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.
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.
What We Supply
Built 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.
How It Works
From inquiry to first delivery.
1. Call or email.
Tell us your menu, your volume, your geography. We’ll send a sample order and a spec sheet within a week.
2. Approve the spec.
Cut weights, thicknesses, packaging format, frequency. We dial it in until your kitchen agrees.
3. Set the order rhythm.
Weekly, bi-weekly, twice-weekly — whatever matches your turn. We’ll fit you into our delivery routes.
4. 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.
Delivery
Direct 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.
Part of the Wholesale Buyer’s Guide series.