About Us

Our Philosophy

We got our start in Fulton Market, at the heart of Chicago’s historic meatpacking district. Since 2002, Range® Inc. has supported the fresh meat industry with award-winning merchandising tools, strategic guidance, and educational resources.

Led by Kari Underly — a third-generation meat professional, nationally recognized author, and keynote speaker — our team brings decades of experience across meat cutting, marketing, product development, and hands-on training.

Kari is a James Beard Award–nominated author, founder of Range® Meat Academy, and a passionate advocate for education and diversity in the meat industry. She played a key role in founding and developing the Women’s Meat Industry Network (WMIN) mentoring program and currently serves as co-chair of its mentoring committee.

She is a member of Les Dames d’Escoffier and frequently partners with global organizations including JETRO and the Japan Livestock Industry Council (JLIC Japan) to provide bilingual education and cultural exchange through meat science and culinary programs.

As a keynote speaker — most recently at the AMC (American Meat Conference) — Kari continues to inspire the next generation of meat professionals with a blend of technical excellence, storytelling, and practical insight.

KARI UNDERLY

This is an accumulation of my life’s work. After more than 20 years in the meat industry as an entrepreneur, educator, and advocate, I saw a need: more access to quality training for people who want to truly understand the art of cutting. I wrote The Art of Beef Cutting as a foundation — and it wasn’t long before students and professionals wanted more. So I went back to work and created Range® Meat Academy Online.

The Art of Beef Cutting

Kari’s book, The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising, was nominated for both a James Beard Foundation Award and an IACP Award. With over 15,000 copies in print, it remains one of the most essential tools in any serious butcher’s library.

Generations Deep

We proudly carry forward and evolve our family traditions in butchery, education, and community.

Harriet Austin

First Generation

KARI UNDERLY

Third Generation

The Art of Beef Cutting

Kari’s book, The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising, was nominated for both a James Beard Foundation Award and an IACP Award. With over 15,000 copies in print, it remains one of the most essential tools in any serious butcher’s library.

Get It Before It's Gone

Testimonials

  • 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