Where It All Started
Established in 1928, Winner’s Meats has continued the work of producing quality meat products for nearly a century. Our founder, Robert, began processing beef and pork in his barn for neighbors and friends. The three generations of Winners that have followed Robert continue to strive to maintain our customers’ trust and produce a quality product.
We’re often asked about the longevity of our success, and Winner’s President Brian Winner believes it’s as simple and timeless as our approach to producing fresh, quality meat.
“You have to work long, hard, and have dedication to the family business; that’s what it takes to succeed. We work right beside our employees, whether it is cutting meat or scraping the floor, if that’s what needs to be done.”
Our philosophy of hard work extends from the harvest room floor, to the fields, the barns and to the corner office, with all employees expected to do their part regardless of their last name.
Multiple Generations, One Business
Third & Fourth Generation with Retirees
Back Row (Left to Right): Ted, Will, Troy, Jesse, Rob, Travis, Brian
Front Row (Left to Right): Steve, Terry, Mike, Jay, Alan
Our Purpose
Our commitment to a fresh, high-quality product has never changed. We’re proud to say that our meat is:
- Hormone-free
- Fresh with fewer ingredients
- USDA-inspected and certified
We own and oversee the entire process of our production, from producing the grain we feed our animals to harvesting and processing.
Our commitment to a vertically integrated process ensures that from the fields to the butcher’s block, we control every step, providing the freshest, highest-quality meats to your table. Sure, it’s more work, but we think the end result is well worth it.
