Welcome to In the Kitchen with Leeper Meats —

where real food 'meats' real life.

This is where I share:

-recipes we actually make: simple skillet meals, comfort food favorites, and no-fuss dinners built around quality ingredients.

-recipes that are family heirlooms as well as favorites

-recipes that are designed for busy days, hungry people, and cooks who don’t want complicated steps or a sink full of dishes. Cook them your way, make them your own, and don’t be surprised if a few get eaten straight from the skillet.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Whether you're roasting, braising, grilling... using a slow-cooker, gas or charcoal grill, stove top, or any other method...

We've got the perfect cut for your desired dish! 

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Beef Chuck

• From the neck, shoulder, and upper arm

• Very flavorful with good fat and connective tissue

• Best for braising (pot roast, beef stew)

• Excellent for ground beef and juicy burgers

• Popular cuts: 7-Bone Roast, Flat Iron, Chuck Eye, Sierra, Denver steaks

• Great for pan-frying or grilling when cut properly

Beef Rib

• Known for standing rib roast (prime rib)

• Source of the ribeye (Delmonico) steak

• Naturally tender and well-marbled

• Great for grilling, roasting, broiling, or frying

• Includes flavorful short ribs, a customer favorite

Beef Sirloin

• Moderately tender and versatile

• Top sirloin: great grilling steaks

• Bottom sirloin: roasts like sirloin tip and tri-tip

• Tri-tip is especially popular for grilling or braising

Flank, Flap & Skirt

• Extremely flavorful, but lean and fibrous

• Best when marinated

• Cook hot and fast on the grill

• Slice thinly against the grain

• Ideal for fajitas, stir-fry, and steak salads

Short Loin

• Home to the most prized cuts

• Includes T-bone, Porterhouse, Strip Steak, Tenderloin (Filet Mignon)

• Very tender—best with dry-heat cooking

• Light seasoning lets the flavor shine

• Note: Removing the tenderloin eliminates T-bone and Porterhouse steaks

Beef Brisket

• Rich, beefy flavor with good fat content

• Requires low and slow cooking

• Popular for smoking, BBQ, corned beef, and roasting

• Flat cut: great for oven or roaster

• Point cut: ideal for crock pots and shredding

Beef Round

• From the back leg—lean but tough

• Includes rump roast and eye of round

• Best roasted low and slow to medium-rare

• Slice thinly against the grain for tenderness

• Great for sandwiches

• Chipped steak from the round is perfect for quick steak sandwiches