COVID Meat Supply Challenges & The Perfect Burger — A Butcher's Take
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.
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