Wednesday, July 25, 2007

Dallas-based Winn Meat Company introduces the world’s first dry-age web cam

By Pegasus News wire

DALLAS — Meeting the world's demand to know more and more about where there food comes from and the processes behind specific flavors and seasonings, Dallas-based Winn Meat Company has launched the world's first web cam to showcase the fascinating process of dry-aging beef.

"After much thought and months of discussion at every level of our company, it finally occurred to us that the world needs a Dry-Age Cam!" said Jamie Samford, Corporate Chef, Winn Meat Company.

Photo not provided by Winn Meat

Nothing captures the public's eye like aged beefcake

"What could possibly be more exciting for our customers than watching proteolysis at work! At least 21 days of sheer bliss for the steak that is selected for our dry-age program."

To illustrate how important the process of proteolysis is, Winn recently introduced PRIMO, the Pampered Steak to the worldwide community of food fans. PRIMO's 21-day experience is documented here on their website , with photographs that illustrate the changes in color, texture in the dry-aging cooler.

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 explored and pursued its signature, custom dry-aging program through a collaboration with Ted Grieb, Executive Chef of Dakota's in Dallas.

Source: Winn Meat Company

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