Leroy Meats and Catering began in the small town of LeRoy, Wisconsin in the late 1920's under the name LeRoy Locker. The store butchered, cut, and stored meat for farmers and made old world fresh and smoked sausage with recipes brought over from German immigrants, many of which are still made the same way today.
Through the years many awards were won at the state and national levels including an international award in Ghent, Belgium. LeRoy Locker quickly became known as not only having the best sausage products in the United States but also in the entire world.
In 1990 the business moved to Horicon, Wisconsin and updated the name to Leroy Meats of Horicon. The still family owned Leroy Meats continues the traditions of old but added many new products including over 60 varieties of brats in which we recently won the title of best brat in the state of Wisconsin 3 years in a row.
Leroy Meats has become known for nothing but the best meat and sausage products in the entire area and still selling at very competitive prices. Our full service catering staff is also on hand to serve small parties up to large weddings and gathering. All food is cooked from scratch and like anything else uses only top quality ingredients.
Our newly expanded store is open to serve you with friendly service and professional butcher who can specially cut and we even tell you how to cook. We at Leroy Meats want you to enjoy your experience here and are looking forward to serve you.
You have my personal guarantee on all the products we sell.
~ Scott Hurst
Randy graduated from the University of Wisconsin – Madison in January of 2016 as a Master Meat Crafter! The Master Meat Crafter Training Program is a unique, one-of-a-kind program that provides participants with a well-rounded, in-depth, and comprehensive knowledge about Meat science and meat processing principles. It also delivers development opportunities for future meat industry leaders, and helps to ensure the US meat industry remains strong and viable for years to come. The program consists of five core classes and four targeted topic exercises over a two year period. Classes include the Fresh Meats School, Food Safety and Meat Microbiology School, Meat Curing School, Cooked and Emulsified Sausage School, and the Fermented and Cured Meat Products School. The Master Meat Crafter Program has been developed in conjunction with the Specialty Meat Development Center (SMDC) of Wisconsin and is supported by the University of Wisconsin Meat Science Extension, University of Wisconsin, Wisconsin Department of Agriculture, Trade and Consumer Protection, and the Wisconsin Association of Meat Processors (UW Meat Extension Website Oct. 2017).