About Us

In their 13th year leading Meat on Mille Lacs, owners Mike and Michelle Uden's recipe for success has never wavered: provide good service and a good quality product.

Mike's background in the meat business started at square one. He began as a meat cutter at 19 in his hometown of Jackson, Minnesota at Fred's Red Owl. His 34 years of experience in sales with John Morrell Packing and J and B Wholesale have given Mike the tools for running a successful meat business.

Shelly provides the customer service piece, which she perfected in her first career in medical service finance. "We're lucky as we've had great staff and excellent and dedicated employees," she said. Both credit Ron Conway, as a catalyst in the businesses' early success and startup. Conway was an original meat cutter at Meat on Mille Lacs after a long career at Isle Super Value.

"We continue to hone, perfect and improve in order to keep customers and draw new customers," Shelly said. Mike agreed, mentioning that it's not uncommon for Meat on Mille Lacs to stay open past normal hours to accommodate customers. "Every day, I get to meet about five or six new customers," Mike said. "(at checkout) I say, we gotcha now, don't we!"

Mike is right.

Both said owning Meat on Mille Lacs has been a lot of fun. Aside from a two-year Highway 169 road access issue due to construction, business has been on an upward climb. Meat on Mille Lacs continues to be a regional meat market powerhouse. It is an icon on the Highway 169 northward corridor. Meat on Mille Lacs: where customers and quality are No. 1.

Last year, Mike and Shelly spearheaded a local frozen Turkey Drive for the less fortunate. Together with local businesses and citizens, more than 500 Turkeys were donated to the area needy. That program continues in 2009.