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Beef

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.

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!

Order here for delivery or pick-up!