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We welcome queries from journalists on all topics associated with the protein business and its connection with restaurant and hospitality business in Texas, the Southwest and the United States. Our culinary and meat industry experts are available to respond to your questions. For information, contact Fran Gallagher, Praestar Public Relations, 214-762-6193, fran@praestarpr.com

WINN MEAT COMPANY OFFERS PREMIER LINE OF NUESKE’S APPLEWOOD SMOKED MEATS DALLAS (June 6, 2007) - New in 2007 to the Winn Meat Company fine product lineup is Nueske’s Famous Applewood Smoked Meats. Winn Meat Company will carry bacon, ham, duck, pheasant, turkey and chicken from Nueske’s famous smoked meats, made available to customers in a custom and timely system of delivery to meet customer specifications. “Nueske’s is a premier brand and we are proud to have them join the lineup of standard-setting protein products we make available to our restaurant customers all year long,” said Todd Winn, Co-President of Winn Meat Company.  “Nueske’s is the best in the country, and we look forward to growing and expanding business with their team.” The Nueske Tradition 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. In 1933, R.C. Nueske decided to market his smoked bacon, sausage, turkeys and hams. He couldn't find a flavor as good as his family recipe anywhere else; he thought that 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 his 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. The Quality Tradition Continues The Nueske’s recipes? Unchanged and 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. 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 Nueske’s bacon has, and 40 times beyond the levels found in Nueske’s ham. About Winn Meat Company Winn Meat Company has been providing food service clients with top-quality meat products and services for over 100 years. The company was originally founded as Bunting’s Wholesale Market in 1902. Robert Winn bought the company in 1974. Today, Mr. Winn’s son Todd and son-in-law Walter Wilkerson continue the family tradition of service excellence that is now the hallmark of Winn Meat Company. From specialty cuts to custom orders, Winn Meat Company is dedicated to giving customers not only high-quality products and services, but value. Capabilities range from sourcing unique products to in-house development of products to meet customer specifications. Winn Meat Company is proud of many longstanding relationships built on a commitment to quality and service.  Winn Meat Company offers a broad range of products, from true dry-aged beef to fresh foie gras.  For more background, please visit www.winnmeat.com.