Wholesale · Foodservice
Institutional meat that doesn’t taste institutional.
For schools, hospitals, senior living, catering, and broadline distributors. USDA-inspected, real recipes, scalable production. The cafeteria upgrade.
Institutional foodservice often defaults to commodity meat from the cheapest broadline supplier. There’s a reason: budgets are tight, volumes are huge, and most operators don’t have time to source from a butcher. But for operators who care about what’s on the tray — especially in schools, hospitals, and senior living, where the meals matter to the people eating them — a real butcher supplier is a meaningful upgrade.
Who We Serve
Institutional buyers.
K-12 & Higher Ed
School lunch programs, college dining halls. Bulk ground beef, brats, hot dogs, hamburger patties — sized for scratch kitchens.
Hospitals & Senior Living
Nutrition-focused service. Lower-sodium options available. Texture-modified preparations on request.
Catering & Events
Wedding receptions, corporate catering, festivals. Brat trays, summer sausage gift boxes, party-size bundles.
Broadline Distributors
For distributors who want a regional butcher SKU in their book to differentiate from commodity competition.
What Foodservice Buyers Get
Built for production kitchens.
Bulk pack formats.
10-lb chubs of ground beef. 5-lb packages of bulk sausage. 40-lb cases of brats. Sized for line cooks, not retail shoppers.
Nutritional documentation.
Full nutrition panels, ingredient declarations, allergen statements. Required documentation for school nutrition programs and hospital purchasing standards.
Consistent production lots.
Same recipe, same spec, every order. Critical for menu costing and operator training.
Local sourcing story.
For schools and hospitals participating in “local food” programs (USDA Farm to School, state-level local food incentives), Stittsworth qualifies as a local Minnesota supplier.
Part of the Wholesale Buyer’s Guide series.
Talk to a foodservice rep.
Call (218) 751-1320 and ask for foodservice. We’ll work through volume, packaging, and pricing.
Foodservice Inquiry