Only the Best

BEST Only the

by B. Lynn Gordon photos courtesy Meats by Linz

Meats by Linz cultivated its niche with genetically-sourced high-quality Angus beef.

tart with the best, and you will end up with the best. That’s been an underlying principle for Meats by Linz, Calumet City, IL. Utilizing the best in Angus genetics as the source of a branded beef product sold in fine-dining establishments is the only way to have consistency from conception S

to plate believes the team at Meats by Linz. Having control from beginning to end means focusing on quality during genetic selection and demanding the same when the beef arrives on the consumer’s plate, enhanced with the highest standard of integrity and service for a vibrant business.

“We are strong believers in conducting business in an ethical, honest, open, and responsible manner with everyone from our guests and owners to vendors and fellow employees,” says Camille Ballay, sales manager, Meats by Linz. Ballay’s experience in food sales and understanding the importance of customer satisfaction is most beneficial to the growth of the company.

Ballay, born in France, has a degree in International Business from University of Texas and fluently speaks three languages (English, Spanish, and French). She worked in food sales extensively across Texas for seven years before joining the team at Meats by Linz in 2007. Today, her role focuses on continuing to expand sales in Texas through her knowledge of foodservice in that state while also growing sales

nationally and internationally. Ballay and Fred Linz, owner of Meats by Linz and Linz Heritage Angus, have a son, Jacques.

FROM CONCEPTION-TO-PLATE

Fred Linz’s grandfather, Martin Linz, opened a small neighborhood butcher shop in 1963 to provide meat to friends, family and surrounding neighborhoods and eventually restaurants. Fifty years later, consistency and quality remain the focus initiated by the founding generation and Meats by Linz has grown into one of the premier meat purveyors in the U.S.

“Many factors make the difference in separating a so-so steak from a mouth-watering experience at a top steakhouse,” says Fred Linz. He has mastered the conception-to-plate concept through understanding that the breed of cattle, how they are fed, and the region in which they are raised can all influence the final product. As Linz witnessed the growth in demand by consumers for higher-quality beef and was aware of the consistency of product quality stemming from Angus cattle, he applied for a USDA ap

proved classification, referred to as a ‘G’ schedule. This classification was approved in 2011 and began the traceable, verified, Angus genetic product line called Linz Heritage Angus (LHA). The beef marketed by Meats by Linz carries the ranch name Linz Heritage Angus into the marketplace. “LHA has set us apart from the competition as the consistency is hard to beat,” says Ballay.

To supply this new product line and maintain unprecedented control of the beef all the way through the production and processing chain, the Linz family purchased land near Crown Point, IN and started the Linz Heritage Angus cattle operation in 2013. Complete control over the genetics which influences the beef they would sell to top quality foodservice outlets such as hotels, restaurants, resorts, casinos was the company’s goal. The location of the ranch and processing facilities has also become vital in the development and growth of Meats by Linz. With a processing plant located just south of Chicago, they can make deliveries Monday through Friday, into above Dry age room at Meats by Linz.

THE STOCKMAN | thestockmanmag.com April 2020

the city and northwest Indiana region. Deliveries are also easily made into other areas such as in Wisconsin, Indianapolis, Cincinnati, and Michigan. Distribution in Texas comes from the company’s Dallas distribution center into Dallas/Ft. Worth, Houston, Austin, and San Antonio.

Demand and growth to 35 different states and exports to the Caribbean, Hong Kong, and Japan have fueled the need for expansion at their production facility three times since 2004; one expansion resulted in tripling the size of their dry-aged room. Over 4,500 head of cattle are sourced weekly to meet the demand. Always focused on expansion, Ballay, with her European roots hopes to someday expand markets in Europe as well. CUSTOMER CURIOSITY

“We view our customers as partners and an essential part of our growing family,” says Ballay. Thus, with an increasing number of consumers who want to know where the food they consume comes from and the background above Camille Ballay, Sales Manager, Meats by Linz, visited Porters Steakhouse, College Station, TX.

story that comes with it, Linz Heritage Angus answers consumers’ curiosity.

“Our customers (restaurants) are telling us they are very happy with the consistency of the product, which for them is very important as they want to get the same eating experience every time for their guests.” Meats by Linz offers a choice to their customers, which is another piece of feedback they often hear. The restaurants can purchase any of their USDA graded beef products or can select the Linz Heritage Angus (LHA) branded beef products.

Hearing direct feedback occurs because of the unique face-toface interaction the company has with its clients. Most of their new customers come as a result of the staff hitting the streets and pounding the pavement making on-site cold calls to potential restaurants or calling ahead to set up an appointment. But the focus is always on building a direct, in-person relationship. “I am fortunate to still be able to have daily contact with my customers,” she says.

Ballay and Linz also spend a lot of time traveling the country meeting new Angus breeders and going to cattle sales to ensure the

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“Our customers (restaurants) are telling us they are very happy with the consistency of the product, which for them is very important as they want to get the same eating experience every time for their guests.”

Camille Ballay, Meats by Linz

seedstock program is continuing to advance and impact positive results for their meat business. Keeping in tune with both the cattle industry and the meat industry has made a difference.

Another element setting Linz Heritage Angus apart in the market is a focus on dry-aged beef. Although the company sells both ‘wet’-and-‘dry’-aged beef products their expertise in the meat industry is further established as they sell veal, pork, poultry, lamb, game meats, charcuterie lines, bacon, etc., to their restaurant customers. This allows Meats by Linz to be a full-service, centerof-the-plate, one-stop-shop.

DRY-AGED BEEF

“Dry-aging is the original way beef used to be handled and aged before we got into cryovacing the whole muscle. Dry-aging is an old school technique that adds a unique flavor profile to the beef.” Dry-aging beef is the process of laying out a piece of beef, predominantly middle meats such as ribeyes, striploins, and shortloins, in a humidity-and temperature-controlled environment. By doing this and keeping track of the number of days or weeks a piece of meat is aged, processors can control the decomposition of the enzymes within the meat itself which in turn, makes the meat more tender and enhances the flavor but also shrinks the piece of beef due to evaporation of water inside the muscle tissue.

top Camille Ballay, Sales Manager, Meats by Linz, visiting with restaurant customers. Meats by Linz prides themselves in their dryage cooler which has over 11,000 subprimal cuts or over 250,000 lbs. any given day with individual customer names and specifications on each tag. Dry-aged beef from Meats by Linz is all about customer preference. Some of the beef is dry-aged two weeks and some customers ask for dryaged products up to 85 days and beyond.

Linz Heritage Angus is offered in their LHA Reserve, upper 2/3rd Choice product, commonly known as ‘Steakhouse Preferred’ and LHA Prime, from the most elite category of USDA graded beef with the most abundant marbling. ing demands of the foodservice industry head on. It’s no wonder why they are the cut above purveyor, from their unique position in offering a true conception-to-plate program to their dedication of putting the customer’s needs first. Meats by Linz is raising the bar across the board. learn more meatsbylinz.com

RAISING THE BAR

Meats by Linz is taking the ongoing challenges and ris

below Meats by Linz specializes in dry-aged beef. The beef is aged between 2 weeks up to 85 days and beyond depending on customer preferences.

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