Dry Aging

Winn Meat Company’s signature dry-aging process is setting the standard for a fabulous beef experience. To illustrate how important this process is, Winn introduced PRIMO, the Pampered Steak to the worldwide community of food fans. Primo’s 21-day experience is documented here with photographs that illustrate the changes in color and texture in the dry-aging cooler.

“We’ve developed this signature process and decided to take it on as a business in 2003,” said Walter Wilkerson, President of Winn Meat Company. “Our customers are looking for innovation and, ultimately, the best product available. Dry-aging delivers the most tender and flavorful beef possible, and we’re proud to have had such success in our dry-aging program.” 
Winn Meat Company explored and pursued its signature custom dry-aging program through a collaboration with Ted Grieb, Executive Chef of Dakota’s in Dallas.