Featherblade English Craft Butchery
Featherblade, which comes from a former London butcher, “is the new kid on the block,” according to food blogger LeAnne Notabartolo, but garnered the most votes in this category because, she says, it “offers specialty meats and cuts that are tough to find,” while local consultant Arlene Wszalek crowns Featherblade “badass British butchery” that opened to “near-instant acclaim among the Vegas foodie community.“
Proprietor Martin Kirrane practices whole-animal butchery instead of confining himself to primal cuts, which he finds is more ethical because using all parts of the animal means there’s less waste -- even the fat is used, in the pastry for the meat pies.
About 40 percent of the beef Kirrane sells is graded prime, and he also carries Santa Carota beef, with the steers raised on grass but finished on carrots, which is said to increase flavor and nutrition. They come at a premium, leading to Kirrane’s motto: “Eat better beef, less often.”