English Craft Butchery in the USA. Ethically and sustainably sourced meat. Nose to tail, dry-aging,
Operating as usual
Two sides of the same grass-finished coin. This beef from is beef as it should be, pasture raised with a natural diet of what cattle are supposed to eat, grass. Reared for longer on grass which develops the natural fat growth resulting in a luscious umami flavour. Once we get it we age it for at least 21 days often longer, increasing tenderness and adding to that umami. Happy Sunday people đđŒ
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A little care and attention is all you need to make something pretty; ask us anytime for one of these bacon wrapped heritage pork loins and weâll gladly oblige. Have a great weekend.
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Hammertime! Whether you slow smoke this bad boy or oven bake for hours, when you treat it right, you wonât be disappointed with a beef hammer shank. Orders only.
All the usual suspects on show and available this Labor Day weekend; is off to witness the talent on show at the in Sacramento but the stellar Featherblade team you know and love have got things covered.
Please note we will be closing early on Monday; our hours will be 10am-1pm. Have a great weekend!
Beautiful aged beef from available this weekend - swipe right to see how it started out, we hung this rump and loin for 5 weeks before peeling back the mold and revealing steaks within. Grass finished, reared for longer then well aged produces phenomenal results.
A classic English style rump roast - we take the rump (aka top sirloin), divide it, trim it, roll and tie it in its own fat; this particular piece is from , and the fat was exceptional, soft and easy to form. A steak as a roast is a good thing.
We now source all of our organ meats from which means theyâre coming from animals that lived like they should, on pasture eating the grass they love to eat. We regularly have heart, liver, kidney and spleen, but if you need something else just ask. If the taste of liver is a bit on the strong side for you but you still want those vital nutrients, we put heart and liver in our grass finished Carnivore burgers. If you know you know.
Butchery is art.
Brought to you by
Our new Game Pie is in the cool box now! Diced cubes of venison, rabbit, duck and boar in a rich sauce with red wine, sage, thyme and crushed juniper berries. You know what to do.
Got some wonderful Wagyu ribeye from McIntosh Meats down in New Mexico; expect buttery soft steak. Available this weekend until it sells out.
Very excited about this - our new cooking chorizo, a classic Spanish style chorizo with all the flavours youâd expect, paprika, garlic, cayenne and a touch of red wine. We had these hanging for a week already, another week should be good as the salt helps firm them up. This wonât be edible when ready, but perfect for cooking with, over potatoes or rice, or with eggs, let us know what you do!
Pork and apricot terrine en croute - slowly improving our raised pie game, the hot water crust pastry which we make with beef tallow has been the challenge but weâre getting there; a good bit to go before weâre anywhere near the dizzying heights of at đđ»
5 week aged in the meat box today; swipe đđ» to see what it looked like before we got to it, a little time and tlc is all we need to send it to the moon!
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A quick reminder that weâre closed this Monday in observance of 4th July. Open today and tomorrow as normal. Have a great weekend people!
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Weâve got 6 types of kebab for you this weekend, chicken, steak, lamb, hot and not so hot. Available until we sell out, please order ahead to avoid disappointment x
Featherblade Craft Butchery updated their website address.
Featherblade Craft Butchery updated their phone number.
For those on Facebook (and sorry, donât think the video in Instagram shared properly) the results of the raffle were drawn yesterday ⊠congratulations if you won!
Just a reminder, weâll be closing a little earlier tomorrow (10am-12.30pm) so that the team can celebrate our deferred birthday together. Thanks again for a stellar year, weâll be drawing the raffle tomorrow morning so look out for the results!
Youâre looking at the new Featherblade team favourite steak; itâs been outstanding every time weâve tried it (which is every time we get a rib from the ager). Raised by only on pasture and for longer than standard beef - developing the natural flavour of the beef; once we get it we age it for 3-4 weeks minimum, which seeks to further improve on texture and introduce those wonderful umami flavours. Exceptional and the way proper beef should taste. If you want something special this weekend look no further.
Thank you everyone for the past year. It has been truly wonderful, and we look forward to sharing many more with you. x
Homemade black pudding back on; weâre going to try and keep up with production on this one; growing pains often mean we have to prioritize other things and preparations during the work week but weâre getting there!
Our new Kickinâ Chicken kebab is finally out; free-range thicken thigh meat, onions and peppers with a kickinâ flavour will have you wanting more.
The weekend is upon us!
2 new sausages this week both equally deliciously fruity in nature ⊠the Berry Good Breakfast Sausage: all bison, with blueberries and hints of sage, thyme and rosemary - the Wyld Boar and Apple sausage - boar shoulder with fresh apples, apple juice, nutmeg and hints of sage and thyme. Very happy with theseâŠ. Happy Sunday everyone!
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The Charleston Steak. A wonderfully marbled cross-cut of the beef blade bone - which means you get 3 steaks in 1. We have the Featherblade, the chuck tender, and the under blade. The Featherblade has that little gristle running through it but otherwise this is a marbled steak with great texture, best cooked on flames to medium rare or alternatively smoked low and slow up to temp. Available at your nearest friendly neighborhood Featherblade.
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When you have a sickness for the thickness (copyright đ) look no further than the porkerhouse. 2 inch thick pork chops from the filet end of the loin. Feeds 2 normal humans or 1 normal beast. Note: can be cut thicker if required. đŹ
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Very pleased to welcome grass finished beef back to the shop; this beef lives a longer life on pasture which produces the rich dark red colour in the meat, as well as the intense yellow fat which comes from the natural beta-carotene in the grass.
Donât get too excited though, these badboys are going in the vault for at least a month; but when theyâre out, be ready for some of the best steaks youâve had, plus unbelievably naughty crooner burgers, made only from the aged rib cap.
IYKYK
-raised
Excited to welcome grass finished beef back to the shop; this beef lives a longer life on pasture which produces the rich dark red colour in the meat, as well as the intense yellow fat which comes from the natural beta-carotene in the grass.
Donât get too excited though, these badboys are going in the vault for at least a month; but when theyâre out, be ready for some of the best steaks youâve had, plus unbelievably naughty crooner burgers, made only from the aged rib cap.
IYKYK
-raised
is in this week; this leg breakdown actually had working for a change; the main cuts are often relegated to bland roasts or jerky cuts but with well raised beef and a bit of love in the kitchen you can achieve wonders with these things;
The last slide is the oyster or spider steak; tiny and only 2 per animal, it rests on the hip bone and if you donât see it too often, it might be because the butchers eat it.
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Something a little new this week with Cinco de Mayo in mind; Our new Carne Asada from - orange juice, chilis, cilantro and achioteâŠ. And our Pork Al Pastor (pork, pineapple, chillis, spices) and newbee Green Chicken Chorizo (chicken, fire roasted poblanos, cilantro, green onions and chilis)
Let us know what you think!
This⊠(swipe right) from that. We supplement with a few ribs and loins from the same farms because of demand, but generally, every weekend youâll find something special that weâve prepared from our whole steers.
We find it hangs and ages better on the whole piece, and we enjoy preparing it too; big beef breakdowns are easily the most popular tasks at Featherblade;
A few of lamb goodies this weekend - Rosemary rump roasts, breast of lamb stuff with sage, red onion rosemary and orange, lamb shoulder cushions and noissettes; have a great weekend everyone!
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We are taking stock of our weekend orders now and will have a small number of lamb cuts left. Call us after 2pm if you need something specific; meanwhile hereâs a picture of a pork crown roast we prepared for a gentleman yesterday.
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Fancy trying your hand at this? Or spinning sausages like a pro?
Featherblade evenings are back on the calendar; these are a fun introduction to butchery in a relaxed setting - youâll get to make sausage or butcher meats then take your creations home; after dinner and drinks!
You can book through the website;
Friends and family SausageFest - Monday 11th April
Beefy Bovine Banter - Thursday 28th April
Sausage making evening - Monday 2nd May
New bacon coming at ya - heritage breed belly of pork cured, then submerged in molasses for a week, with just a dusting of brown sugar. Naughty.
The Whiskey Rib is in the Cool Box today; aged for 4 weeks in a cheesecloth soak in bourbon; when 2 things put together make something better than their componentsâŠ
Your new favourite pie just landed at your favourite local Craft butchery - the Wagyu Burgandy - this is our take on the classic French dish Boeuf Bourguignon or Beef Burgandy, but done with succulent chunks of wagyu beef from McIntosh Wagyu NM. We slow cook the beef with red wine, garlic, mushrooms, pancetta, onions, beef stock and a blend of herbs, producing a rich and lavish casserole mix. Finished with puff pastry. Let us know what you think!
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With Easter coming up we wanted to let you know that weâre taking orders for any lamb roast you may want. As a whole animal butchery we donât supplement with cuts so weâll have a limited number of legs, shoulders, racks and noisettes as each animal has two of each of those. Basically order early to avoid disappointment; weâll also have hams, gammon, briskets, family pies and anything else that might tickle your fancy. Let us know and weâll make it happen!
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The classic English Pork Pie. Minced pork with thyme, sage and a hint of rosemary, wrapped in a hot water crust pastry which is made from our own tallow and lard; then finished with our very own aspic, which is a gently herbed gelatin made from pigs trotters, again from Las Vegas Livestock. Proper peasant food as says, a great example of using parts that are not generally used by the masses, originating from a time where they had no choice but to use everything they could from the animals they reared.
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8550 W Charleston Blvd
Las Vegas, NV
89117
| Monday | 10am - 6:30pm |
| Tuesday | 10am - 6:30pm |
| Wednesday | 10am - 6:30pm |
| Thursday | 10am - 6:30pm |
| Friday | 10am - 6:30pm |
| Saturday | 10am - 5:30pm |
| Sunday | 10am - 3:30pm |
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John Mull's Road Kill Grill - John Mull's Mea
3730 Thom Blvd
John Mull's Road Kill Grill - John Mull's Mea
3730 Thom Blvd