About Us

Built from the cutting floor up

Range, Inc. was founded on a simple belief: better training creates more capable workers, stronger businesses, and a profession people can take pride in.

Since 2002, we have helped meat professionals, businesses, and workforce-development organizations strengthen the knowledge behind the work—from meat science and cutting technique to merchandising, customer service, and business performance.

Today, that experience powers Range Meat Academy, an online learning platform built for meat clerks, meat cutters, managers, shop owners, educators, and organizations investing in the next generation of the meat workforce.

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A woman with short brown hair, wearing a red jacket and a necklace, smiling at the camera against a brown background with bold black brush stroke text.

MEET KARI UNDERLY

Range was founded by Kari Underly, a third-generation meat professional whose career has taken her from the retail cutting floor to classrooms, conference stages, consulting engagements, and training programs across the industry.

For more than 20 years, Kari has helped people understand not only how meat is cut, but why the work matters—to product quality, customer service, business performance, and the people building careers in the profession.

A cut of raw beef with marbling on parchment paper, with a book title overlay reading 'The Art of Beef Cutting' by Karl Underly, and a subtitle 'A Meat Professional’s Guide to Butchering and Merchandising'.

EXPERTISE BUILT THROUGH EXPERIENCE

Kari understands the industry from the ground floor. She knows the realities facing meat cutters and clerks, the expectations placed on managers, and the challenges businesses face when skilled workers are difficult to find and retain.

Her ability to translate complex meat science and cutting knowledge into practical, usable instruction became the foundation of Range Meat Academy.

Generations Deep

Range Meat Academy grew from three generations of butchery, resilience, and a belief that skilled meat professionals deserve greater opportunity, recognition, and respect.

Harriet Austin
First Generation

Harriet Austin, Kari’s maternal grandmother, was a trained butcher and also served her community as a deputy sheriff. Her strength, independence, and willingness to enter professions traditionally held by men became part of the family legacy Kari carries forward.

Lawrence “Butch” Underly
Second Generation

Butch owned Underly’s Market during Kari’s childhood. As boxed beef, supermarkets, and other industry changes reshaped independent butcher businesses, the family market eventually closed.

He later worked as a supermarket meat cutter, bringing years of knowledge and skill to work that did not always receive the recognition or compensation it deserved. His experience helped shape Kari’s commitment to increasing the value of the people who do this work.

Kari Underly
Third Generation

Kari carried that family legacy into a career as a meat cutter, educator, author, and entrepreneur. From the retail cutting floor to industry stages and online classrooms, she has devoted her career to making meat knowledge practical and accessible.

Through Range and Range Meat Academy, Kari is working to strengthen the skills, opportunities, and professional value of the people who keep the meat industry moving.

The Art of Beef Cutting

Kari’s book, The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising, translates professional meat-cutting knowledge into clear, practical instruction.

Nominated for both a James Beard Foundation Award and an IACP Award, the book has sold more than 15,000 copies and remains an essential reference for meat cutters, butchers, chefs, educators, and serious students of the craft.

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Cover of a book titled "The Art of Beef Cutting" by Kari Underly. Features a raw beef cut with marbling, a gold medal award, and a dark wooden surface.

Trusted Across the Industry

Jessica Rossa

This Old Farm and TOFI Packing
"I first worked with Kari Underly in 2014 when I hired her to do in-house training for our staff. Since then, our team has grown to nearly 50. Our Butcher Apprenticeship program includes on-the-floor training and Range Meat Clerk and Meat Cutter coursework. I am thrilled to include Range coursework in our regular training program."
Andrea Izzo

Swift Level Fine Meats

“Range Meat Academy courses are brilliantly designed: not overwhelming to a novice and detailed enough to provide seasoned butchers and chefs with enlightening information. Highly recommend."
Erica Ng

JSFerraro
"Range Meat Academy is an amazing learning tool on proteins! I have completed Clerk and Cutter Curriculums and feel like a pro. I have gained substantial knowledge on all different cuts and am more persuasive when dealing with customers."
Michael J Trolinger

Owner, Trolinger's, Inc. Paris

"Range Meat Academy has given a structured learning environment to myself and my staff to help elevate our small business with key industry knowledge. Convenient online courses have allowed busy workers to be certified at their own pace. Range education gives employees invigorating new skills that they can carry with them a lifetime."
Joe Granados

Bergheim Meat Market
"Kari is a huge blessing to our Meat Market. Her expertise goes beyond cutting meat and proves her brilliance as a business mind. Her consultation plan set us up for success and was easily understood and implemented."
Dr. Megan Webb

Eastern WV Community & Technical College Dean of Advancement and Continuing Education
"Through Eastern Agriculture Innovation's partnership with the Range Meat Academy, we have been able to offer more ease and flexibility to students while completing the Meat Clerk & Cutter Certificates. These online Certificates have helped allow students access to learning about meat fabrication and customer service. We appreciate the quality of the online tools and engagement with students to all them to test their knowledge and build initial skillsets that will strengthen their employment potential and ability to exceed in the meat industry."
Ailstock Chef Instructor

Francis Tuttle Technology Center
"When I heard she had opened Range Meat Academy, I enrolled and was not disappointed. Although I have been teaching Fabrication for many years, I learned much about technique, animal anatomy, and Retail Meat Cutting. Kari expertly leads you step by step through her curriculum. She makes it easy to understand, and her demos a great. I would highly recommend Range Meat Academy."
Shauna Volmrich

Director of Operations
"We're so grateful for your amazing curriculum and the growth of this needed Workforce Training program."
Trey Williams

RAPP Center for Education (Workforce Development) Virginia
"The program exceeded everyone's expectations." We had two students secure part-time work at a local processor who raves about their help and has asked for more graduates of the course to apply in the future. A third student increased his value for the meat company he already worked for and got paid more now that he has additional skills. Another student, who is very near retirement from the military, also raises beef, and because he can come in to help cut his whole carcass beef, his processor gives him preferred kill slots."
Dr. Manny Encinias

Mesalands Community College, New Mexico Director, Mesalands MEAT Academy
"The Range Meat Academy platform is an essential component of the applied training program at the Mesalands MEAT Academy. The great images, guides, and videos create a tool to teach both the novice and more advanced student." Dr. Manny Encinias Director, Mesalands MEAT Academy Tucumcari, NM