Every butcher shop's map listing looks the same, but dry-aging beef takes a dedicated cooler, weeks of time, and real trim loss most shops don't bother with — a detail that only surfaces if you dig through reviews or call and ask. Every shop on this page has dry-aged beef confirmed from its own case list, menu, or website, not guessed from the word "butcher."
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Featherblade Craft Butchery
8550 W Charleston Blvd, Las Vegas, NV 89117-9080
Mon-Fri 10am-6pm, Sat 10am-5pm, Sun 10am-3pm
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The Butcher Block
7965 S Rainbow Blvd, Las Vegas, NV 89139-6542
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The Butcher Block
6440 N Durango Dr, Las Vegas, NV 89149-8513
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Dekota Packing Inc
123 W Colorado Ave, Las Vegas, NV 89102
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More in Las Vegas and Nevada
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Good to know
What's the difference between dry-aged and wet-aged beef?
Dry-aged beef hangs uncovered in a temperature- and humidity-controlled cooler for weeks, concentrating flavor and tenderizing the meat as moisture evaporates and natural enzymes break down muscle fibers. Wet-aged beef ages sealed in vacuum-packed plastic, which tenderizes it too but keeps more moisture and skips the nuttier, more concentrated flavor dry-aging produces.
Why is dry-aged beef so much more expensive?
Dry-aging loses a meaningful share of the cut's weight to moisture evaporation and requires trimming a dried outer crust before it's sold, on top of weeks of cooler space and monitoring. Shops pass that lost weight and labor into the price, which is usually noticeably higher than the same cut wet-aged.