Kari Underly grew up in a family of butchers, but that didn’t make it any easier for her when she decided to get into the business. Her grandparents ran a butcher shop, and her dad had one, too, though it closed as supermarkets started to dominate the grocery business. By the time Underly decided to try her hand at butchery, it was an act of desperation: She needed a job in order to pay for college. The all-male butcher crew at her first job gave her the silent treatment, and one coworker even threw a knife at her. But Underley stuck with it, and eventually she moved out of the meat locker and into the corporate side of the meat industry, helping to develop and promote new cuts of meat including the Denver cut and the flatiron steak. Wiley published her book “The Art of Beef Cutting” last year. Underly is now a consultant, but she keeps her knife skills fresh; check out this aweomse video in which she breaks down an entire side of beef. She spoke with me recently about why she thinks women make the best butchers, how butchers became cool, and the incredibly satisfying story of how she got revenge on that knife-throwing colleague back in the meat cooler. More »