Featherblade Craft Butchery

Featherblade Craft Butchery English Craft Butchery in the USA. Ethically and sustainably sourced meat. Nose to tail, dry-aging, traditional sausages and proper bacon.

05/22/2026

At Featherblade, if you create it, you name it.

For Memorial Day weekend, Cory brings you The Fastball!

Our house-made hot Italian sausage mix, stuffed with mozzarella and wrapped in prosciutto.

Everything made properly. No filler, no shortcuts, just serious ingredients and a slightly dangerous lack of restraint.

Available at both stores this weekend.

(Prefer mild? Ask for the Curveball.)

Flank steak has a reputation problem. People think of it as a secondary cut (it’s been said at Featherblade too👀), the o...
05/20/2026

Flank steak has a reputation problem. People think of it as a secondary cut (it’s been said at Featherblade too👀), the one you marinate and hope for the best. But when you introduce Cross Creek Wagyu into the equation… the game changes; it’s an entirely different conversation. The fat content in Wagyu changes everything about how it behaves on heat, it bastes itself as it cooks, stays tender where a regular flank would tighten, and delivers a depth of flavour that most people only associate with ribeye.

You won’t find Wagyu flank in a supermarket. It doesn’t exist there. With temperatures approaching 100°F in Las Vegas and Memorial Day coming, this is exactly what should be on your grill.

And if we happen to be out of flank due to popular demand, Wagyu Denver is the way. We have you covered.

Most beef you buy has never been properly aged. It goes from slaughter to packaging to the supermarket shelf in days, we...
05/16/2026

Most beef you buy has never been properly aged. It goes from slaughter to packaging to the supermarket shelf in days, wet-aged in vacuum plastic, which technically extends shelf life but does almost nothing for flavour. Dry aging is different. The beef rests in a controlled environment, specific temperature, humidity, and airflow for weeks. Moisture evaporates. Enzymes break down muscle fibre. The fat oxidises and develops complexity.

What you end up with is something that tastes more intensely of itself, concentrated, nutty, with a depth that wet-aged beef simply cannot produce. It takes space, time, and attention. Which is why most operations skip it. We don’t.

Available at your nearest Featherblade store.

Restaurants on Mother’s Day are crowded, rushed, and rarely as good as what you can make at home with the right stating ...
05/08/2026

Restaurants on Mother’s Day are crowded, rushed, and rarely as good as what you can make at home with the right stating point. Skip the reservation this Sunday and cook something that actually shows you thought about it. Whether that’s a perfectly aged ribeye roast, or some of this fantastic Wagyu beef we have right now, we’ve got what you need at both Featherblade locations. And if you don’t fancy that, you can always roast one out or traditional beef wellingtons in 35 minutes and be done. You can take the credit too, we won’t tell anyone!

The Featherblade is one of the most underrated cuts on the animal. Cut from the shoulder, it has intense marbling and a ...
05/08/2026

The Featherblade is one of the most underrated cuts on the animal. Cut from the shoulder, it has intense marbling and a deep beef flavor, and even with that central connective tissue, is still melt in the mouth tender. Supermarkets won’t do it and most butchers don’t cut it. Rich, beautiful and full of character, it just happens to share our name as well.

Meet Eddie: Eddie is Orders Maestro at Featherblade Charleston. Coming from a kitchen background, he’s no stranger to ha...
05/07/2026

Meet Eddie: Eddie is Orders Maestro at Featherblade Charleston. Coming from a kitchen background, he’s no stranger to hard work and keeps the operation running like clockwork. Eddie knows a lot about sports and might occasionally spend all of his money betting on it, though he insists it’s all calculated and that the skills are transferable. He claims he can hear when a steak is ready just by listening closely (we’re still waiting for proof), and has never said “no problem”, because for
Eddie, there never is one. If it’s written down, it’s getting done, and usually before you’ve had time to ask. Current nickname: The Gambler

Meet Marvin: Marvin is the tallest Featherblader, and he just about fits into our walk-in cooler. We’ve had to make a fe...
05/03/2026

Meet Marvin: Marvin is the tallest Featherblader, and he just about fits into our walk-in cooler. We’ve had to make a few adjustments around the shop, mostly to doorways.
Apparently, he is an absolute boss at the video game Streetfighter 2. He is also a closet nerd and likes things like D&D and Pokemon. He insists the skills are transferable. Amongst other things, he is currently the undisputed champion of sausage at Featherblade
Centennial Hills. Marvin has also been named Best Butcher and Employee of the month multiple times. By himself. Current nickname: Avalanche

The sausage selection at Featherblade Centennials is banging this weekend (Featherblade Charleston’s is slightly differe...
05/01/2026

The sausage selection at Featherblade Centennials is banging this weekend (Featherblade Charleston’s is slightly different) - brand new varieties include:

The White Rabbit - rabbit, pork, white pepper, white wine with hints of garlic and tarragon

The Smooth Operator - a smooth beef slim link with balance savory and umami flavors

Herb Your Enthusiasm - a slim pork spiral, spinning our mild Italian recipe with fresh parsley and Parmesan

As always, made in-house with pasture raised pork and beef. Try this weekend and let us know what you think!

04/17/2026

Coming soon. Featherblade Apache!

Limited special release available on our website now.

See you soon.

Valentine’s doesn’t need to mean crowded restaurants and rushed service. Sometimes the most impressive dinner is the one...
02/11/2026

Valentine’s doesn’t need to mean crowded restaurants and rushed service. Sometimes the most impressive dinner is the one you make yourself.

Our classic Wellingtons, new pie and all the steaks are now available to order online for pickup from your nearest Featherblade store. Let us know how we can help.

Address

8550 W Charleston Boulevard
Las Vegas, NV
89117

Opening Hours

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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