INTERNATIONAL SUPERMARKET MANAGEMENT CLASS
PRESENTING: MEAT DEPARTMENT 

Kari Underly, Founder, Range® Inc.

Kari Underly, a third generation meat cutter, was introduced to the trade by her father at Underly's Market, a butcher shop and ice cream parlor in Lydick, Indiana.  Later, she paid her way through a three-year meat cutting apprenticeship program as a meat cutter with Martin's Super Market in South Bend, Indiana.  As a woman in a male-dominated field, Ms. Underly was challenged to prove herself and parlayed this experience into a career as a fresh meat educator, industry expert, merchandising and marketing specialist, author, and the principal of Range, Inc.

As a regular consultant for the National Cattlemen's Beef Association, Ms. Underly developed Beef Check-off funded projects, as well as the Flat Iron and the Denver Cut.  She was the culinary feature in the February 2011 issue of Better Homes and Gardens magazine; in the article, "Love Me Tender," she helps readers explore bone-in cuts and offers tips on buying and how to talk to their own butcher.

Ms. Underly recently won Protein University's 2010 "Who's Your Butcher" contest and authored The Art of Beef Cutting, a meat professional's guide to butchering and merchandising.  She has also been cited and featured as a spokesperson and industry expert in numerous publications, radio programs and television shows.

BOOKS 

Title: The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
Author: Kari Underly
Publisher: Wiley
The ultimate guide to beef fundamentals and master cutting techniques

An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques.

Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools.

• This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal
• Includes charts of NAMP/IMPS numbers, URMIS UPC codes, and main muscles for each beef cut; Latin American cut names and cooking methods; and cooking tips for each cut for easy reference
• The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen's Beef Association and created their current retail beef cut charts

The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.

INDEPENDENT VIEW

Welcoming Our Meat Department Expert

The IGA Coca-Cola Institute's International Supermarket Management Class (ISMC) will take place this October 2-7 in Atlanta, Ga. Today, Paulo Goelzer welcomes a new faculty member, meat department expert Kari Underly.

The meat department is a destination point for many independent retailers, and IGA stores are no different. The meat category can be a major point of differentiation. To better live up to customer expectations, some retailers decide to custom cut a customer's meat selection while they shop.

This is because meat category shoppers understand that a great meal starts with great ingredients. Likewise, successful retailers understand the importance of delivering quality products with enthusiastic service to please today's consumer.

Because of the importance of the meat category in today's marketplace, the IGA Coca-Cola Institute is excited to welcome a new faculty member, Kari Underly, to our International Supermarket Management Class (ISMC). Underly brings over 20 years of experience in retail meat marketing, merchandising, profitability analysis, production, and category and project management to the ISMC. Her clients say her technical expertise, sense of humor and ability to engage any audience make her an asset to every project.

Underly holds a Bachelor's degree from Indiana Wesleyan University, and she has conducted many educational seminars on contemporary meat merchandising techniques. She has presented to the National Cattlemen's Beef Association, Northeast Beef Promotion Initiative, American Culinary Federation, Research Chef's Association, American Meat Processors, National Grocers Association, and multiple State Beef Councils. She is also the author of The Art of Beef Cutting (John Wiley & Sons, Inc.), a comprehensive guide to the latest cutting techniques, as well as the fundamentals of beef merchandising and meat fabrication.

The Institute would like to extend a warm welcome to Kari Underly, who will join fourteen other expert faculty members at this year's ISMC in Atlanta.

Thanks, and see you in October!

Paulo Goelzer