Dave Vaughan is looking to sell his longtime Edgartown business, Shiretown Meats.
“I would like to begin by thanking all of our loyal customers for the last 36 years of business,” Vaughan wrote in an email to The Times. “It’s not easy to build a business, for it takes a lot of hard work and sacrifice on the part of a lot of people.”
When an advertisement was posted about the sale of Shiretown Meats, it created a buzz on social media.
“Shiretown Meats, a beloved Edgartown staple, has decided to close its doors. Although we will be sad to see them go, there allows great opportunity for someone to come in and pick up where Dave left off. The business is being sold with all equipment needed to run a turnkey butcher/deli,” the item reads.
Dave Vaughan, the 71-year-old owner of the business, thanked his wife, Ann, and the couple’s three children — Mike, Amy, Dan — for their help in getting the business off the ground. Daniel Vaughan has worked at Shiretown Meats for more than 20 years, he wrote.
“Thank you, Bud,” he wrote in reference to Dan. “I must also thank the two best landlords on the Island.”
Dave Vaughan said the time has come to spend time doing other things. “For instance, every year I get a Derby pin, and never wet a line,” he wrote. “Dan would also like to try other things. I wish him good fortune, good luck, and great happiness.”
In an email to The Times, Dan Vaughan wrote that his father is looking to retire. He made it clear that it’s not a done deal that Shiretown Meats will close.
“Nothing is final on our decision to explore the possibilities of selling our business,” he wrote. “If we don’t get a decent offer, I will continue running the business.”
Shiretown Meats is closed for the season. On its Facebook page is a message that states, “We will see you in March, dear friends.”
But even though he’s not going to continue operating the business, Dave Vaughan will still be around, and wants to share the skills he’s learned in his 57-year career as a butcher. “I would also like to teach a meat class in adult education or culinary arts, in order to pass on the hard-earned and long-gained experience and expertise of every facet of the meat-cutting business and trade,” he wrote. “I bid a heartfelt thank you to all of my friends and loyal customers.”