Grass-Fed Beef Explained + Lenten Seafood Specials from a Local Butcher
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.
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