Hear what our customers have to say!

Tre Wilcox

When I was the Chef de Cuisine at Abacus Restaurant it was a day-to-day challenge to seek out the best products to serve. After the second “five star” rating from The Dallas Morning News it became clear to me that I needed a meat company that would provide the service and the selection I need, and would care about the same day-to-day challenge as I do: to seek out the best product.

The staff at Winn Meat Company is not so big that you slip through the crack and your orders are lost or forgotten about. My sous chefs never had any problems with the service or products remaining consistent.

Now working as a private chef, I still look for the same quality and selection of meats for my clients. Winn Meat Company still takes care of my every need even though I am a one-man operation. I am truly grateful to have such a high-end meat company in Dallas.

Sharon Hage
Owner and Executive Chef
York Street, Dallas

Winn Meat Company was actually the only vendor or purveyor in town who was there with me at the opening of the restaurant. They went out of their way to procure some very special items for me. Being a new restaurant, they took a chance and I’m very grateful for that. I like using naturally raised and organically fed meats, and they were willing to support that.
The fact that they cut their meat on their premises enables them to really provide the service that we need. We’re a small, upscale restaurant, so Winn’s service and delivery schedule fits our needs. We’ll ask them to cut something a certain way, like our short ribs, and they can do that for us – they’re not just shipping big boxes out.

I like it that they are family-owned, and small, like we are. That’s reflected in the service they’re able to provide.

Glen Shepherd
Executive Chef, Berry Creek Country Club
Georgetown, Texas

When I invite my members into my kitchen, I do so with confidence because I know I am doing everything right and can be proud of the kitchen I live in. Winn Meat Company has recently proven they feel the same way about their operation. I toured the entire facility recently and was blown away by the sense of teamwork and professionalism exhibited by the entire team at the plant. Chef Jamie prepared a wonderful meal for us from their professional test kitchen that really showcased their meat line and the level of pride they take in their products. It was a real treat to share that with Mr. Winn and Walter Wilkerson who took the time to dine with me and get to know me not only as a customer but as a fellow professional in the food service industry.

They have made a customer for life out of me and I challenge any of the chefs in the industry to give them the time to make a believer out of them. They walk the talk and really understand our needs.

Scott Gottlich
Owner and Chef
Bijoux, Dallas

Winn Meat company is in the top tier of quality of ingredients and service. That is the reason I have used them for years and will continue in the future.

Ted Grieb
Executive Chef
Dakota’s, Dallas

We buy our meats and wild game from Winn Meat Company. It’s good working with them because you know they’ll go out and find the product you are looking for, whether it’s organic or some other special request. If it’s out there, they’ll find it.

One thing that differentiates Winn Meat Company is the high quality of their products and their butchering. They’ll take my specifications and follow through with them exactly. One time I had them take out the eye of the prime rib, which they did, and then they rewrapped it with the fat cap. And, they’re good at coming up with new techniques.
From a service standpoint, they’re very dependable. They’re always on time and great with hot-shots. And, they always make sure you’re doing okay, like when times were tough with the economy and steakhouses took a downturn, they’d help out the best they could with prices.

These guys are so personable. It’s like buying from a family instead of a company. You really get to know them and that makes a big difference.

David Sokol
Executive Chef, Brook Hollow Country Club Dallas, Texas

Over the past seven years I have done business with Winn Meat Company and for the past three years I have used Winn Meat Company for the majority of my center-of-the-plate proteins with a lot of the meat being Sterling Silver products. The quality of the product is a main reason for doing business with them but another large factor is the excellent service their team provides Brook Hollow Golf Club. I have been the chef for Brook Hollow Golf Club for over 20 years, and the great quality products and proper specs which Winn Meat Company supplies me with sure make my job a lot easier. It is a great pleasure doing business with them.

Marc Cassel,
Executive Chef,
Dallas, Texas

If I have an event or a product I want to try, I’ll go to Winn. They deliver in a timely manner and the people doing the work are skilled. There are never any mistakes.

If there’s a new product I’ve read about or something not in the mainstream, they’ll try to find it or replicate it for me. It’s nice to have a resource like that – especially locally.

Charles Clark
Ibiza & Catalan,
Executive Chef/Owner

I have done business with Winn Meat Company for the past three years. I will continue to work exclusively with Winn because of their superior products and the unmatched level of service they offer. Ordering from Winn isn’t just a business relationship, it’s a personal one. They give me their cell phone numbers in the event I need to place an order on a Friday night.  Each time I order from Winn, I am confident that I will receive quality products exactly when I need them.

David McMillan
Owner and Chef
62 Main, Colleyville
Former Executive Chef, Nana Grille at the Anatole

When I was at Nana Grille, Winn Meat Company provided aged meats, specialty veal and lamb to the particular specifications we needed. Their ability to work on specialty cuts allows you to do what you want to as a chef. They’re not too small, and they’re not too big that you get lost in the shuffle. I’ve always worked with Karl, and I like the fact that he was also a chef. He’s good not just in the specifications or processing, but also in the end use. He speaks “chef’s language.”

And, they’ve built a great crew of professionals – from the financial side to the meat side. To have that kind of power in a company their size is tremendous.

Chef Jake Duplantis
Executive Chef and Director of Food
Lone Star Park at Grand Prairie
(serving an average 12,000 people a day during racing season.)

Lone Star Park at Grand Prairie has the largest white cloth restaurant in Texas, with 1200 seats in all. We also serve a buffet for 600 people every day. We cater to 1000 people in the picnic area and there are 50 private suites we take care of.

Winn Meat Company is where I go for all my specialty meat items. They bring in Bar-K Brisket, for example, and stock it for me. They really care about their customers. When you call Todd or Walter, you talk to them personally. They thrive on personal service for the customer. If I have a problem and can’t find the product I need, they’ll research it for me, find some options and then tell me what they’ve got and give me their best prices.

For example, everybody sells ground beef. I could go to 20 companies for 80/20 ground beef. But I couldn’t call them late on Friday night and get what I need on Saturday morning. You can depend on Winn Meat Company to be there when they say they’ll be there.

Carmen Summers
Director of Purchasing
Consolidated Restaurant Operations

We’ve been working with Winn Meat Company almost 20 years for selected products in our restaurants. They’re always easy to work with and very accommodating. They offer consistency of product and competitive pricing. This is a relationship that works extremely well.