The Linz Experience
October 16, 2026
The Linz Experience is more than bringing people together. It’s about celebrating the relationships, shared passion, and commitment to excellence that continue to move our industry forward. This year’s event was no exception, as ranchers, chefs, industry leaders, and valued partners gathered at Blue Branch Ranch in Byars,Oklahoma for two days of meaningful connections, unforgettable experiences, and a deeper look into the future of beef.
Throughout the event, guests had the opportunity to connect with fellow industry professionals, discover products from our valued partners, and exchange ideas that inspire what comes next. From conversations about cattle genetics to discussions surrounding culinary innovation, every interaction reinforced the importance of collaboration throughout the beef industry.
The first day welcomed guests with an evening dedicated to hospitality, celebration, and connection. Our Welcome Party created an opportunity for familiar faces to reconnect and new relationships to take shape. Beyond the entertainment and experiences featuring a custom cowboy hat bar, claw machine, and Rare Saint bourbon tasting, the evening reflected something central to who we are at Meats by Linz: the relationships we build are just as important as the products we produce.
On day two, guests experienced the foundation of the Linz Heritage Angus program firsthand. Guided tours with President and CEO; Fred Linz, VP of Cattle Operations; Anthony Randall and Ranch Manager; Ben Weis, of Blue Branch Ranch offered an inside look at the cattle, genetics, and carefully considered practices that contribute to the quality and consistency of our beef. Through conversations with our team and ranching partners, attendees gained a deeper understanding of the dedication, knowledge, and long-term vision behind our conception-to-plate approach.
Of course, the Linz Experience wouldn’t be complete without exceptional food. Throughout the event, Meats by Linz Corporate Chef Nico Luna, Executive Chef; Jose Luna, Bell and Evans Director of Customer Experience and Culinary; Chef Paul Greenblatt and our culinary team brought our products to life through thoughtfully prepared meals that showcased the craftsmanship and quality behind every cut. These dining experiences served as a reminder of the connection between the work that begins on the ranch and the final product served at the table.
As the second Linz Experience came to a close, one thing remained clear: the future of our industry is built through the people who believe in it. From the ranchers dedicated to advancing genetics to the chefs who bring our products to life, every individual plays an important role in the continued pursuit of excellence.
We extend our sincere gratitude to everyone who made this year’s event possible. To our guests for joining us, our ranching partners for their continued dedication, our sponsors, Bell & Evans, Fletcher, Mishima Reserve, Nueske’s, Barkeep Vodka, Rare Saint, Duraflame, Yoder Smokers, Budreck Truck Lines Inc., and Velocity Production and Packaging for their generous support, our speakers for sharing their expertise, and our entire team for bringing this experience to life, thank you.
At Meats by Linz, we believe that advancing the beef industry requires more than producing an exceptional product. It requires a shared vision, a commitment to continuous improvement, and relationships built on trust.
