[Ask a butcher]

Three questions with Village Meat & Wine’s Tim Jensen

Meat & Wine’s Tim Jensen
Photo: Sarah Feldberg

You want kangaroo? No problem. Turtle? Available by the five-pound bucket. And prime beef elegantly marbled with ribbons of fat? Ohhh yea. Tim Jensen and his family have been serving meat, wine, cheese and gourmet groceries to Las Vegas for 33 years. We checked in to see what’s good, what’s weird and what’s for dinner.

What’s the strangest customer request you’ve received?

We can usually find it, if it’s out there. Bear is about the only thing I don’t bring in. It’s got a lot of bacteria and a lot of diseases. I think it’s even against the law in Nevada. If you can find it out there, don’t eat it.

A lot of people are going vegetarian or vegan. Can red meat be part of a healthy diet?


Village Meat & Wine
5025 S. Eastern Ave, 736-7575, villagemeatandwine.com

The fat on the Kobe beef is actually one of the healthiest fats out there. You want to cook the fat for the flavor, but, of course, trim it off before you eat it. It took me years to learn that. That marbling inside it, that’s the butter to the meat. You have to have that. I have people come in here now and they want something really lean. Well, that’s Smith’s. My stuff’s not going to be lean … but it’s going to taste better.

What do you bring home to make for dinner?

The prime flat iron is our staple. It’s not as tender as the filet, but beefy flavor? It has twice as much flavor.

Photo of Sarah Feldberg

Sarah Feldberg

Get more Sarah Feldberg

Previous Discussion:

  • Tender wrappers, each plumped up to the size of a playing card, swaddle a juicy pork/vegetable blend worthy of being trumpeted on the marquee.

  • La Monja will be a Mexican-style raw bar, while Hatsumi will offer a more elegant experience, focused on traditional robata and irori grilling.

  • Head to the bar for executive chef Mark Andelbradt’s counter-only menu and prepare for a range of explosive flavors.

  • Get More Dining Stories
Top of Story