WHY BLACK ANGUS?

BREED

There are over 80 different breeds of cattle. Variation of breed equates to variation in flavor, tenderness, and overall quality of beef. Meats by Linz focuses on Black Angus due to its advantage in all those categories. Specific breeds perform differently across the board. While Holstein cattle may be superior milk producers and Brahman have adjusted to hotter climates, the Angus breed is known for its flavorful beef and abundant marbling.

REGION

Beef is a product of its environment and region, just as wine is only as good as where it’s are farmed. Cattle raised in different regions have unique traits. For Black Angus, the ideal environmental conditions of the Midwest make-for the richest and most tender cuts of beef.

FEED

Another major factor when it comes to superior product is feed. There’s no doubt that what you-put in determines what you get out. ‘Corn-fed or corn-finished cattle are typically fattened on maize, soy, and other types of feed for several months-before fabrication. As a high starch, high-energy food, corn decreases the time to fatten-cattle and creates a memorable “wow” steak flavor profile with abundant marbling.

Grass-fed cattle continue to graze on strictly grass throughout their life, creating a completely different flavor profile with very little marbling and often, a lack of that signature beef flavor.