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Meet Frederick Linz of Meats by Linz in Calumet City

Today we’d like to introduce you to Frederick Linz.

Frederick, can you briefly walk us through your story – how you started and how you got to where you are today.
Meats by Linz was originally opened back in 1963 as a small neighborhood butcher shop by my Grandfather, Martin Linz. As time went on, the business started shifting to supplying local restaurants with quality meat.

I started taking an interest in the family business at a young age, finding whatever jobs I could help with to be a part of the action. By 25 years of age, I was managing the business and had the vision and drive to take the organization to the next level. Our team has since grown from 12 employees to nearly 300 and the fine dining market we service now spans around the world.

During the years of growth, our focus has turned to servicing the white tablecloth industry, everything from high-end steakhouses to hotels, country clubs, casinos and more, nationally and internationally. The demand for quality and consistency of these high-end establishments continues to tighten year after year. The owners and chefs want the best and it must be a consistent quality.

In order to be at the top, I knew our product offering had to be above and beyond the typical meat purveyor. I began traveling and finding processors that could provide us consistent high-quality beef, strictly from the Midwest. If it had the Linz name on it, it had to be the best. While learning more and more about the sources for our beef, I came to a realization that the ultimate game changer would be controlling the source from conception to plate. That realization led to creating the breed specific, Linz Heritage Angus program, a 100% certified Black Angus program that has gained traction and recognition around the world.

Has it been a smooth road?
In an industry of distinguished purveyors, especially in the Chicagoland area, establishing brand recognition is the most difficult challenge. By focusing on quality and service we have risen to the top. At Meats by Linz we don’t want to be the biggest, we want to be the best. Between our custom dry aging and the Linz Heritage Angus program, we are steadily separating ourselves from the competition.

So, as you know, we’re impressed with Meats by Linz – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
I am extremely proud of what Meats by Linz has become. Brand awareness for Meats by Linz and Linz Heritage Angus continues to grow, globally, and our agenda of raising the standards in this industry will continue.

Challenges like new competition in the market will always show up, but our team and our programs will continue to set us apart from the rest, I will make sure of that.

Today, our Linz Heritage Angus program isn’t just a branded Angus beef program; it’s an actual breeding program. We are the first meat purveyor to actually partner with some legendary steakhouses on the breeding of cattle they will use in their restaurants. Finally, a true conception to plate experience exists and it will allow restaurants to tell a story like no other while offering complete traceability of the products. This goes back to that ultimate game changer – completely controlling the source for ultimate consistency and quality. Our LHA program has a slogan, it’s ‘Defining Angus Beef’ and it couldn’t be more accurate.

Let’s touch on your thoughts about our city – what do you like the most and least?
Chicago will always be home. Some of our oldest customers who are now dear friends started with us years ago when our footprint was merely local. We continue to serve hundreds of customers in this great city, from craft burger spots to the hottest steakhouses.

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Getting in touch: VoyageChicago is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.

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