"This is an accumulation of my life’s work. After more than 20 years working in the meat industry as a determined entrepreneur, business owner, educator and marketer, the topic that has continued to rise to the top is the need for high quality butchery training and education. People kept asking me for materials which showed how I break down beef, so I wrote the book, The Art of Beef Cutting. It was well received, but not enough. So I went back to work. And now I am proud to bring you the Range® Meat Academy Online." Kari Underly
The Butcher’s Paper
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Hands-on Butchery Classes
Learn to cut from the award-winning butcher & author Kari Underly
We are located in Fulton Market, the heart of Chicago’s historic meatpacking district. Range has been helping companies in the fresh meat industry since 2002 by developing award-winning merchandising tools and market strategies to promote their products.
With more than 20 years in the field as a successful retail marketer, proven educator and author, journeyman meat cutter, and Range Master Butcher, Kari Underly and her team provide sound, hands-on, research-based 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 client’s needs.
We offer training and certificate programs to improve your ability to exceed customer expectations and increase profitability throughout the food channel.
Kari Underly – Third Generation
Harriet Austin – First Generation
Ruth has joined the Range team in 2002. She is instrumental in making sure that projects are executed with the best team, the best price, and the best outcomes.
Ruth is the ultimate project lead and holds the answers to client questions, project updates and everything Range has cooking.
The Art of Beef Cutting
The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising was nominated for a James Beard Foundation Award and the International Association of Culinary Professionals Award (published by John Wiley and Sons).
Over 15,000 copies in print, this meat cutting book is an important resource and essential tool to add to your meat cutting library.
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!
The Art of Beef Cutting should be mandatory reading in all professional cooking schools . . . a must for any chef or butcher.
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.