About Us

Welcome To Range® Meat Academy Store

Our Philosophy

We got our start in Fulton Market, the heart of Chicago’s historic meatpacking district. Range ®, Inc. 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.

Generations Deep

KARI UNDERLY – THIRD GENERATION

HARRIET AUSTIN – FIRST GENERATION

Our Chops

Kari Underly

Principal

“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 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.

VISIT RANGE® MEAT ACADEMY

Explore our online Range® Meat Certificates. Available Now!

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.