Kari Underly Biography
Kari Underly is a meat cutter and educator from the United States. She is also the CEO of Range, Inc., a Chicago-based company. Underly has taught classes on how to butcher animals, as well as creating online training.
How old is Kari Underly? – Age
She is 55 years old as of November 2022. She was born in 1967 in South Bend, Indiana.
Kari Underly Family
Underly is descended from a family of butchers. Harriet Austin, her maternal grandmother, co-owned a store with her husband and kept her meat-cutter’s license until she was in her nineties. During the Great Depression, her paternal grandmother, Cylia, worked as a butcher on a farm. Underly was raised in South Bend, Indiana.
Kari Underly Net Worth
She has an estimated net worth of $3 million.
Kari Underly Career
She has also contributed to the National Cattlemen’s Beef Association (NCBA)’s software and meat cuts development. She released The Art of Beef Cutting in 2011. Underly began her career by working in the butcher shop owned by her father. Underwent two years of attendance at Southwestern Michigan College.
After that, she began working at Martin’s Super Market in South Bend in 1988, where she was eventually accepted into the program for apprentice meat cutters. Underly spent three years as an apprentice. At work, she did face sexism, with some men refusing to train her. However, she was able to earn enough money to pay for college thanks to her meat-cutting skills. In 1995, she received her degree from Indiana Wesleyan University.
In 1997, Underly began developing retail pricing software with the National Cattlemen’s Beef Association (NCBA). Later, she collaborated with NCBA to develop new steak cuts, such as the Denver Cut and flatiron steak. She founded Range, Inc. in 2002 in Chicago’s Fulton Market, where she is CEO. Additionally, Underly has instructed classes on animal butchery. She created training for online use.
The Art of Beef Cutting, which she published in 2011, was a finalist for the James Beard Foundation Award. 450 color photographs of each cut are included in the book, which explains the fundamentals of meat cutting.