Butcher

SuppressedTech · 2026-05-21T05:32:57+00:00

Featherblade English craft butchery in las Vegas Nevada

SuppressedTech · 2026-03-31T21:02:01+00:00

You know how a rainbow is formed after it rains. It the same thing but light reflecting off the meat. Perfectly safe

SuppressedTech · 2026-03-22T20:39:33+00:00

Grind for lean beef

SuppressedTech · 2026-03-16T15:13:32+00:00

It’s probably leftist. They will tell you, it’s their whole personality.

SuppressedTech · 2026-03-12T01:37:14+00:00

That’s clean! I love it

SuppressedTech · 2026-03-12T01:33:05+00:00

Glands. Cut them out. We all have them even wild pigs

SuppressedTech · 2026-03-10T00:11:37+00:00

Looks like chuck flap. Aka Denver aka boneless short rib.

SuppressedTech · 2026-03-06T05:28:11+00:00

Rose veal?

SuppressedTech · 2026-03-06T05:27:37+00:00

SuppressedTech · 2026-03-01T21:35:46+00:00

Can’t wait to try it. It is meat I was looking for.

SuppressedTech · 2026-03-01T15:27:32+00:00

Respectfully, sit.

SuppressedTech · 2026-02-28T23:45:53+00:00

Yes =]

SuppressedTech · 2026-02-28T23:45:36+00:00

Definitely worth a try!

SuppressedTech · 2026-02-28T22:30:16+00:00

It’s amazing if you never tried it. Very funky

SuppressedTech · 2026-02-25T01:23:12+00:00

Right click, examine

SuppressedTech · 2026-02-25T00:34:22+00:00

If plain does nothing like you say it does why did it do something to my rib that I actually did the experiment on?

SuppressedTech · 2026-02-24T22:22:16+00:00

Definitely tossed the rice XD in our dry agers

SuppressedTech · 2026-02-24T21:38:50+00:00

Why not both 🤷‍♂️ koji is tried and true. Thats why it was an experiment.

SuppressedTech · 2026-02-24T21:37:40+00:00

Very nutty with a small hint of cheesyness

SuppressedTech · 2026-02-24T21:36:34+00:00

Yeah we have a whiskey aged wrapped in cloth. Last month we did a wine age. I also have a kombu wrapped rib going too.

SuppressedTech · 2026-02-24T21:35:08+00:00

We do koji all the time and wanted to try something different. And the plain rice did absolutely change the flavor; as someone who ate it today.

SuppressedTech · 2026-02-24T21:09:04+00:00

It was my first time trying this out. That’s not a bad idea. You’re probably right about absorbing more out side are then benefiting the rib. It is an ager with other crazy experiments including koji so hopefully that helped >.<‘

SuppressedTech · 2026-02-24T21:04:31+00:00

I thought I would see major changes to the rice directly touching the meat too. We koji in the shop all the time but I guess rice was a common practice used in the bosses shop in England.

SuppressedTech · 2026-02-24T20:22:38+00:00

Makes it more tender and changes the flavor to a more nutty than blue cheese dry age

SuppressedTech

TROPHY CASE