<p>Credited with helping to develop many now-common meat cuts sold and eaten across the country (the flat iron steak and the Denver cut, for example), Kari Underly doesn't have a typical resume. A woman who essentially grew up in the industry — she learned the craft from her father at Underly's Market in Lydick, IN — she's a butcher with years of hands-on experience under her belt. Now based in Chicago, Kari started Range Partners in 2002, which works with the meat industry to create innovative merchandising and sales strategies to promote its products. She also teaches classes and holds events for women in the meat industry, bringing together an ever-growing number of women who are venturing into butchery and meat fabrication. Kari Underly is also the author of <a href="http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?EAN=9781118029572&lkid= J25249592&pubid=K125307&byo=1" target="_blank">The Art of Beef Cutting — A Meat Professional's Guide to Butchering and Merchandising</a>, which was nominated for a James Beard Award in 2012.</p>
<p><a href="http://rangepartners.com/" target="_blank">rangepartners.com</a></p>