Grade Quality
Linz Heritage Angus Grades
Meats by Linz’s state of the art facility is USDA inspected and certified. We make a great effort to go above and beyond the guidelines of the USDA in producing safe, wholesome, and high-quality products. We are proud to offer USDA Prime and Upper 2/3rd’s Choice to consumers for the first time ever. USDA grading is based on the amount of marbling (intramuscular fat) that is found in beef. The more marbling, the higher the grade.
Linz Heritage Angus Prime
Here is where steakhouses set themselves apart from competitors. Only 2% of cattle are graded as USDA Prime Beef at harvest. USDA Prime has the most abundant marbling out of all the USDA grades which makes it the most tender and flavorful. LHA Prime is also breed specific, guaranteeing an exquisite experience with every bite.
Linz Heritage Angus Reserve (High Choice)
“Reserve” is what we refer to as our hand selected upper 2/3rd’s Choice. It is served in Steakhouses around the world and commonly known as “Steakhouse preferred”.
Quality, every step of the way
For two centuries, Chicago has been recognized around the world as the heart of the United States’ meat industry. Originally a hub for slaughter and distribution, Chicago’s meat industry has today evolved into a center for steak cutting and distribution. With modern technology, an abundance of skilled meat cutters, and large, decades-old companies like Meats by Linz, Chicago has maintained its reputation as the premier source of fine cut steaks and chops for restaurants around the world.
Today, Meats by Linz - owned and operated by the third consecutive generation of the Linz family - strives to perfect its workmanship and refine its ever growing national and international distribution operations. While some companies are satisfied with the normal NAMP cutting specifications, Meats by Linz goes several steps beyond by seeking exceptionalism through our “Chicago Trim” standard. Our customers notice the difference - Meats by Linz Steaks and Chops are in high demand across the country and around the world.
Wet Aged Beef Wet aging beef is primarily done by high end meat purveyors that want to produce the highest quality product possible. The beef found in a typical meat market or super market will not have the same amount of age as product from Meats by Linz. We take our aging processes very seriously to ensure that by the time it reaches your plate, it's as tender, juicy, and flavorful as possible.
Dry Aged Beef Dry aged beef is soaring in popularity, both in the fine dining community and with home chefs alike. This artisan style dry aging process allows the enzymes to break down over time while creating a rich and buttery end product with a unique flavor profile. Meats by Linz dry aging program is second to none.