Winter Meat was established in March 1967 by John and Berta Winter. After the German immigrants arrived in 1949, John was employed at packing houses in Kansas City, Kansas.
The death of John in 1990 left the business to be exclusively run and operated by his sons: Jack and Perry.
John was a master butcher in Germany and the philosophy and art of meat processing was directly passed down to his sons. It was John’s strong believe that extreme sanitary conditions and meticulous hard work were to be fundamentally and clearly understood in order to produce quality products and maintain an effective business.
Their thirty-five year business has diversified to meet customer’s demands. Aside from butchering and processing, they began smoking meats to cater special events.
During hunting season, Winter Meat has become popular in the Kansas City Metro area for processing game. Misconceptions within the general population, regarding “field dressing,” brought about the creation of the field dressing manual to explain the facts. They offer a line of equipment, which is the same as used in the plant that can make this process easier and cleaner. A section on the importance of maintaining sharp knives was added.
For the do-it-yourself processor seasonings and marinades for sausage, jerky and flavored meats are offered.
Jack and Perry’s pledge to their customers to continue to keep all goods and services to the highest standards as it has been since the beginning. They would like to thank all customers past and present for the privilege of serving them.
The death of John in 1990 left the business to be exclusively run and operated by his sons: Jack and Perry.
John was a master butcher in Germany and the philosophy and art of meat processing was directly passed down to his sons. It was John’s strong believe that extreme sanitary conditions and meticulous hard work were to be fundamentally and clearly understood in order to produce quality products and maintain an effective business.
Their thirty-five year business has diversified to meet customer’s demands. Aside from butchering and processing, they began smoking meats to cater special events.
During hunting season, Winter Meat has become popular in the Kansas City Metro area for processing game. Misconceptions within the general population, regarding “field dressing,” brought about the creation of the field dressing manual to explain the facts. They offer a line of equipment, which is the same as used in the plant that can make this process easier and cleaner. A section on the importance of maintaining sharp knives was added.
For the do-it-yourself processor seasonings and marinades for sausage, jerky and flavored meats are offered.
Jack and Perry’s pledge to their customers to continue to keep all goods and services to the highest standards as it has been since the beginning. They would like to thank all customers past and present for the privilege of serving them.
THANK YOU
Jack and Perry Winter