We Put Our Name On It.

A lot of places sell beef. We wanted to sell beef that we were proud enough to brand with our family name.

We developed a sourcing program with standards that are unusual for a single-store butcher shop. We picked a single supplier, set specific requirements for breed, region, and raising practices, and committed to trimming and cutting to a higher standard than you'll find at most places that sell meat.

The result is Leahy's Angus Beef, and we think it deserves a place on your table.

Our 5 Standards

Every piece of Leahy's Angus Beef meets all five of these requirements before it comes into our store.

01
Single Source, Midwestern Beef
All of our beef is processed at one USDA-inspected, family-owned facility in Omaha, Nebraska. This gives us traceability that most shops can't match.

We only source cattle from 7 Midwestern states: Iowa, Illinois, Minnesota, Nebraska, Kansas, Missouri, and South Dakota. These states sit on one of the world's great aquifers, the grasses that grow here give the beef a sweeter, richer flavor.
02
100% Angus Steers
We only buy Angus steers. No old dairy cows, no bulls.

Angus cattle are exceptional at developing marbling, the intramuscular fat that melts when you cook a steak and makes it taste incredible. Combined with the Midwestern grasses they graze on, the flavor is consistently outstanding.
03
Pasture Raised, Grain Finished
Our cattle spend about 75% of their lives grazing on open pastures. They're then finished with grains like wheat, barley, and corn for 4–6 months.

This balanced diet produces beef that's not too stringy and not too fatty — just right. All natural with no artificial ingredients.
04
USDA Choice or Higher
Every cut of Leahy's Angus Beef is graded USDA Choice or higher. We also frequently offer USDA Prime and Dry Aged beef as special items.

We regularly feature specialty beef like Japanese A5 Wagyu, Argentinian pampas-raised, and grass-fed & grass-finished in our freezer section.
05
Humanely Handled
Every farm that provides cattle for our program has undergone humane handling audits. It's the right thing to do AND it produces better-tasting meat because there are fewer stress hormones.

90% of America's beef farms and ranches are family-owned and operated. The people raising our beef are dedicated to their animals.
Butcher in a white coat and black apron cutting meat with a knife in a kitchen setting.

Our Butchers Make The Difference

Sourcing great beef is only half of it. You still need talented butchers to turn it into the steaks, roasts, and chops you take home.

Our team averages more than 15 years of experience here at Lake Geneva Country Meats. They work on our harvest floor, break down whole animals, make sausage, and cut for retail, so they understand the whole picture of how beef gets to your table.

We trim more closely, leaving less fat and gristle on our meat than many other places. We think it's important to send clean, fresh meat home to you, and we don't play those "butcher's tricks" to get you to pay for meat you don't want.

Common Questions

Why does your beef cost more?

It costs more to guarantee we're getting the standard of beef we want. We could buy commodity beef with looser standards, but quality varies too much. Beyond sourcing, our trimming standards mean we sell you less weight per cut, but every ounce is meat you actually want to eat. A 5-pound untrimmed tenderloin becomes about 3 pounds after we trim it. Other places might sell you 4 pounds, but you'll be cutting away what we already removed.

Do you sell other grades and types of beef?

Yes. We frequently offer USDA Prime and Dry Aged beef as special items. We also feature specialty beef like Japanese A5 Wagyu. If you're looking for grass-fed and grass-finished, we carry these offerings in our freezer section.

Why only Midwestern beef?

The Midwest sits on one of the world's great aquifers with incredibly fertile soil. The grasses that grow here give the cattle a sweeter, richer flavor that we love. Shorter transport distances also mean less stress on the animals (which means better-tasting meat) and lower carbon emissions.

Do you sell Wisconsin beef?

Unfortunately, Wisconsin is not on the list of states that provide beef for our supply. This is because we could not find a consistent enough supply of beef cattle to meet our demand.

We do custom process for many Wisconsin beef producers and are happy to put you in touch with a local farmer if you'd like to purchase hyper-local beef.

What's special about Angus?

Angus cattle are exceptional at developing marbling, the intramuscular fat that makes beef taste incredible. They're popular with Midwestern ranchers because of their excellent temperaments and readily available supply, which means we can consistently get the quality we need.

What are steers and why does it matter?

Steers are castrated male cattle. Without the testosterone levels that uncastrated males develop, the meat becomes more tender, develops more marbling, and tastes better. Cow meat is safe and makes fine mass-market burgers, but it has a softer texture that isn't what we're looking for in Leahy's Angus Beef.

cuts of beef steak and ground beef in a meat case

Ready to try it?

Stop in and see what's in the case. Our butchers can cut anything to order.

Browse Our Beef