Meats by Linz University
Dry aging and wet aging processes, cattle and hog diagrams, and Meats by Linz informational videos, here is where you can find out more of not only Meats by Linz and Linz Heritage Angus, but meat as a whole.
Our beef meat map below helps you locate where different cuts of meat come from on the animal and our pork meat map will be available soon! The Dry Age and Wet Age pages help aid in understanding what happens during each aging process and the differences between the two. Be sure to visit often for new content and information.
In the near future our Education section will include informational documents and videos on everything from breaking down subprimals to pro cooking tips.