Grade Quality

Beef grades may sound complicated, but they don’t have to be. We’re breaking down the 1-2-3s of beef grading so you feel confident in your Linz Shop order.

Grade Quality

Linz Heritage Angus Grades

Our goal is always to bring you the best in meat. We are proud to offer USDA Prime and Upper 2/3rd’s Choice to consumers for the first time ever. Our Meats by Linz’s state-of-the-art facility is USDA inspected and certified. But we commit to more than that. We go above and beyond the guidelines of the USDA in producing safe, wholesome, high-quality products. USDA grading is based on the amount of marbling (intramuscular fat) that is found in beef. The more marbling, the higher the grade. Here’s a breakdown of our grading and what you can expect from each one:

Linz Heritage Angus Prime

Here is where steakhouses set themselves apart from competitors. Only 2 percent 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 evolved today 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 fourth consecutive generation of the Linz family - strives to perfect our workmanship and refine our 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 with 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. We’re proud to be able to offer them to you, direct to your home so that every dinner can become an unforgettable experience.

Wet Age Beef

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 supermarket will not have the same amount of aging 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 Age Beef

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 steak with a unique flavor profile. Our cutting facility houses the largest state-of-the-art dry age room in the country, making our Meats by Linz dry aging program second to none.