Meats by Linz primarily only dry ages using USDA Prime and Upper 2/3s Choice product. These two grades of beef perform very well when dry aged. As the muscle tissue shrinks, the fat to muscle ratio is increased which adds to the flavor profile of the cut of meat. Since these two grades are the most abundant with marbling (fat within the muscle tissue) it creates the best quality product after dry aging and shrinking the volume of the muscle tissue.See Details
Dry Aged Linz Heritage Angus Reserve beef is nothing short of spectacular. Our LHA Reserve is hand selected upper 2/3rd’s Choice. It is served in Steakhouses around the world and commonly known as “Steakhouse Preferred”.See Details
Here is where you will find 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 before even being dry aged. Add in the dry aging process and it's a new ball game. The flavor, tenderness, and succulence of a USDA Prime Dry Aged piece of beef is unmatched. Meats by Linz predominantly dry ages our exclusive line of Linz Heritage Angus Prime product.See Details
"I have had the the pleasure of working with and watching Meats by Linz grow and evolve in the midst of an era of unprecedented steakhouse growth. The team at Meats by Linz consistently provides me with the highest quality beef that is always precision cut.
- Craig Couper, Executive Chef, Michael Jordan's Steakhouse