Extraordinary Ranchers

Fred Linz | Third Generation | President and CEO.
Photo Credit: +WeCreate Media. 

Meats by Linz has a fascinating history that dates back to 1963. It all began when Martin Linz, a butcher, used his winnings from a dice game to open a butcher shop in Calumet City, Illinois. Over the decades, the business evolved from a local butcher shop to one of the largest independent meat purveyors in the world. Today, Meats by Linz is renowned for its high-quality meats and the Linz Heritage Angus program, which emphasizes premium Black Angus beef.

The company remains family-owned, with four generations of the Linz family contributing to its growth and success. They continue to innovate while honoring their roots in the meat industry.

Meats by Linz boasts the largest dry-aging room in the United States at its facility in Hammond, Indiana. This state-of-the-art room can hold up to 20,000 pieces of subprimals beef at a time. The dry-aging process is meticulously controlled using advanced technology to maintain optimal temperature, humidity, and airflow. Fans circulate the air, and UV lights eliminate bacteria, ensuring the highest quality and safety standards.

This dry-aging process enhances the tenderness and flavor of the beef, creating a rich, intense taste profile that chefs and meat enthusiasts highly seek. Meats by Linz has perfected this technique over generations, offering custom aging durations to meet their client’s specific preferences.

Many thanks to the team at Meats by Linz for your hospitality and willingness to bring me on an exceptional  guided tour from Hammond,  Indiana to Blue Branch Ranch in Oklahoma. I would recommend to all club chefs as an educational journey for your team. ~ Diana DeLucia

GK: Can you share the history and founding story of Meat by Linz?

FL: In 1963, my grandfather, Martin Linz, won $65,000 playing a Greek dice game called Barbooth. At the time, he worked at the now-defunct department store Goldblatt’s, and his dream was to open a local butcher shop. With his winnings, he opened Linz Meats in Calumet City, Illinois.

My father joined the business and quickly realized the competition we faced from local supermarkets. He shifted the business focus to servicing restaurants in the Chicago market. I took an early retirement from high school to join the business. 
This business has been my entire life, and my name is on everything, so I feel a great sense of responsibility to our customers and employees. Watching my sons get involved in the business, specifically, Zac has also been a pleasure as he has taken the lead in our operations.

GK: What inspired you to get into the cattle industry?

FL: We kept hearing from customers that the product was inconsistent—they weren’t exactly sure what they were getting. We knew we had to take control of the quality of our product.

In 2012, we started the Linz Heritage Angus program by purchasing our first bull, American Made. Then, in 2013, we launched our ranching operations with 10 first-calf heifers with calves at their sides, and we haven’t looked back since. Our mission was born from a genuine effort to understand the industry’s future and take ownership of the entire process.

GK: How do you ensure the quality and welfare of your cattle?

FL: Raising animals requires daily care and nurturing, including ensuring the herd has everything it needs. Our cattle are humanely raised in pastures, and we have dedicated staff who ensure the animals are in top condition by performing daily health checks. There are always eyes on the animals.

GK: What measures do you take to ensure the consistent quality of your beef products?

FL: When selecting and breeding cattle, we prioritize animals that excel both from a terminal standpoint and in the pasture. This means we aim for them to look as physically optimal as possible—this includes ample thickness down their back and into their rump, curvature in their legs for ease of movement, and substantial volume in their body cavity for overall robustness.

We incorporate Expected Progeny Differences (EPDs), a numerical grade based on the performance of both parents, to predict an animal’s potential. By blending these two factors, we produce cattle that thrive in the pasture and result in high-quality beef on the plate. Our program is built on controlling every aspect—from live cattle to the moment the meat reaches the customer’s cooler. We achieve this by managing genetics and ensuring quality at every stage, from breeding to harvest and fabrication. Ben Weis, our Ranch Manager, oversees genetics, breeding, and the animals’ daily care before they reach our feed yard.

Anthony Randall, our Cattle Procurement Manager, supervises all operations at the feedlot and tracks each calf’s progress from day one, including daily weight gain, feed consumption, and carcass data analysis.

We take quality seriously—whether it’s an animal on our ranch or a box of steaks sent to a customer. We uphold the highest genetic standards and strict breeding practices while prioritizing cattle comfort. Stress and genetics are the most critical factors influencing marbling and overall production.

Customer feedback plays a significant role in how we breed and produce cattle. It takes over two years from the breeding and conception of an animal until it reaches the plate. This means that even small changes can take years to show results. We mitigate this by consistently utilizing Expected Progeny Differences (EPDs) and analyzing actual performance data.

GK: How do you manage your ranch operations on a day-to-day basis?

FL: We have a fantastic team at the Oklahoma ranch and the Colorado feedlot. The team has spent their entire lives on family ranches and farms. Ben Weis lives full-time at Blue Branch Ranch, overseeing the herd alongside his team. Anthony Randall manages our feedlot and brings a wealth of experience.

At the center of everything we do is the care for the animals.

GK: What role does technology play in your ranching practices?

FL: We are always focused on the future and betterment of the Linz Heritage Angus program. Consistency is the most critical factor. We are advancing genetic improvements faster by utilizing practices like artificial insemination and embryo transfer. This ensures we can produce the highest-quality beef safely and efficiently.

GK: What are some of the most rewarding aspects of being a rancher?

FL: Ranching is hard work—there are no days off, and the cattle require care 24/7. However, we also have the privilege of creating a unique dining experience for guests they can’t find anywhere else. There is an incredible amount of work behind every single cut of meat, and it takes grit, determination, and a dedicated team to make it all possible.

GK: How did Meats by Linz initially get introduced to Private Golf and Country Clubs?

FL: The sales team at Meats by Linz was naturally drawn to the Golf and Country Club sector due to a shared love of the sport and the high standards associated with the club lifestyle. Most members have a deep appreciation for the finer things in life. We aim high and set the bar even higher to meet the needs of the Golf and Country Club community.

GK: What feedback have you received from chefs and members at these clubs about your products? 

FL: History has been a testament to how well chefs and managers receive our products within the club network. In an industry where everyone is connected somehow, our continued growth in the club sector—partnering with some of the most exclusive clubs in America—is a clear sign that we are doing things right.

GK: Can you share any stories or instances where your beef products have been particularly well-received at these clubs? 

FL: COVID was a challenging time for everyone. As the restaurant industry came to a standstill, the steakhouse experience was suddenly out of reach for most. Through creative solutions, we established a pipeline of goods for numerous clubs, allowing them to continue providing the steakhouse experience to their members—enjoyed with close family in the comfort of their own homes.

GK: What do you think makes your beef stand out compared to other options available to these clubs? 

FL: This is what sets Meats by Linz apart from the pack. Whether it’s our meticulous internal control—from conception to plate through our Linz Heritage Angus Breed-Specific program—or our expertise in procuring and further processing commodity products, our commitment to providing the highest-quality cuts has earned us a Best in Class reputation within the Country Club community.

GK: How do you ensure that the quality of your beef products meets the high standards of private golf and country clubs? 

FL: We will never stray from the principles that have brought us this far as a business. We remain committed to what we know and what has led to our success.

GK: What measures do you take to maintain  consistency in taste and texture? 

FL: Breed – Region – Feed. These three pillars form the foundation of everything we do. By never cutting corners, our products consistently outperform expectations.

GK: How do you handle special requests or custom cuts for these exclusive clients? 

FL: We integrate even the smallest details of each customer’s product specifications—including age, trim, dimensions, and packaging—into their product line description. This ensures that the message is clear at every touchpoint and that their unique needs are consistently met.

GK: How do you establish and maintain relationships with private golf and country clubs? 

FL: Customer satisfaction sustains the business, while the industry’s transient nature and word-of-mouth create an ever-expanding network of potential opportunities.

GK: What role does customer service play in your business interactions with these clubs? 

FL: We refer to our customer service team as Inside Sales Representatives. They understand each customer’s needs just as well as the primary contact. While automation has transformed the industry, we continue to rely on professional, knowledgeable, and courteous individuals to personally engage with our partners and customers. This personal touch instills confidence, ensuring a seamless process for acquiring the products they need.

GK: Are there any exclusive partnerships or collaborations you have with specific clubs? 

FL: We strive to support the many Club Associations in the regions where we do business. The Country Club network provides charitable platforms that benefit communities and great causes throughout the year, and we are proud to stand behind them in these efforts.

GK: How do you stay attuned to the evolving preferences and demands of chefs and members at private clubs? 

FL: To stay connected with the Club community, we participate in as many events as possible. We also provide ​training and education to staff, ensuring they are well-informed and knowledgeable about both the industry as a whole and the products we offer.

GK: Are there any new products or cuts you’ve introduced specifically for the club market? 

FL: To showcase our capabilities, we typically invite culinary teams to our facility, allowing them to see firsthand what we do and how we do it. This collaborative approach fosters innovation and inspires new ideas for everyone involved.

GK: How do you balance tradition and innovation in your beef offerings for these high-end clients?

FL: As meat purveyors increasingly rely on automation, we remain committed to the art of hand-cut steaks and the meticulous details that make each customer’s order unique. Step inside our dry-aging room, where technology and tradition come together to create unparalleled flavors and natural aromas.

GK: What are your goals for expanding your presence in Private Golf and Country Clubs? 

FL: We are constantly expanding into new markets where our products align with regional needs. When we’re not just down the street or around the corner, we rely on our trusted industry partners to support our brand and provide logistics in areas beyond our current reach.

GK: Are there any upcoming projects or initiatives that you’re excited to share with your Club clients? 

FL: We recently partnered with the Zen-Noh Agricultural Group in Japan to import premium A5 Wagyu directly from select regions in both the north and south. This allows us to offer a diverse range of dining experiences, each showcasing the unique flavors these regions are known for.

GK: How do you plan to continue enhancing the dining experience for club members with your beef products? 

FL: We love welcoming chefs from around the world to our new facility to collaborate on culinary innovation and creativity. We take great pride in what we’ve built, along with the brand recognition it has earned. More than just a facility, it serves as both a showcase and a think tank for all.

Fred Linz herds cattle at his ranch, Blue Branch Ranch in Byars, Oklahoma.
Photo Credit: Cold Box Films.