By Richard Crist—
Muncie, IN – Munsee Meats recently held a grand re-opening celebration and brand re-launch to announce the new chapter for the sixty-three-year-old business.
Munsee Meats’ storied history began in 1957 as Tom’s Meats. In 1973 they became Munsee Meats, Inc. and have expanded and upgraded many times over the years and now house nearly 12,000 square feet of cooler and freezer space and are one of the few USDA Federally Inspected meat plants in Indiana.
Munsee Meats is the home of the original Indiana Pork Tenderloin that has become the heart and soul of some of the most awarded and recognized tenderloin sandwiches in the world.
Within the past few months, the management team of Jason Mauck, Jonathan Lamb, Sean Stetson, Nick Terry and 44-year veteran Rick Allred took the helm with the mission of continuing the proud legacy of Munsee Meats while folding in cutting edge technology for a true farm to table experience. The new owners helped to preserve many current jobs and their projected growth will result in the addition of more jobs in Indiana.
“Munsee Meats has provided quality products and outstanding service to commercial customers across Indiana for more than 60 years. With our grand re-opening, we will also make this same quality and service available to retail customers in East Central Indiana,” stated Munsee Meats CEO, Jason Mauck. “We are committed to serving those who want the freshest products and we will be announcing innovative ways to meet this need in the weeks and months ahead,” Mauck added.
In addition to the opening of a retail location at 1701 W Kilgore Ave., Munsee Meats also introduced their new brand to the public. The new logo has been designed with type treatment in a classic font with a modern twist and a custom mark created within the logo. In addition to the new logo, Munsee Meats also has a new website that facilitates online shopping, social media pages, signage, apparel, and consistent brand identity across printed and digital marketing materials.
Learn more at www.munseemeats.com.