Sponsored by Protein University with mission of demonstrating whole animal utilization, responsible farming and sustainability.

CHICAGO, Sept. 17 /PRNewswire/ -- Protein University announced the winner of their first "Who's Your Butcher" contest, a competition designed to give passionate traditional and nontraditional meat enthusiasts the opportunity to demonstrate their talent.  "Our contestants are individuals who take the benefits of whole animal utilization into their kitchens every day," says Brady Lowe, Co-Founder of Protein University. Kari Underly stood out as the best butcher in the country.

(Photo:  http://photos.prnewswire.com/prnh/20100917/CG67135)

(Photo:  http://www.newscom.com/cgi-bin/prnh/20100917/CG67135)

As the contest winner, Kari was flown to Asheville, North Carolina to participate in a Butcher's Retreat with leading whole animal butchers and chefs.  Kari will also be participating in PRIMAL – Napa "Celebrating Fire Cooking, Meat and the Art of Butchering" in Napa, CA September 25. This is the second annual outdoor gathering of local butchers and renowned chefs preparing a bounty of heritage meats, while celebrating hardwood fire cooking methods, and butchering closer to home.

In just three hours, Kari Underly, will breakdown a side of beef into roasts, steaks, and filets, while David Varley of Bourbon Steak in DC and Polly Lappatito from Wine Spectator Restaurant, Greystone whip up sliders, tartar and some quick grills.  Guests will be able to explore butchers' and chefs' creations, alongside great wines and spirits, while enjoying Napa Valley. Kari says, "The spirit of the event, the professionals demonstrating their skills, the enthusiastic crowd... it's going to be an amazing event."

Kari has dedicated the last 20 years of her career to cutting and beef merchandising strategies. Her unique knowledge and experience is also captured in THE ART OF BEEF CUTTING, a meat professional's guide to cutting techniques and merchandising, a first-of-its kind instructional guide.

About Kari Underly:

Kari started Range® Inc. in 2002 to serve the fresh meat and perishables industry in training, education and marketing.  Kari was commissioned by the National Cattlemen's Beef Association (NCBA) to create the current beef retail and foodservice cut chart.  Kari participated in creating and launching the Flat Iron steak and Denver cut, both hugely popular. She has appeared on Food Network and serves as technical advisor and industry expert to trade publications. Clients say Kari's technical expertise, sense of humor and ability to engage any audience make her an asset to every project. Range® Inc. is headquartered in Chicago, Illinois.

SOURCE Range Inc.

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