An Inside Look at Excellence in Ranching

Our mission has always been to bridge the gap between rancher and chef while understanding the quality demanded on both sides of the business. To produce the most consistent and high-quality meats possible, we took control of our supply in 2012. With the purchase of our first bull, American Made, the Linz Heritage Angus program became a reality. Our USDA-certified program continues to build a legacy of superior genetics – prioritizing phenotype and genotype of our cattle. Our program is led by a best-in-class group that focuses on building the herd, the well-being of our animals, and a passion for honoring the tradition of ranching.  

Meet our Ranch Manager, Ben Weis, and get an inside look at our ranching operations.  

Ben Weis was raised on a small family farm in Iowa, where from an early age he spent a lot of time within his family’s cow-calf herd and the feedyards where they had fat steers. During college, he was able to expand his skill set by not only participating on a national champion livestock judging team, but also working at numerous ranches across the country. Ben oversees the first portion of our conception to plate program, focusing on breeding and production of the parent stock that we use to produce beef for Meats by Linz. Ben lives full time at Blue Branch Ranch where he oversees 800 cow/calf pairs and hones in on genetics.  

Cattle Selection and Breeding 

When selecting and breeding cattle, we prioritize animals that excel from a terminal standpoint but also in the pasture. This means we want them to look as physically good as we can make them – this includes lots of thickness down their back and into their rump, curvature to their legs so they can move around freely and comfortably, and have lots of volume through their body cavity. We incorporate this with Expected Progeny Differences (EPDs), which is a number grade based on the performance of both parents that predict the performance of that animal. By blending these two factors we are given an animal that looks good in the pasture and on the plate.  

Conception to Plate 

Our program was built on controlling everything, from the live side to the moment the meat is in the cooler at the customer. We do this by controlling the genetics and quality of the beef from breeding through harvest and fabrication. Ben oversees the genetics, breeding, and daily care of the animals before they go to our feed yard, Timpas Feedlot, in Rocky Ford, CO. 

Quality Assurance  

We take quality seriously; it doesn’t matter if it’s an animal on our ranch or a box of steaks going to a customer. We uphold a high standard of the best genetics and strict breeding practices, but we also adhere to many other aspects to ensure the comfortability of cattle. Stress and genetics are two of the most important factors that affect marbling and production.  

Customer Feedback 

Customer feedback plays a large role in how we breed and produce cattle. It takes over two years from our breeding and conception of the animal until it is on the plate. This means that any small change could take two years to improve upon. We mitigate this by constantly using EPDs and actual performance data. 

Future Developments 

We are always focused on the future and betterment of the Linz Heritage Angus program. With that in mind, consistency is the most critical factor. By utilizing practices like artificial insemination and embryo transfer, we are moving the genetic needle faster. This ensures we can produce the highest quality beef in the safest and most efficient manner possible.  

“It is always rewarding to be able to show other ranchers and breeders, as well as restaurants, the Blue Branch Ranch,” said Ben Weis. “It allows us to provide a glimpse into everyday rural American life and completes the conception to plate story.”