A total of 2,948 steers (mean initial BW = 568.9 ± 49.4 kg) were used to evaluate the effect of the LEP R25C SNP genotype on feed intake, growth performance, and carcass characteristics over time. Steers were grouped into 5 blocks, each consisting of 10 pens initially, and then at approximately 24 d prior to the assigned slaughter date, cattle in each pen were randomly selected either to remain in the pen they were in (group A) or to be assigned to a new pen (group B). Steers were allocated to 5 blocks and 6 harvest weeks (-3, -2, 0, 2, 3, and 4 wk) relative to the projected end point. Steers were weighed and ultrasound scanned at 60 and 1 d prior to harvest. Leptin genotype affected ( ≤ 0.011) 12th-rib fat and i.m. fat percentage (IMF) for each slaughter group at both 60 and 1 d prior to slaughter, although rib eye area (REA) was not affected ( = 0.773) by leptin genotype 60 d prior to slaughter in any group. Time affected ( < 0.001) live BW as well as 12th-rib fat, REA, and IMF measured 60 and 1 d prior to each slaughter time. Dry matter intake was also higher ( = 0.003) for cattle of the animals homozygous for the T allele (TT) genotype compared to those with the animals homozygous for the C allele (CC) genotype (9.59 vs. 9.29 ± 0.075 kg). The LEP R25C genotype affected key traits related to carcass fatness; specifically, compared to cattle of the CC genotype, cattle of the TT genotype had a higher ( = 0.016) calculated empty body fat (29.1 vs. 28.8 ± 0.133%) and higher ( = 0.020 calculated yield grade (2.62 vs. 2.52 ± 0.035). Additionally, like for live measures, TT cattle tended ( = 0.093) to have a higher 12th-rib fat (13.2 vs. 12.8 ± 0.26 mm). However, the LEP R25C genotype did not affect KPH ( = 0.854) or marbling score ( = 0.240), nor did it affect any USDA quality measure ( ≥ 0.350). The leptin genotype also affected ( = 0.048) HCW, which was highest for steers of the TT genotype (400.9 vs. 403.5 ± 3.41kg). Results indicate that the leptin R25C genotype and time impacted most traits associated with fatness.