Series Premiere — Grilling, Cooking Meat, and How Stittsworth Packages It

This is where it all started. On the very first episode of Meat & Greet, Myke Stittsworth introduces himself and Stittsworth Meats to the KBUN Sports Radio audience. He talks about the shop's history, what they make, how they package their products, and why a local butcher shop in Bemidji, Minnesota is worth paying attention to.

Myke also gets into the basics of grilling and cooking meat — the foundational stuff that every home cook should know. It's a great introduction to what would become a 34+ episode run (and counting).

The Beginning

• Who is Myke Stittsworth and what is Stittsworth Meats?
• The shop's approach to quality and local sourcing
• How Stittsworth packages its products — from brats to jerky
• Grilling and cooking fundamentals from a butcher's perspective

About Meat & Greet

Since April 2020, Myke Stittsworth has joined KBUN Sports Radio's High Noon every week to talk meats, grilling, and life at the butcher shop. 34 episodes and counting.

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

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🍖 Recipe: Stittsworth Signature Grilled Steak

The foundation of great grilling -- a perfectly executed Stittsworth steak showcasing quality meat, simple technique, and the perfect balance of heat and timing.

Ingredients

• 2 Stittsworth Steaks (your choice: ribeye, New York strip, or filet mignon, 1.5 inches thick)
• Sea salt
• Cracked black pepper
• 2 tablespoons butter
• 3 cloves garlic, crushed

Instructions

1. Remove Stittsworth Steaks from cooler 20--30 minutes before grilling to reach room temperature.
2. Preheat grill to high heat and oil grates well to prevent sticking.
3. Pat steaks completely dry with paper towels -- moisture prevents good browning.
4. Season steaks generously with sea salt and cracked black pepper on both sides.
5. Place steaks on hottest part of grill and sear 4--5 minutes without moving them to develop a deep brown crust.
6. Flip steaks once and cook 3--4 minutes more for medium-rare (130--135°F internal temperature).
7. During the last minute, place butter and crushed garlic directly on top of each steak.
8. Transfer steaks to a clean plate and let rest for 5 minutes before serving.

Pro Tip: Premium Stittsworth meat needs no fancy preparation -- quality speaks for itself. Use an instant-read meat thermometer to avoid guesswork. Remember that carryover cooking will raise internal temperature by 5--10°F after removing from heat, so pull it at 130°F for true medium-rare.