/ About

Real meat.
Real people.
Real Hamilton.

We're a small family butcher on Quarry Street. Two cleavers, one block, and a counter full of meat we'd happily cook for our own folk on a Sunday. Nothing fancy. Just done properly.

Mr Meats Hamilton shopfront
Trading since
2025
/ Our Story

A family shop, the old way.

Mr Meats opened on Quarry Street with a simple idea — that a butcher should know your name, know where your dinner came from, and be able to tell you the best way to cook it. The block goes on at six in the morning. The sausages are made by eight. By the time the door opens, every cut on the counter has been touched by one of us.

We work with a small set of Scottish farms we trust. Beef comes 28-day matured. Lamb comes from the Borders. We make our own Lorne, links, haggis and black pudding on the premises every day — it's not bought in.

We're proud Scottish Craft Butchers, proud to be in Hamilton, and proud to know every face that walks through the door.

/ How We Work

Four rules. No exceptions.

01

Cut to order

Nothing pre-packed unless you ask for it. We cut it in front of you, to the weight you want.

02

Made on-site

Lorne, links, Cumberland, haggis, black pudding — all made here, daily, by hand.

03

Scottish first

Scotch beef, Borders lamb, British pork. We can name the farm if you ask us.

04

Talk it through

Never sure what to cook? Ask. We'll suggest a cut, a method, and how long to leave it.

/ Where It Comes From

Our suppliers.

Beef

Aberdeenshire farms

Native-breed Aberdeen Angus, finished on grass & silage. Matured on the bone for 28 days minimum before it ever reaches our block.

Lamb

Scottish Borders

Hill-reared Scotch lamb from small Borders flocks. Hung whole, butchered in-shop into chops, legs and shoulders.

Pork & Chicken

British, free-range

Outdoor-reared British pork. Free-range chicken from a small Ayrshire poultry farm. Quality you can taste.

/ Inside The Shop

A day on the block.

  1. 06:00

    Block goes on

    Carcass beef hung the night before is broken down. Primal cuts get prepped for the counter.

  2. 07:30

    Sausage room

    Lorne pressed and chilled. Pork links seasoned, linked, and hung. Haggis on the simmer.

  3. 08:00

    Doors open

    Counter full, sausages still warm, kettle on. First customers through.

  4. 12:00

    Lunchtime cuts

    Steak rolls, square sausage rolls, made-up mince packs for the lunch crowd.

  5. 16:30

    Pre-orders out

    Sunday roasts, BBQ bundles and family packs ready for collection.

/ Come Through

Pop in. We'll
see you right.

Directions & Hours → Browse the counter →