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.

This weekend’s sausage lineup features 2 new entries -Experiment 626 - a Hawaiian inspired pork sausage with pineapple a...
09/26/2026

This weekend’s sausage lineup features 2 new entries -

Experiment 626 - a Hawaiian inspired pork sausage with pineapple and ham

Curry-best - nothing curry-wurst about this sausage, pasture raised beef with classic curry flavors, ground 3 times with ice to produce a classic wurst texture

The rest you should know, and if you don’t, ask us!

09/19/2026

A little shortloin break for you - so called because it is short (surprise!), the ribeye is removed and the rump has been removed, leaving us with about 24 inches of loin and tender. So as it is, it will give us some big porterhouses, T-bones and bone-in strips, but we can also break it down into a smaller filet, boneless NY strip and bones for stock. Here we go!

Love doing it - very cathartic!

09/16/2026

Stepping up at Apache to do sausage for the first time in ages; normally Ryan is sausage maestro here but I thought I’d give him a break, plus I need to practice a bit as there’s a rumor going round that young whippersnapper Tyler at Charleston thinks he is the fastest link in the west…

If doing them at home you can just spin them to link them but we do it the English way, so they hang in little bunches of 3- once you get into the rhythm I do believe it is faster than the classic spin.

We make these fresh every Monday and Thursday at all 3 stores, and if you have a special or your own recipe stop in and we’ll make it for you!

See you soon Tyler…

08/20/2026

Not my first try at a beef breakdown! But first with a camera on my face:. Enjoyed it though and happy to share some insight into cuts and steaks you might not have heard of. Like the oyster steak. Looking forward to breaking more beef, pork and lamb, showcasing what a real whole animal butchery is capable of, and will be introducing them to our YouTube page also. Knowledge is power, and we’re here to share it!

Also…. This Friday at Featherblade Charleston. 6-8pm you won’t want to miss it. See you soon x

This weekend at all 3 Featherblades we have Reed’s Classic Chicken Salad sandwich available - pasture raised chicken thi...
08/08/2026

This weekend at all 3 Featherblades we have Reed’s Classic Chicken Salad sandwich available - pasture raised chicken thighs, diced and blended in a creamy mayonnaise sauce, with fresh apples, celery, red onion and a hint of parsley. It’s refreshing, it’s good - you may have seen it featured in our summer magazine last year, well now it’s live this weekend! Have a good one!

Our first-ever cold sandwich has arrived.Created by John, now at Apache, this one’s built for summer.Thinly sliced roast...
07/25/2026

Our first-ever cold sandwich has arrived.

Created by John, now at Apache, this one’s built for summer.

Thinly sliced roast Wagyu beef from our Cross Creek steer, a cherry pepper & horseradish aioli (bringing sweet heat with a tangy kick), fresh arugula, all served on a soft 6-inch hoagie roll.

It’s banging.

Available this weekend at all three Featherblade locations, first at Apache, and from Charleston and Centennial Hills from 11am… while they last. If tomorrow’s batch disappears, don’t worry, we’ll have another round ready Sunday.

Keep an eye on our stories for sellouts to avoid disappointment.

Let’s go! Have a great weekend!

07/22/2026

Where’s your nearest Featherblade?

Find us at

Charleston and Durango
Norman Rockwell Ln
Tropicana and Fort Apache

Bacon isn’t just bacon.At Featherblade, we’re licensed to cure our own in-house, so we don’t stop at pork.Proper bacon f...
07/13/2026

Bacon isn’t just bacon.

At Featherblade, we’re licensed to cure our own in-house, so we don’t stop at pork.

Proper bacon from pork loin.
Lamb bacon from lamb belly.
Beef bacon from brisket.

We don’t smoke our own bacon, we prefer to let the cure do the talking, giving each one a rich, savoury flavour that suits the meat itself.

Alongside our house-cured range, we also stock exceptional applewood and pecan wood smoked bacon from Compart Family Farms, because sometimes only that smoky hit will do.

Different meats. Different flavours. All worth trying.

Which one’s your favourite?

07/03/2026

The Red, White and Brew 🇺🇸

The latest episode of you make it you name it comes from Josh at Featherblade Centennials with this belter;

Pork, our secret seasoning, dried blueberries, dried strawberries, and a splash of beer—bringing sweet, savoury, and just the right amount of summer in every bite. You won’t be disappointed.

A little different. A lot delicious.

Available now at all 3 Featherblade stores.

06/30/2026

This is what whole animal butchery looks like, we’ll break this down into primals in segments, before making it retail ready for the weekend. We don’t have to hang the Wagyu for as long as we’re going for that buttery creamy result and our friends at Cross Creek hang it a little for us anyway so it’s always a tender cut.

And we waste nothing, as well as all the familiar (and some not so familiar) cuts, the bones and that lovely bubbly suet fat gets used to make broth and tallow. Some of this is already sold so if you want something special guaranteed for this 4th July weekend hit up your nearest Featherblade store.

Address

8550 W Charleston Boulevard, #140/7575 Norman Rockwell Ln, #130/5130 S Fort Apache Rd, #210
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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