Reopening and Restocking After COVID — What's Back in the Case
After weeks of COVID-19 disruptions, things are starting to come back. On this episode of Meat & Greet, Myke Stittsworth talks about what's finally back in the case, what's still hard to get, and what the recovery looks like from a small-town butcher's perspective.
Myke shares the behind-the-scenes reality of restocking a meat shop during a supply chain crisis — and why local sourcing proved to be a lifeline when the big-box stores had empty shelves.
The Restock Report
- What's back: cuts and products that are fully stocked again
- What's still limited and why
- How local sourcing helped weather the supply chain storm
- What customers learned about buying from local butchers
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: Stittsworth Comfort Meatloaf
A nostalgic family favorite featuring Stittsworth ground beef and bacon, delivering hearty comfort in every slice with a tangy tomato glaze.
Ingredients
- 2 lbs Stittsworth Ground Beef
- 4 strips Stittsworth Bacon, chopped
- 1 cup breadcrumbs
- 2 eggs
- 1/2 cup whole milk
- 1 medium onion, finely diced
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F and line a loaf pan with foil or lightly grease it.
- Cook chopped Stittsworth Bacon in a skillet until crispy, then set aside.
- In a large bowl, combine breadcrumbs and milk and let sit for 2 minutes.
- Add Stittsworth Ground Beef, eggs, diced onion, cooked bacon, salt, and pepper. Mix gently until just combined.
- Press mixture into prepared loaf pan.
- Whisk together ketchup, brown sugar, and apple cider vinegar. Spread glaze over the top.
- Bake for 45--55 minutes until the internal temperature reaches 160°F.
- Let rest 5 minutes before slicing and serving.
Pro Tip: When mixing your Stittsworth Ground Beef meatloaf, handle the meat as little as possible. Overworking beef makes it tough and dense. The key to a tender, moist meatloaf is a gentle touch.