of meat cutting. Her skill at butchery led her in 2002 to start Range, a consulting firm based in Chicago’s West Loop neighborhood that provides education and training, research and development, merchandising, and creative services for the fresh meat and perishable food industries.

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In March, I had the pleasure of attending the first annual New England Meat Conference in Concord, New Hampshire. A brainchild of a few Vermont movers and shakers — development of an impressive renewed interest in the regional meat industry.

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"I've found in my journey that women have more finesse with their hands so they do a lot of finishing cuts. Sometimes I've noticed my male counterparts are more about about production and getting things done and women are about making sure it looks nice."

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Meeting the protein needs of the expanding Hispanic and Asian shopper segments is crucial for meat merchandising success.

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How to Carve a Perfect Turkey Slideshow.

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The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising by Kari Underly is a beautifully mastered book with over 450 photos.  The Art of Beef Cutting has been nominated for a James Beard award.  Kari is one of the country’s foremost female butchers.

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“What are we gonna do with the head?” asked Chicago butcher Kari Underly. “Does anybody have some things they want to do with the head? I know you mentioned some head bacon?”

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So, she’s aiming to start a one- or two-year butcher school in the city of Chicago, a place where culinary students could come and learn a hard skill that’s increasingly needed in the food world today.

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Spend an hour with Kari Underly, and you will be inspired. Not so much to dress better or take up French, but to go out and buy a really good cut of meat.

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Meat-cutting expert Kari Underly gives The Daily Meal some frugal tips on how to save money when buying meat

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Kari Underly is proving, however, that even meat cutters can be innovative. A third-generation butcher, Ms. Underly, 44, along with others, was recruited by the National Cattlemen's Beef Association to develop new ways to carve up a carcass to boost sales and profits.

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Kari Underly, famous within the meat industry as the inventor of new cuts such as the Denver cut and the flatiron steak, and Chicago Business introduces her.

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Kari Underly is the go-to expert for all things meat. In The Art of Beef Cutting, she reaches out to a new generation of serious home chefs. Inside, she covers all the fundamentals of butchery, including 450 full-color photos of every cut, step-by-step instructions on cutting techniques, the best beef-cutting tools as well as cooking methods.

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Knowing which cut of beef to buy from your butcher can make a big difference on the grill. But did you know that your butcher has been keeping a secret from you?

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I’m often asked about the difference between Kosher and non-kosher cuts of beef — are they better tasting? Better quality? Simply different parts of the carcass? Here are a few answers to these questions.

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Yesterday female butcher Kari Underly shared the best cuts of Kosher beef to use for moist heat cooking, such as braising. In part 2 of the Kosher beef series, Kari explains the best cuts of Kosher beef for grilling and sautéing.

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A seasoned speaker and educator on meat marketing, merchandising, and butchery techniques, Underly shares her knowledge, expertise and passion with retailers, food service operators, chefs, culinary students, as well as food and meat enthusiasts from all over the nation.

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The three-day seminar, “A Nutrition Adventure: Connecting Food, Farm and Science” was hosted by the Kansas, Missouri and Nebraska beef councils. Culinary and research experts as well as local cattle farmers and ranchers taught the dietitians about all aspects of beef – from pasture to plate.

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Meat is oftentimes the first casualty in the bid to save on groceries. And with all the terrific recipes out there for vegetarian meals, it’s not necessarily a bad thing. Still, we love our meat, and it’s possible to indulge without breaking the bank–simply follow these three tips.

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Read my Q & A with Kari:

Q: @mommacuisine: You are now a proud third-generation meat cutter and was born into butchery. Was there a time in your life when you saw yourself doing something else?

A: @kariunderly: Uh, yah! I was trying to get out of the business while in college and was seeing a decline in the meat industry.

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Survival. It was honestly just that. I started college, but I ran out of money two years into it. … So I was working in a grocery store in South Bend, Indiana, as a stocker and wrapper. The meat cutters were making $2 to $4 more an hour, and that was significant. I said, “I want to do that!”

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Nothing tastes, sounds, and smells more like summer than a juicy steak sizzling on the grill. Underly’s favorites:

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“There’s a lot to be said for extending the oven experience outdoors,” says the Chicago-based meat-master, a consultant to the National Cattlemen’s Beef Association. She is a force behind developing new cuts, among them flat-iron steak, Denver cut and petite tender.

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Kari Underly, a 2012 James Beard Award finalist and 2012 IACP (International Association of Culinary Professionals) Award finalist and for her book “The Art of Beef Cutting,” stopped by the FOX 4 Morning Show with meat, spices, and grilling tips.

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For smoky flavor, charcoal is great. But for cooking speed, you can’t beat a gas-powered grill. There’s no smelly lighter fluid, no coals heating up in a chimney, and no waiting around for the coals to reach just the right temperature.

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"If customers are going to eat beef, they are going to pay a little more or look for cheaper cuts," said Kari Underly, an expert butcher and the author of "The Art of Beef Cutting" (Wiley, $50), a book for professionals and serious amateurs that covers how to butcher just about every cut of beef.

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The beef checkoff also sponsored a 60-minute educational session titled “Lean Never Looked So Good.” This session included a beef-cutting demonstration highlighting the Beef Alternative Merchandising (BAM) program, which was presented by Kari Underly, as well as a tandem recipe demonstration presented by Chef Mary Ann Kiernan.

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The James Beard Foundation has announced the final nominees for the 2012 James Beard Awards at an event in Las Vegas (the semifinalists were announced backin February). The winners of each category below will be announced on Monday, May 7, 2012 at Lincoln Center's Avery Fisher Hall in New York City. Here are the nominees:

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Steak makes me happy. I can go vegetarian, and I can even go vegan, but when it comes right down to it, I love my meat. Imagine my delight when The Art of Beef Cutting arrived on my doorstep!

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Butcher Kari Underly explains how to navigate that intimidating meat counter at your local grocery store and explains what questions you should ask when making a trip to the butcher shop.

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Butcher and author Kari Underly states, “With middle meat prices going through the roof, [chefs] are picking up these little diamonds. And more chefs are starting to do their own butchery in the back of the house as a point of differentiation. It’s handmade if you are cutting it yourself, and consumers really want that.”

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“Rail to Retail” was the theme of the checkoff’s Northeast Beef Promotion Initiative (NEBPI) 2012 Beef Boot Camp. The day and a half conference was held in Tunkhannock and Wyalusing, Penn., May 8 and 9.

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The International Association of Culinary Professionals has announced the 2012 IACP Award Finalists, all of which are listed below. In the cookbook category, New Orleans chef John Besh gets two nominations for his book My Family Table. Michael Ruhlman's Twenty goes up against two butchery books, The Art of Beef Cutting by Kari Underly and Ryan Farr's Whole Beast Butchery, for best Reference/Technical book.

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The James Beard Foundation honored culinary industry professionals around the country with the 2012 JBF Awards. The winners of the book, broadcast, and journalism categories were announced at Gotham Hall on Friday, May 4.

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The James BeardFoundation Journalism Award nominees were announced Monday afternoon in Las Vegas, and if there was a subtle message to be pulled from the half-dozen Chicago nods, it’s this: The white table cloth dining experience is moribund.

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Editor’s note: Linda Avery is back with a look at a remarkable new book on butchering beef by Kari Underly. Read her review and watch the video of the author cutting rib-eye steaks several ways. Underly makes it look remarkably easy.

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The holidays are coming fast and that means it’s time to get thinking about the perfect gifts for yourself and for the fellow grill enthusiasts on your shopping list.

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A technique commonly used by chefs, the “two-step” is a quick cooking method where steaks are first seared in a pan and then finished in the oven. This process allows for even cooking with restaurant quality results.

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A sustainable meat industry has multiple facets. Yes, it involves limiting our impact on natural resources, and being cognizant about animal welfare matters and food safety, but it also incorporates the effect the industry has on employees and communities.

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What’s the difference between chuck, blade, and shoulder?

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Meat expert Kari Underly, author of The Art of Beef Cutting, shares tips on how to trim the fat from your grocery bill when shopping for meat (12 Photos)

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We all have our holiday rituals. On Christmas Eve in my house we’ve always put out the seven fishes, offering explanations (with varying degrees of plausibility) as to just what the meaning of this meal might be, though all agreed that the Catholic prohibition against eating meat for the day dictated the menu.

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The beef checkoff, through a partnership between the Northeast Beef Promotion Initiative and the New York Beef Industry Council, made a positive impact on the nearly 400 culinary students, chef instructors and restaurant operators at the 2012 Northeast American Culinary Federation Conference held in Niagara Falls, N.Y., April 27 to 29.

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We’ve come a long way. We’ve salted, brined, smoked, ground, stuffed, packed and stretched our way through parts of pork, slabs of beef, flocks of chickens, dozens of ducks and hundreds of feet of casings. We’re ready to cure.

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Kari Underly discusses the “home butcher trend,” and shares tips on making good decisions on buying the right kinds of meat, how to store it, how to cut it, and more, all of which are detailed in her new book.

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Hooked on Chuck

As a first-time attendee of a live meat cutting demonstration, the Table-to-Plate Workshop was a cross between a university-level meat science class and performance art.

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Kari Underly knows her way around a side of beef.

The master butcher confidently carved up nearly half a steer while unlocking the mysteries of the primal cuts for a recent Greater Midwest Foodways Alliance conference. Underly is the founder of Range, a Chicago-based meat-marketing consultation business. As she sliced her way through the meat, she offered several facts and tips.

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The recent WAMP Convention was very well attended, and what I find personally to be the most rewarding convention experience is catching up with old acquaintances and meeting new ones. It sure is great to share ideas and maybe help each other out with some equipment advice or a great processing tip!

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It has been said that change is the one thing we can count on. In the world of beef there are major changes taking palce among consumers and cattle producers.

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Getting consumers to buy more beef makes everybody in the industry more profitable

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What’s on the mind of research chefs? These are the hot topics presented in the sessions at RCA’s Annual Conference:

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