Las Vegas’ butcher counters run the gamut: whole-animal butchery at Featherblade, beef from Diamond Spur’s ranching operation, and a family meat market dating back to 1954. You can shop for a dry-aged ribeye, find the makings of oxtail stew, or buy enough sausage to give everyone at your next cookout something different to try.
Featherblade Craft Butchery (West, Northwest, and Southwest Valley)
London-born butcher Martin Kirrane brings his English training to Featherblade, where whole-animal butchery and conversations about sourcing are central to the business. Dry-aged steaks, homemade sausages, bacon, and pies are among the specialties.
- Know Before You Go: Featherblade is an English name for a shoulder cut with a featherlike strip of connective tissue through its center. Removing that tissue yields a flat-iron steak.
Diamond Spur Butcher Shop & Deli (Southwest)
Chef Marc Marrone and Todd Lunger opened Diamond Spur in May, taking inspiration from the meat markets of the Bronx’s Arthur Avenue. They operate ranches with Cindy Tolle in Arizona, South Dakota, Kansas, and Missouri, supplying the counter’s grass-fed beef. Ribeyes, New York strips, brisket, and ground beef share space with pork, chicken, and eggs. The deli’s $6.99 cheeseburger uses beef ground in-house.
- Know Before You Go: Buy tomorrow’s steaks and let the deli handle tonight: Half a chicken with fries is $11.99, and a house-made meatball hero is $12.99. A dozen Cruz Farms pasture-raised eggs is $5.99 at the butcher counter.
The Butcher Block (Centennial Hills, Henderson, and Southwest)
The Butcher Block gives home cooks access to USDA Choice and Prime beef, American and Japanese Wagyu, and steaks cut to their preferred thickness. The family-owned business also ventures well beyond beef: its specialty catalog includes camel ribeye, ostrich filet, elk medallions, and wild boar rack.
- Know Before You Go: Build your mixed grill around the sausage selection. Options include homemade Philly steak links, maple blueberry sausage, and chicken sausage with sun-dried tomato and basil. That gives you several things to try without committing to another steak.
John Mull’s Meats (Northwest)
A Las Vegas original, John Mull’s opened as a slaughterhouse and meat store in 1954; his grandson, Chuck Frommer, took over in 1981. The Thom Boulevard market’s selection rewards cooks looking beyond the steak case: beef cheeks, oxtail, rabbit, smoked ham hocks, and turkey wings.
- Know Before You Go: Whole smoked turkeys and smoked turkey breasts require advance orders. For something to eat on the spot, Road Kill Grill serves barbecue and sides, including mac and cheese and potato salad, with picnic tables under a covered outdoor patio.
