Kari Underly Biography
Kari Underley is a butcher and educator from the United States. She also serves as her CEO of Chicago-based company Range, Inc. Underly teaches animal slaughter courses and created her online training courses.
How old is Kari Underly? – Age
She is 55 years old as of November 2022. She was born in South Bend, Indiana in 1967.
Kari Underly Family
I come from a family of butchers at heart. Her maternal grandmother, Harriet Austin, ran the business with her husband, and she held her meat-cutting license until she was in her 90s. During the Great Depression, her paternal grandmother, Syria, worked as a butcher on a farm. Underley grew up in South Bend, Indiana.
Kari Underly Net Worth
Her estimated net worth is $3 million.
Kari Underly Career
She also contributed to the development of software and meat cuts for the National Cattlemen’s Beef Association (NCBA). In 2011 she published her The Art of Beef Cutting. Underley started her career working in her father’s butcher shop. She attended Southwestern Michigan University for two years. Then, in 1988, he started working at Martin’s Supermarket in South Bend and was eventually accepted into the apprentice butcher program. Underley spent three years as an apprentice. She faced sexism in her workplace and some men refused to train her. But her meat-cutting skills allowed her to earn enough money to fund her college education. In 1995 she received her degree from her Wesleyan University in Indiana. In 1997, Underly partnered with the National Cattlemen’s Beef Association (NCBA) to develop retail pricing software. She then worked with her NCBA to develop new cuts of steak such as her Denver cut and flatiron steak. She founded her Range, Inc. in her Fulton her market in Chicago in 2002 and serves as CEO. Additionally, Underley offers courses on animal slaughter. She has created a training course for online use.
Her 2011 publication The Art of Beef Cutting was shortlisted for the James Beard Foundation Award. The book contains 450 color photographs of each part of meat and explains the basics of how to cut meat.