Treat Dad to Alexander's
Prime Dry-aged beef
There is a reason
we were voted Best Butcher
by the
L.A.Weekly and
Beacon Media News
Reader's Choice Editions
We bring in
Carcass beef and dry age it
We hang it in our coolers for at least 3 weeks, allowing
the natural bacteria and enzymes in the tissues of the meat to begin a tenderizing and flavor enhancing process.
Our beef is
antibiotic and hormone free
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