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
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WINN MEAT COMPANY:
EXPERTS ON MEAT BUSINESS
IN TEXAS, THE SOUTHWEST AND UNITED STATES
“Texas enjoys a fabulous restaurant industry and is fortunate to have many talented chefs both home grown and from around the world. Texas’ world-class transportation infrastructure sourcing of the finest and often most unusual ingredients to meet the varying demands of our chef customers. From high-quality fed beef to a variety of fresh European Mushrooms to New Zealand Lamb, Winn Meat Company is able to consistently procure the finest ingredients available.Domestically, procurement of fine grain-fed beef is an excellent example of the changes in our industry. Even today, some restaurants still base their buying decisions based on the geographic location of their meat cutter. It is not unusual to hear that a restaurant prefers to deal with a Chicago meat cutter because of the great history of the Chicago stockyards. The fact of the matter is that it has been many years since Chicago had an active stockyard industry and the well known Chicago cutters procure the same beef from the same slaughter facilities as does Winn Meat Company, right here in Texas. In the great state of Texas, you now do not have to look far to procure the finest ingredients available!”
Walter Wilkerson, Owner
“In today’s climate with needs for ever more particular standards for food quality and safety, the vendor/purveyor relationship is paramount. It is great that the consumer is becoming more informed and can appreciate the complexity of the food business and just how important high-quality sources for food, especially protein, are. They need to count on restaurants for quality, and our customers need to count on us for the best. We are diligent about our selection of business partners, and have been throughout our history. It’s something any successful meat provider must have in clear focus at all times.”
Todd Winn, Owner
“Our customers have become better informed about sources, standards and quality of protein products and that is reflected in our requests and business from fine restaurants and hospitality customers throughout the Southwest.”
Gary Grady, Vice President, Sales and Marketing“This is an incredible time to be a chef. There are more and more choices of high-caliber protein to provide a palette for creativity and more diverse food experiences. From heirloom meats to special procurement from regions throughout the world, chefs have immediate access to the globe’s bounty of protein.”
Jamie Samford, Corporate Chef
and Product Development Manager
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