Grass-Fed Beef and Seafood Specials for Fridays During Lent

On this episode of Meat & Greet, Myke Stittsworth tackles two hot topics: the real deal on grass-fed beef and what to eat on Fridays during Lent when you're skipping the meat.

Grass-fed beef has become a buzzword, but Myke cuts through the marketing noise and explains what grass-fed actually means at the butcher level — the taste differences, the texture, and whether the price premium is worth it depending on what you're cooking. He also highlights seafood options that Stittsworth Meats carries for Lenten Fridays, because a good butcher shop isn't just about beef and pork.

What's Covered

• Grass-fed vs. grain-finished: what the labels actually mean
• How grass-fed beef cooks differently (and how to adjust)
• Seafood options for Lenten Fridays — beyond just fish sticks
• This week's specials at the shop

About Meat & Greet

Myke Stittsworth joins KBUN Sports Radio's High Noon every week to talk cuts, cooking, and what's happening at Stittsworth Meats in Bemidji, MN.

🎧 Listen to this episode on KBUN | Browse all Meat & Greet episodes

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🍖 Recipe: Stittsworth Grass-Fed Beef Stew

A hearty, nourishing beef stew perfect for chilly Minnesota evenings.

Ingredients

• 2 lb Stittsworth Grass-Fed Beef Chuck, cubed
• 4 carrots, chopped
• 4 potatoes, diced
• 1 onion, diced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1 teaspoon dried thyme

Instructions

1. Heat oil in a large pot over medium-high heat and brown the Stittsworth Grass-Fed Beef in batches (don't crowd the pan).
2. Remove beef and set aside, then sauté onion and garlic until fragrant (about 2 minutes).
3. Stir in tomato paste and cook for 1 minute.
4. Pour in beef broth and return the beef to the pot along with thyme.
5. Bring to a simmer, cover, and cook for 1.5 hours until beef is tender.
6. Add carrots and potatoes and cook for another 30--40 minutes until vegetables are soft.
7. Taste and adjust seasoning as needed.

Pro Tip: Grass-fed beef has less fat, so brown it carefully to develop a flavorful crust without overcooking. Low, slow cooking brings out the best in leaner beef.