Prime News

NOVEMBER 2007
ARCHIVES | winnmeat.com

cornucopia

The energy and fun of the holiday season are what we all look forward to all year long – for personal and professional reasons all around. It’s a time to be thankful for the year’s success, and a time to build relationships for the years ahead. Celebration of the blessings of family and friends happens on so many levels!

Clearly, the enjoyment of fine foods is growing to be more and more of a priority for consumers, and they are looking to the restaurant and hospitality business to provide entertaining experiences and convenience and to improve their quality of life. Each year, the holidays provide a great opportunity to build relationships and impress.

Our expert team is here to help you and your team shine on center-stage at the center of the plate!

This issue of Prime News offers some great solutions to showcase the best and maintain value for your business, with such great products as dry-aged beef, incredible hams and turkeys from the best sources, along with wild game that can add a whole new level of flavor experience to your menu.

As we all give thanks for blessings this November, we want to express our heartfelt thanks to you for your business and for your friendship.

All the best to your team,

The Winn Meat Company Team

Winn Meat Co.

Venison

Get your holiday game on!

Fall and winter are the perfect seasons for the richness and luxury of wild game. Winn Meat Company has a variety of choices for you, from fine selections such as wild boar, rabbit, elk, pheasant, squab and more.

Game can be expensive, so proper preparation and cooking techniques are paramount. Brining is a great way to preserve moisture in this very healthy and lean protein.

In this edition of Prime News, we’re focusing on venison. Venison pairs well with fall spices like cinnamon. See C hef Jamie’s recipe!

Dry Aged Beef - The Flavor of Luxury for Holiday Guests

Winn Meat Company has one of the few dry-aged beef programs in the United States. Frankly, there’s more to beef than meets the eye these days. Among the questions that come up: What is “Aged Beef?” Does it refer to the age of the animal? Where is this aging taking place? In the cooler, or outside in a barn? Do I want dry-aged or wet-aged? I don’t want a “dry” steak. I like mine juicy! Does this mean “wet-aged” is better? I’m confused! Read Full Aricle

Venison: Another Fabulous Holiday Flavor

WMC Vice President of Product Development and Corporate Chef Jamie Samford has an incredible venison chop recipe to help you brainstorm on using the amazing flavor of venison to add some star-power to your holiday menu.

Did you know that:

The term 'venison' originally referred to the edible flesh of any wild animal. During the Middle Ages in England, it referred to the flesh of any animal killed in the hunt. Wild boars, rabbits, hares, bears, etc were all referred to as venison. As recently as the 19th century, even kangaroo was included.

Today the term is used to refer to deer meat (wild or farm raised), especially fallow deer, red deer, roebuck, elk, antelope and reindeer.

Source: foodfacts.com

Time-honored Table Traditions: Ham and Turkey

You need to take care of guests who want the traditional holiday favorites. Winn Meat Company has the finest offerings of hams and turkeys around!

WMC Sales Team Member Michael Pearce’s Braised Short Rib Recipe Wins Austin Chef Fans!

Short Ribs

Here’s a great example of how Winn Meat Company’s culinary expertise hits the mark with meeting chef’s specifications.

Our Austin Sales team member Chef Michael Pearce presented Chef Tyson Cole, winner of Food & Wine’s chef of the year 2005, and his Sous Chef Paul Qui, of Austin’s Uchi restaurant, with his famous Braised Short Ribs on Truffle Accented Celery Root Purée. Chefs Cole and Qui were so impressed with the high-quality cut and flavor, they began serving braised short ribs on their wonderful menu at Uchi.

Chef Michael Pearce’s Celtic recipe was featured in Bon Appétit, and also has won acclaim from the Austin Celtic Society: “The meat was so tender it was just looking for any excuse to dissolve apart, and the purée was rich with the aroma of white truffles. Served alongside were brussels sprouts and the intended headliner of the plate, Kobe-style beef, but it was the short ribs that won our hearts and mouths.”

These short ribs make a beautiful presentation, not to mention the tenderness and flavor.

Other short rib options for braising that are available form Winn Meat Company’s fine selection include:

Beef (Kobe or Sterling) Buffalo and Veal.

Chuck flap
English
bone in, 1,2 or 3 bones
boneless
“Martillo”
Petite

Various weights available

Citrus cinnamon grilled Venison chops
See Recipe

The Planning Zone
Does November drive you Nuts? We can help...
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Winn Meat Company Names Jody Eden as Vice President of Warehousing and Logistics

Winn Meat Company Honored at Sterling Silver® Summit

Winn Meat Company Supports March of Dimes at Signature Chefs Houston

Chef Jamie Samford, WMC Vice President of Product Development and Corporate Chef, hosted one of the star stations at Signature Chefs Houston 2007... See Photos

Winn Meat Company Salutes Iron Chef Charles Clark of Houston’s Ibiza
Congratulations to Winn Meat Company customer Charles Clark, of the famous Houston dining destination Ibiza, who competed on Food Network’s Iron Chef. Chef Charles lost a close match to Mario Batali. We also want to congratulate Chef Charles on his beautiful new restaurant, Catalan Food and Wine. Bravo, Charles!

Stephanie Davis

WMC Star Employee:
Steve Stumpf
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