COVID Distribution Challenges and Why Grilling Burgers Never Gets Old
In May 2020, the meat supply chain was making national headlines. On this episode of Meat & Greet, Myke Stittsworth gives the straight story from inside a local butcher shop — what's really happening with distribution, what's hard to get, and why local shops like Stittsworth Meats are actually better positioned than big-box stores.
Then, because burgers are always a good idea, Myke talks about why a simple grilled burger never gets old — and how to make yours better with just a few butcher's tips.
What's Covered
- The real impact of COVID on small-town meat distribution
- Why local butchers kept shelves full when chains couldn't
- The perfect burger: fat ratio, seasoning, and grill technique
- Why simplicity wins when it comes to burgers
About Meat & Greet
Myke Stittsworth joins KBUN Sports Radio's High Noon every week from Stittsworth Meats in Bemidji, MN.
🎧 Listen to this episode on KBUN | Browse all Meat & Greet episodes
🍖 Recipe: Classic Stittsworth Backyard Burger
The timeless backyard burger perfected with premium Stittsworth Ground Beef, simple toppings, and homemade satisfaction that never goes out of style.
Ingredients
- 2 lbs Stittsworth Ground Beef (80/20 blend)
- 4 hamburger buns
- 2 tablespoons butter, softened
- Salt and pepper
- 4 slices cheddar cheese (optional)
- 1 large tomato, sliced
- 1 red onion, sliced into rings
- Lettuce leaves
- Dill pickle slices
- Ketchup, mustard, mayonnaise
Instructions
- Preheat grill to medium-high heat and oil grates well.
- Gently form Stittsworth Ground Beef into 4 patties about 3/4 inch thick. Make a small indent with your thumb in the center of each patty.
- Season patties generously with salt and pepper just before grilling.
- Grill patties 3--4 minutes on the first side without moving them, then flip once.
- Grill second side for 2--3 minutes, add cheese if using, and cover with a lid for 1 minute to melt.
- Lightly butter buns and toast them on the grill for 30 seconds per side.
- Spread condiments on bottom bun, then layer patty, tomato, onion, lettuce, and pickles.
Pro Tip: The 80/20 ratio of lean to fat is ideal -- it provides enough fat for flavor and juiciness without excess grease. Don't overwork the meat when forming patties. Never press down on burgers while cooking -- you'll squeeze out the flavorful juices.