In This Issue...
Jamie Samford, one of the Southwest’s leading chefs, has joined Winn Meat Company, a leading provider of fine meat products, to head the company’s expanded outreach to the continually growing upscale restaurant, country club and hotel business in Texas and neighboring states...
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From 1965 to 2004, chicken consumption has more than doubled in the United States, from 33.6 lbs./person/year in 1965, to 85.2 lbs./person/year in 2004.* Today, there are more and more choices for fresh chicken that allow food service professionals to provide customers with the highest quality options to meet this high consumer demand. Winn Meat Company carries a vast assortment of the highest quality free-range chicken to help make every recipe reach its highest potential! 
Source: US Department of Agriculture and Meat & Poultry Facts 2005. |
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Pan Seared Beef Tenderloin with Wild Mushroom Sauté
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"While mad cow disease and avian influenza can pose significant threats to animal health, they must not divert our attention from the pathogens that have a history of causing foodborne illness in the United States. We must continue focus on driving down the incidence of Salmonella and E. coli O157:H7 and the human illnesses they cause. Much progress has been made in recent years, and we cannot allow that progress to dissipate. These are the health issues that merit constant diligence through effective quality control and prevention programs."
- Joe Harris, Executive Director for the Southwest Meat Association |
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