The Shriver Report – Kari Underly
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Kari Underly

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.

Underly is the founder of Range®, Inc., a firm dedicated to helping companies in the meat industry develop merchandising tools and new market strategies. As a woman in a male-dominated field, she was challenged to prove herself time and time again. She speaks frequently on the topic of meat marketing, whole animal utilization and conducts training and education seminars for retailers, foodservice operators, trade associations, culinary students, as well as farmers and ranchers.

Kari’s keen eye for detail and in depth knowledge can be seen in her first book, The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising, an instructional guide already hailed as the most comprehensive beef cutting education available in print.  The Art of Beef Cutting was nominated in 2012 for both a James Beard Foundation award and an International Association of Culinary Professionals award.

Underly holds a Bachelor of Science in Business Administration from Indiana Wesleyan University.  She is a faculty member with the IGA Coca-Cola Institute’s International Supermarket Management Class.

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