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October 22, 2019

Range meat academy gains approval

In Kari Underly’s professional career, she has been an educator, a consultant, a butcher, a business owner, and author and more. Range Meat Academy, she says, is the culmination of her life’s work. Range’s online meat training brings the art of butchery to students across the country. The school recently gained approval by the Illinois Board of Higher Education, allowing it to operate as a private business and a vocational school. Through Range’s online certification, Underly’s labor of love will help bring new butchers into an industry where those skills are suddenly in high demand.
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October 22, 2019

Right meat cut can be bone contention

With or without? There are many questions consumers ask themselves at the meat case, and often, it’s whether they want their protein with the bone left in or taken out.
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October 22, 2019

Huffington post | Women Butchers

According to the Bureau of Labor Statistics, 10,000 women have entered the retail field of meat and seafood markets in the last decade. Their increased presence has come as the demand for local meat has risen: Consumers want to know where meat is coming from, how it was raised and butchered, and that it is healthy and safe.
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October 21, 2019

Maintaining Control

Maintaining Control
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October 21, 2019

Women in the Meat Business

As the demand for local food and farm-to-table restaurants rises, the American agriculture and food production industries are expanding.
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October 21, 2019

Women in Meat

This weekend in Boston, the Academy of Nutrition and Dietetics held it’s annual conference. As a dietitian, I was sent a few special invitations to attend receptions and visit booths. Nestle wanted me to attend their “sustainable nutrition” reception so they could tell me all about their tube feeding products, and Monsanto wanted me to stop by their booth to talk with a local farmer about how Monsanto’s role in sustainable agriculture. I’m not kidding.
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October 21, 2019

Pork quality relates back to knowledge

Pork quality relates back to knowledge
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October 21, 2019

Beef Quality Series: Meat, Millennials, Meal Kits

Beef Quality Series: Meat, Millennials, Meal Kits
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October 21, 2019

Butcher Employee Training

This Old Farm was blessed to have Kari Underly, Master Butcher, provide a two-day training for our employees, as well as some of our Farmers and public members.
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October 21, 2019

Shriver Report

Kari Underly, a third generation butcher, was introduced to the trade by her father at Underly’s Market, a butcher shop and ice cream parlor in South Bend, Indiana. 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.
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October 21, 2019

Kari Underly Making the Perfect Steak

The Good News: Perfection is Relative What does it really mean to create a perfectly cooked steak? Only you can answer that, because perfection is in the eye (and mouth) of the lucky eater. “Perfectly” cooked beef is an equation of these variables: amount of cooking (doneness) + flavor + food safety = perfect steak experience. Your palate will tell you when you’ve found the perfect steak. But the tips below may get you closer to achieving your steak masterpiece.
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October 21, 2019

Remarkable Woman: Kari Underly

https://www.chicagotribune.com/lifestyles/ct-tribu-remarkable-underly-20120819-story.html  
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October 21, 2019

Epicurean Post

https://www.epicureancs.com/epicurean-meat-cutter-kari-underly/
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