Kari Underly, a third generation meat cutter, was born into butchery. She was introduced to the trade by her father at Underly’s Market, a butcher shop and ice cream parlor in Lydick, IN. At the age of 21, Kari entered a three year meat cutting apprenticeship program and became a journeyman meat cutter with Martin's Super Market in South Bend, Indiana..

“Cutting meat was a good way to make money. I was able to pay for my college education at Indiana Wesleyan University.”

Kari continued to develop her cutting skills as well as her business savvy and instinct for marketing and merchandising. As a woman in a male-dominated field, Kari was challenged to prove herself time and time again. She has parlayed this experience into a demanding career as a fresh meat educator, industry expert, merchandising and marketing specialist, author, and the Principal of Range, Inc.

“Looking back, it was a gift. I honed my cutting skills and learned how to engage my audience and create a dynamic presentation.”

As regular consultant for the National Cattlemen’s Beef Association (NCBA), Kari was charged with developing a number of Beef Check-off funded projects. As a consultant to NCBA, she helped to develop the Flat Iron and the Denver Cut. State Beef Councils, key retailers, universities, associations, foodservice organizations, chefs and farmers across the country regularly tap into Kari’s expert meat knowledge, cutting techniques and merchandising insights to help them promote their products and train their staff.

With an in-depth knowledge of protein nomenclature and a passion for exploring flavors and cooking styles, Kari was a natural choice as the culinary feature in the 2011 February issue of Better Homes and Gardens magazine. In an article titled “Love Me Tender,” Kari helps readers explore traditional and innovative bone-in cuts and offers tips on buying and how to talk to their own butcher.

“I enjoy showing people creative ways to cut or prepare meat. Even simple techniques can result in big savings and big flavors.”

Kari keeps her meat cutting skills sharp, which she proved recently when she won Protein University’s 2010 “Who’s Your Butcher” contest, a national competition designed to give meat cutters the opportunity to demonstrate their talent.

More of Kari’s unique perspective and expert knife skills can be found in her first book titled The Art of Beef Cutting: a meat professional’s guide to butchering and merchandising, a first-of-its kind instructional guide already hailed as the most comprehensive beef cutting education available in print. The Art of Beef Cutting is scheduled for release in August of 2011.

“Honestly, people kept asking me for a book on how I cut meat.”

As an engaging spokesperson and industry expert, Kari has been cited and showcased in numerous publications, radio and television. Clients say Kari’s technical expertise, sense of humor, and ability to engage any audience make her an asset to every project.