Prime News

2008

We’d like to start this brand new edition of Prime News with sending everyone all the best wishes for a fabulous, healthy and prosperous 2008. It’s already proving to be a great year for the restaurant business!

The early time of year is about new beginnings and making smart decisions to set the tone for success. All of our customers have great success stories that we’d like to start sharing with our Prime News audience. This issue of Prime News highlights some of the star restaurants of the Southwest who are Winn Meat Company customers. We know that you’ll enjoy hearing about their great center of the plate solutions with us.

Also in this issue, we’re highlighting one of our star business partners: Nueske’s Applewood Smoked Bacon. They are a standard-setting brand in the fine protein business, and we want to be sure that you remember their amazing products when planning your menus and service in 2008.

Another stellar Winn Meat Company fine product partner, Sterling Silver® Premium Meats, will be a powerful promotional partner at special events throughout Texas in 2008. Stay tuned for stories about the wonderful offerings from Sterling Silver that are helping our customers pamper the palates of their guests, with every bite.

Let us know how we can help your team.

The Winn Meat Company Team

Winn Meat Co.

Sterling Silver Nueske's

Sterling Silver Premium Meats® and Nueske's Team Up for a Delightful Winter Meal

Applewood Smoked Bacon and Heirloom Kale Stuffed Cordelico™ Sirloin Steak
Roasted Pineapple – Chipotle Glaze
Sweet Potato & Toasted Pecan Spoonbread

Two of the biggest stars in Winn Meat Company’s stellar line up shine through here. Bacon and beef is a match made in heaven and this recipe will show you why. The complex, slightly sweet smoke flavor of the bacon enhances the Cordelico™ Sirloin’s meaty richness. A little tart, sweet and spicy from the glaze and earthiness from the spoonbread brings this dish all together.

Cordelico™ Sirloin, what in the heck is that exactly? A sweet name for sirloin flap meat. Technically, it is a trimmed portion of the Abdominus Internus on the inner surface of the bottom sirloin butt and loin wing, which comes from the primal flat cut loin. A neighbor of the T-bone and Porterhouse, on the short loin. Still not clear, me either. I do know this; it tastes great, is priced right and is very versatile (steak, salad, sandwich, etc.) and the French call it bavette d’aloyau. It is a nice piece of sirloin that has gone unnoticed and underutilized for years. This is your new hanger, skirt or flank steak. Recipes are in “from Jamie’s Kitchen”

Winn Meat Company Success Stories Across Texas
Read about our partnerships with these fine restaurants

Ted Grieb
Dakota's Restaurant, Dallas

Kenobi
Kenobi Restaurant and Sushi Bar, Austin

Steamboat House, Houston

Winn Meat Company and
Sterling Silver® Premium Meats Promotional Partners for 2008

Coming up in February in Houston at the Houston Live Stock Show and Rodeo, Sterling Silver Premium Beef and Pork will be prepared with a fabulous recipe by Winn Meat Company corporate chef Jamie Samford at Winn’s Second Annual Chef’s Night Out event – a fun event to provide Winn Meat Company customers a special evening of food and drink. We would like to thank Schepps Dairy, Provimi and KBA for thier participation.

Additionally, Chef Jamie will feature Sterling Silver Premium Beef in his recipe for Savor Dallas 2008 – hosted in March. Chef Jamie will wow guests with a showstopper at the Savor Dallas International Grand Tasting.

Applewood Smoked Bacon and Heirloom Kale-Stuffed Cordelico™ Sirloin Steak, Roasted Pineapple-Chipotle Glaze, and Sweet Potato & Toasted Pecan Spoonbread
See Recipe