Shaws And Our Meat
Founded in 1828, we are fourth generation retail, catering and wholesale butchers based in the Market Town of Lauder in the Scottish Borders.
Owned and managed by father and son George & Andrew Deans, we have two retail shops and are specialist suppliers to some of Scotland’s top chefs and caterers.
We personally oversee the selection and slaughter of our livestock, procuring cattle and sheep from a small number of trusted farms.
We source our beef from local farms, tried and trusted by us, which we believe produce the finest Scottish cattle. These cattle are grass fed before being finished on a 'ration' of spent grain from the brewing and distilling process.
Our extensive chilling facilities allow us to dry age our beef on the bone in the - maximising the flavour and tenderness of our beef.
We dry age our beef steaks and hindquarter cuts for a minimum of 35 days before butchering.
Our Extra-Mature Dry Aged Beef
After dry ageing for a minimum of 35 days, we select the finest examples of our beef cuts to be transferred to our dedicated maturing room. Here, whole cuts are matured on the bone for a further 25 days. Dry Ageing for 60 days gives an unprecedented concentration of flavour and tenderness. A truly special steak and one to savour. Our one of a kind Extra Matured Beef is as good as it gets.
Our maturing room is held at a constant temperature of 2 degrees Celsius and a relative humidity of 10%.
Procured from farms around the Scottish Borders, our Texel and Texel-Cross lambs are grass fed and raised naturally amongst fields of Scottish heather making for some truly flavoursome lamb. We allow our lambs to dry age in our maturing facility to guarantee supreme tenderness.
We source our free range Scottish Borders pork directly from trusted farmers who raise their pigs to the highest welfare standards. We allow the pork to mature on the bone - making some crackling and very tender meat.