Partner Spotlight: Cowford Chophouse

Cowford Chophouse is a modern steakhouse nestled in the heart of downtown Jacksonville, Florida. In 2014, owner Jacques Klempf purchased the building after it had been abandoned and neglected for decades. The structure was meticulously restored brick by brick while being completely reimagined—from its origins as the National Bank of Florida to the elegant Cowford Chophouse.

Today, the three-story building features a rooftop bar with breathtaking views of the St. Johns River. While many restored elements remain true to its historic roots, the team has incorporated modern furnishings and eclectic décor to elevate the guest experience. As the first locally owned steakhouse in the area, Cowford Chophouse has quickly become a must-visit destination for both locals and visitors.

Linz Heritage Angus steaks take center stage on the menu, offering guests a variety of expertly prepared cuts under the direction of Executive Chef Ian Lynch. Hear from Cowford Chophouse’s General Manager, Matt Mannick, as he discusses the restaurant’s partnership with Meats by Linz, the Cowford Chophouse experience, and the unique collaboration that sets them apart.

What is unique about the market you’re in, and how do you use that to your advantage when it comes to menu development and service?

The phrase “big, small town” is often used to describe Jacksonville. With its deep military roots, the city is truly a melting pot of cultures. We’ve found that while our guests appreciate traditional steakhouse staples—such as whipped potatoes and green beans—they also enjoy more adventurous offerings like our Duck Fat Cornbread and Roasted Bone Marrow.

Geographically, we are surrounded by water, providing us with an abundance of fresh, local seafood. At Cowford, we strive to honor our roots while pushing the boundaries of what a traditional steakhouse can offer. All of our steaks feature a subtle smoky flavor, and our seafood selections range from fresh oysters to our fish of the day.

Can you tell us about the values and leadership principles at Cowford Chophouse?

Our leadership team was born and raised in the restaurant industry. Each member started at the bottom and worked their way up, giving them a deep understanding of the business. They set high standards and train their staff to uphold those expectations every day, ensuring excellence in both service and hospitality.

What is a favorite dish on your menu?

It’s hard to choose just one favorite, but a dish that truly captures the essence of Cowford Chophouse is our Duck Fat Cornbread appetizer. Topped with Maine lobster, lump crab meat, crème fraîche, dill, tarragon, and paprika oil, this dish has been on the menu since we opened—and it remains a guest favorite to this day.

What drew you to working with Meats by Linz & Linz Heritage Angus?

Serving our guests the highest quality beef is a top priority for us. Meats by Linz consistently provides the best quality and reliability of any beef supplier we’ve worked with. Beyond the exceptional product, we are also incredibly impressed with their outstanding customer service.

What is your favorite part about working with Meats by Linz & Linz Heritage Angus beef?

Our favorite part of working with Meats by Linz is their unwavering dedication to quality and consistency, which is evident in every product we receive. As a family-owned and operated business, they bring a level of pride and care that is unmatched by other meat distributors.

What’s your favorite cut from Linz Heritage Angus?

Our favorite cut from Linz Heritage Angus is the bone-in ribeye—its flavor is unmatched by any ribeye we’ve ever tried.

What’s your best advice for a chef or restaurant owner on running a successful restaurant?

Our best advice for chefs and restaurant owners is to set high standards and hold your staff accountable for maintaining them. It’s also essential to listen to your guests, adapt when necessary, and continuously learn and grow. The restaurant industry is always evolving, and staying adaptable is key to long-term success.