If you’re a meat eater, there are few meals as phenomenal as well-raised, well-marbled steak.

That is, until you’ve had well-raised, well-marbled, dry-aged steak.--  PAUL KITA, Men's Health​

What is Dry-aging?

Dry Aging is a controlled practice of letting the beef hang in a refrigerated cooler for an extended period of time, typically 15-28 days.  This allows the enzymes to naturally break-down and tenderize the meat, giving it a uniquely intense savory and sweet flavor as well as ensuring utmost tenderness in every bite.

Dry-aged beef is typically not sold by most supermarkets in the U.S. today, because it takes time and results in less yield after the aging process.

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When you seek only the best in flavor and tenderness, look no further than Leeper Meat's dry-aged beef. 

All of our 40+ cuts are aged to perfection and have the flavor that you would expect from a high end steak house.  Its a pleasure to prepare and to eat!

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Order here for delivery or pick-up!

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