 National Poultry Day is
March 19. What about gamebirds?
Fine poultry can be pure poetry - especially when it comes to gamebirds...
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Featured Vendor: Nueske
New in 2007 to the Winn Meat Company fine product lineup is Nueske’s Famous Applewood Smoked Meats. Here’s some background on this incredible brand that is the standard-setter in the industry.
Nueske family ancestors came to Wisconsin in 1882, bringing with them European skills of Applewood smoking, and dozens of recipes for spicing and curing meat. These formulas were generation-tested, improved to perfection. After all, they were for our family. They had to be good.
In 1933, R.C. Nueske decided to market his smoked bacon, sausage, turkeys and hams. He couldn't find a flavor as good as our family recipe anywhere else; there had to be a lot of folks out there who had no way of knowing just how good eating could be. R.C. knew our family's meats would sell, despite the Depression... people needed cheering up, something new and exciting to try. So he loaded up his truck, and took to the local roads. It wasn't long before folks were coming to him.
R.C. taught his sons, Bob and Jim, how to select meats for the right combination of leanness and tenderness... the secrets of blending spices and curing... all the procedures for preparing quality smoked meats. He also showed them how to get the Applewood smoking fires just right, and how to keep them that way.
Of course, Nueske’s has made many changes in their production processes over the past 60 years. Their plant is modern, well-equipped, employing state-of-the-art packaging equipment adaptable to any private labeling program. They have full-time USDA inspection, and we meet all export requirements. And they provide fast, reliable delivery.
The recipes? Unchanged, traditional. They still import their spices and blend them by hand. They still insist on using the leanest meat. They refuse to use any binders, fillers or extenders. They don't "hide" fat by emulsifying it. "No Water Added" means just good meat, leaving texture and flavor as they're meant to be.
Nueske’s loads their smokehouses carefully, grouping product according to weight and size. With the perfect blend of time and temperature, their meats are smoked The Old Fashioned Way over glowing embers of sweet Applewood. It's patience that yields excellence... and they are very patient.
Assembly-line Quality Control is NOT the Nueske way. Instead of statistical random-sampling to estimate product quality, we assure perfection by inspecting many times throughout the process... individually tasting every batch. And how do Nueske Meats measure up to USDA standards? The government's requirement for residual nitrites allows a level almost 25 times greater than what our bacon has, and 40 times beyond the levels found in our ham!
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 Introducing The Planning Zone!In an effort to continually bring our customers value through solutions we would like to introduce a new feature to Winn Meat Company’s electronic newsletter, Prime News. Drum roll please………….
THE PLANNING ZONE!Read More
Savor Dallas is Here! WMC is hosting the Texas Outlaws Party!
Chef Jamie Samford and Winn Meat Company are proud to be supporting the Texas Chef community by hosting the Savor Dallas Texas Outlaws Party on March 10 – the official after-party for the Savor Dallas International Grand Tasting. Come join us at the Hilton Anatole from 10 pm to midnight for great food and fun.
March 9 and 10, 2007
www.savordallas.com
St. Patrick’s Day:
 a day for lucky feasting and business building
Corned beef was brined before brining was cool. Corn originally referred to any small particle like a grain of the coarse salt used in the brine. Corned beef became associated with Saint Patrick's Day in the late 1800's when Irish immigrants living in New York City's Lower East Side were looking for an inexpensive substitute to the Irish bacon they traditionally ate with cabbage. They found it in thier Jewish neighbors meat markets.
Winn Meat Company carries the best corned beef available, Aries, raw or fully cooked.
WMC Star Employee:
Jose Vargas
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