MASTER THE ART OF BUTCHERY

Our Mission: To create and promote the highest standard for excellence and integrity within the butchery trade by providing the most comprehensive, respected certification in the food industry.

OUR CURRICULUM

We intend to certify students using a blended learning model. This will include an online platform, along with traditional class and meat lab. Students will learn all aspects of the trade, including animal husbandry, anatomy and myology, cutting, curing and sausage making, and merchandising and profitability.

kariunderly

Meet Our Founder, Kari Underly

Principal and Master Butcher

Kari Underly is a third generation master butcher, who was introduced to the craft by her father at Underly’s Market in South Bend, Indiana.  She is also a teacher, author, and business owner.  Underly is the author of the James Beard-nominated book, The Art of Beef Cutting, and Principal of Range®, Inc. (a fresh-meat industry consultancy established in 2002).

Under the command of Kari Underly, Range®, Inc. has led the way in developing creative merchandising and marketing solutions and creative services for the meat industry.  As part of the Beef Checkoff, Kari was instrumental in creating and popularizing cuts such as the flat iron, sierra cut, Denver cut, petite tender, and chuck eye country-style ribs. Underly travels the country training students in whole animal butchery and charcuterie, and teaching them the business principles required to successfully run a meat related business.  

Clients trust Kari and her team to work with their internal organization to provide technical meat consulting, and implementation of marketing programs that help business grow.

Kari’s most ambitious project to date is that of building a school to train and certify butchers, Range Meat Academy.

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