Direct to your door
StripeGrilling season isn't over yet. Bring home the finest Linz Heritage Angus beef today, shipped directly to your door!
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Available from Meats by Linz
StripeMeats By Linz is proud to offer Artisan Sonoma Foie Gras and Westholme Australian Wagyu. Learn more about these exciting new offerings here.
See DetailsThe Ultimate in Dry Age
Linz Heritage Angus
StripeMeats by Linz has one of the largest state of the art Dry Age rooms in the country! Some of the beef that we dry age has a light age of 2 weeks while others are aged for up to 85 days and beyond. Click below to learn more about our Dry Aging program.
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Steakhouse Preferred
StripeInfluenced by Chicago’s history as the authority on beef, Meats by Linz has grown from a neighborhood butcher shop into one of the most renowned meat purveyors in the country. We proudly remain family-owned with a sharp focus on consistency, quality, and integrity.
About Us
Linz Heritage Angus
StripeOur breed specific Black Angus program is raising the bar in the meat industry. Linz Heritage Angus can be found on the menus of some of the top chefs across the country and around the world.
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Educate
StripeDry Age. Wet Age. What's the difference? Whether you're an experienced Chef or just a foodie looking for some steak knowledge, welcome!
Our Educate section is here to provide ideas and knowledge in everything MEAT!
World Wide!
StripeWith facilities in both Chicago and Dallas, Meats by Linz has distribution and export partnerships nation wide and around the globe! Reach out to us today for more information on serving your customers the absolute best.
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Quality, every step of the way
StripeQuality is managed and monitored each step of the way. We believe that quality dictates value and Meats by Linz has been standing behind those words for over 50 years...
Food is art. Every step of the process takes true craftsmanship. Just as a Chef combines ingredients to create the perfect dish, we forge our creativity with every cut...
Meats by Linz always comes through and they always go the extra mile to get what we as chefs need to serve a great product. - Tony Mantuano James Beard Award winning Chef