Four Generations.
One Obsession.

Willie Stittsworth opened his butcher shop in Ankeny, Iowa alongside his wife Madge. He cut meat by day and built bombs for the war effort by night. The standard was set from day one: do it right, use real wood, take no shortcuts.

In 1993, Corey Stittsworth and his brother Clay purchased the Nymore Food Mart in Bemidji — originally established in 1899 — with a simple goal: create an old-fashioned meat market. After several attempts, they landed on the perfect brat recipe. It became a hit fast. Demand grew. The territory expanded.

In 2010, Mychal Stittsworth — Corey’s son — took over as owner and pushed the operation to a new level. He introduced the MSU Trailer, allowing animals to be processed directly on the farm (true farm-to-table), and built the Stittsworth Smokehouse to mass-produce brats, wieners, summer sausage, dried beef strips, and beef sticks at scale. The recipes haven’t changed much.