Our Philosophy

The food and culinary arts industry is changing.

Product lines are expanding, competition is growing and consumers are demanding a variety of healthy meat cuts at fair prices.  Hire a Range® Meat Clerk and provide your customer with a great experience at the meat case.

Understanding this landscape is essential.

Businesses all over the country are hungry for new meat cutting techniques, culinary skillsand creative programming which meet the demands of the modern consumer. Our butchery school offers certificates and online butchery training and education.

Range has the experience.

We are an accumulation of experience, talent, and love for all that is meat. Our school for butchery is led by Kari Underly, author of The Art of Beef Cutting.

With more than 20 years in the field as a successful…

Retail marketer, proven educator, author, journeyman meat cutter, and Range Master Butcher, Kari Underly and her team provide sound, hands-on culinary butchery skills, research based meat consulting and original, creative solutions and services. We specialize in merchandising insights that go beyond foam trays and self-service meat counters to full-service programs that are designed to meet your customer’s expectations.  We offer training and certificate programs to improve your ability to exceed customer expectations and increase profitability throughout the food channel.

Welcome to Range® Meat Academy Hands-on Butcher Program!

Complete the online Range® Meat Clerk and Meat Cutter certificate programs and be eligible for the two week Hands-on Range® Butcher certificate program.

CHRIS R. CALKINS, PHD

Nebraska Beef Industry Professor of Animal Science

"

What a rich treasure of clear photos, easy instructions, and creative tips . . . a superb resource for meat enthusiasts of all abilities. It’s like having an entire college course at your fingertips!

"

ARIANE DAGUIN

Owner, D’Artagnan

"

The Art of Beef Cutting should be mandatory reading in all professional cooking schools . . . a must for any chef or butcher.

"

BRUCE AIDELLS, COAUTHOR

The Complete Meat Cookbook

"

A significant contribution to beef butchery where there is currently almost no complete guide for chefs, meat cutters, or culinary students to use as a resource.

"

The Art of Beef Cutting

A Meat Professional’s Guide to Butchering and Merchandising authored by Kari Underly and nominated for a James Beard Foundation Award.

Subscribe to our Newsletter

Get meat cutting tips, recipes and news delivered to your inbox.

Visit Range® Meat Academy

Explore our online Range® Meat Certificates. Available now!