Wholesale · For Restaurants
Real meat for real menus.
Whole-muscle beef, pork, poultry, and house-smoked sausage from Bemidji’s butcher shop since 1940. Cut to your spec. Packed for your line. Delivered on your schedule.
Stittsworth Meats · Bemidji, Minnesota · Since 1940
On this page
- 1. Why a butcher shop fits a restaurant program.
- 2. What we cut for the line.
- 3. From inquiry to first delivery.
- 4. Direct delivery or LTL.
- 5. FAQ.
1. Why a butcher shop fits a restaurant program.
Most restaurant meat comes off a Sysco truck. Nothing wrong with that — it’s efficient. But when your concept is built around quality, story, locality, or character, the broadline supplier doesn’t carry that for you. That’s where a butcher shop fits.
2. What we cut for the line.
Steaks cut to spec.
Ribeyes, NY strips, tenderloins, sirloins, flat irons. Cut to your weight and thickness. Portion control if you want it.
Ground beef.
Standard 80/20 or custom blends. Bulk or 1-lb chubs. Ground daily.
Pork.
Whole tenderloins, chops, shoulders. Spareribs and St. Louis ribs by special order.
Bratwurst.
Our full lineup or custom recipes for your menu. Bulk or stuffed-to-portion.
Smoked sausage.
Summer sausage, snack sticks, jerky — for charcuterie boards or retail-front sale.
Chicken.
Whole birds and parts. Marinated chicken from our Stitts Chicken line.
3. From inquiry to first delivery.
Call or email.
Tell us your menu, your volume, your geography. We’ll send a sample order and a spec sheet within a week.
Approve the spec.
Cut weights, thicknesses, packaging format, frequency. We dial it in until your kitchen agrees.
Set the order rhythm.
Weekly, bi-weekly, twice-weekly — whatever matches your turn. We’ll fit you into our delivery routes.
Build the story into your menu.
“Stittsworth Meats, Bemidji” on the menu is a real differentiator in MN. We’ll give you bios, photos, and source language you can use.
4. Direct delivery or LTL.
Northern + Central MN restaurants: We run direct delivery routes. Free above order minimum. Tuesdays and Fridays for most accounts.
Outside our delivery radius: Refrigerated LTL with insulated packaging. Frozen items use dry ice. Standard transit 1–3 days within the Upper Midwest, 3–5 days nationally.
For Grocery & Co-ops
Retail-ready, UPC-coded smoked sausage and prepped meat for the meat case.
Open →For Foodservice
Schools, hospitals, senior living, catering, and broadline distributors.
Open →Co-Packing & Private Label
Your brand, our smokehouse — contract manufacturing for retail and D2C brands.
Open →Wholesale Buyer’s Guide
How to source, vet, and contract with a wholesale meat supplier.
Open →5. FAQ.
Can you cut steaks to our spec?
Yes. Ribeyes, NY strips, tenderloins, sirloins, and flat irons, cut to your weight and thickness. Portion control if you want it.
How is the ground beef blended and packed?
Standard 80/20 or custom blends, bulk or 1-lb chubs. Ground daily.
How long does it take to open a restaurant account?
Tell us your menu, volume, and geography, and we’ll send a sample order and a spec sheet within a week. From there you approve the spec and we set an order rhythm.
Do you deliver to restaurants?
For Northern + Central MN restaurants we run direct delivery routes — free above order minimum, Tuesdays and Fridays for most accounts.
What if we’re outside your delivery radius?
Refrigerated LTL with insulated packaging. Frozen items use dry ice. Standard transit is 1–3 days within the Upper Midwest and 3–5 days nationally.
Can we name Stittsworth on our menu?
Yes — “Stittsworth Meats, Bemidji” on the menu is a real differentiator in MN. We’ll give you bios, photos, and source language you can use.
Open a restaurant account.
Call (218) 586-2149 or use the wholesale inquiry form.
Part of the Wholesale Buyer’s Guide series.