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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

FOR THE ART OF WATCHING FINE BEEF DRY (AGE), WINN MEAT COMPANY INTRODUCES PRIMO, THE PAMPERED STEAK ON WORLD’S FIRST DRY-AGE WEB CAM Winn’s Signature Process Features Cargill’s Sterling Silver® Beef DALLAS (July 23, 2007) – Meeting the world’s demand to know more and more about where there food comes from and the processes behind specific flavors and seasonings, Texas-based Winn Meat Company has launched the world’s first web cam to showcase the fascinating process of dry-aging beef. Winn Meat Company’s signature dry-aging process is setting the standard for a fabulous beef experience. To illustrate how important this process is, Winn recently introduced PRIMO, the Pampered Steak to the worldwide community of food fans.  Primo’s 21-day experience is documented at www.winnmeat.com, with photographs that illustrate the changes in color, texture in the dry-aging cooler. What happens to beef when it is dry-aged that creates such a buzz? The scientific word is proteolysis, or breakdown of muscle proteins. This process depends on specific enzymes that focus on digesting proteins when the animal is alive. When the animal is harvested, these enzymes are released into the meat where they begin to breakdown proteins into their more flavorful components, amino acids, and act on the muscle tissue to make it softer. This all occurs under very controlled conditions, temperature of 35-38 degrees F, and humidity of 50-60% with a very controlled air flow over the meat. All Winn Meat dry-aged beef is dry-aged at least 21 days. Winn Meat Company’s impressive process has a powerful foundation with the use of the United States’ leading premium program of beef from Sterling Silver® Premium Meats, sourced from Cargill Meat Solutions. “We’ve developed this signature process and decided to take it on as a business in 2003,” said Walter Wilkerson, President of Winn Meat Company.  “Our customers are looking for innovation and, ultimately, the best product available.  Dry-aging delivers the most tender and flavorful beef possible, and we’re proud to have had such success in our dry-aging program.”  Winn Meat Company explored and pursued its signature, custom dry-aging program through a collaboration with Ted Grieb, Executive Chef of Dakota’s in Dallas. 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.