Sanagan's Meat Locker

The Story So Far...

When I was seventeen, my family moved to Hong Kong. For the months that I lived there, I didn’t have to go to school. I found this to be quite liberating, but my parents thought it might be beneficial for me to occupy myself. “Idle hands, yadda, yadda, yadda…” So occupy myself I did. With food. I discovered I had a love of food previously unbeknownst to me. I would cook everything in sight, and explore the food markets, filled with wonder. I brought this enthusiasm back to Canada, where I finished high school and plunged into restaurant life.

I spent the next 15 years in some of Toronto’s best kitchens, predominantly Mistura, where I learned how to appreciate simple ingredients in their prime. And then I went north. In 2008, I moved to Grey County to be the chef at The Falls Inn in Walter’s Falls. It was an easy cooking job, as the bounty of the region needed little help to reveal its beauty. I realized here that Toronto needed to discover the remarkable quality and variety of food produced by the small farmers who rarely have the means to get their goods into big city shops. Especially the meat. That winter, I returned to Toronto to teach at George Brown College, while pondering how to express my love of the farmland in the city.

At the end of the summer of 2009, I figured it out. Walking through Kensington Market one day, I noticed a “For Sale” sign on a historical butcher shop. Max and Son had been serving the community for over fifty years. Solly Stern was ready for a break. And I was ready for mine. Within a week the decision was made. I would open a small butcher shop in the heart of one of the world’s greatest markets.

Little did I know that decision would lead to more big decisions. Three years after opening the door to my wee butcher shop, I jumped into the deep end and took over the space that housed the iconic European Meats in Kensington. This allowed me to introduce artisanal deli and charcuterie products, locally-sourced groceries and unique dairy items, as well as a killer lunch counter with hot sandwiches, soups, and salads. But our focus continues to be showcasing the exceptional Ontario meat and poultry I had been fortunate enough to work with as a chef. And good fortune shone upon us a year later when, after being asked to be a purveyor by some chef friends, we opened our wholesale facility where we could supply some of the top restaurants and caterers in the city. 

When I first opened the shop, I was fortunate enough to have a lot of people come and support what we do, enough to keep us going year in and year out. To all of my customers, I give my deepest thanks. To my staff, you are some of the hardest working people I have had the pleasure to share laughter and (some) bloodshed. Thank you for everything.

Most of all, I would like to thank my parents for getting me to put my idle hands to use. 

Peter Sanagan

Sandwiches: $8.50

Roast Chicken crispy skin, remoulade sauce
Korean Fried Chicken house-made kimchi, quick pickle
Sunday Roast  beef, cheddar, mushroom gravy
Pulled Pork with Dad's BBQ Sauce
Daily Sandwich Special

French Fries with chives, one size: $3.50
Soup or Salad of the day: $4.50

SANDWICH & FRIES combo: $11.50
SANDWICH & SOUP or SALAD COMBO: $12.50

Rotisserie Chicken

Whole $14.99 Breast:  $4.99
Half: $7.99 Leg: $3.99

BREAST with fries: $8.00
BREAST with soup or salad: $9.00
LEG with fries: $7.00
LEG with soup or salad: $8.00

Our Farmers & Producers

King Capon Farms Chicken
West Grey Farms Beef
VG Meats Pork
Ontario Harvest Limousin Beef, Venison, Elk, Veal, Rabbits, Heritage Chicken
Nipissing Game Farm Quails (Halal)
Everspring Farms Ducks
Perth Pork Wild Boar, Thick-Cut Bacon
Forsyth Farm Lamb
Beverly Creek Farms Lamb
Black Bow Farms Berkshire Pork
Artisan Farms Black Angus Beef, Dry-Aged Beef
Weber Family Eggs, Heritage Turkey
South 50 Farms Grass-Fed Beef, Pastured Pork
Shady Grove Farm Turkey
Off The Bone Burkefield Farms Whey Fed Pork
Murray’s Farm Heritage Pork, Heritage Chicken Eggs
Willowgrove Hill Pork

Charcuterie

Niagara Food Specialties Prosciutto, Salumi, Pancetta
Metzger Meats Black Forest Ham, German Wursts
Sikorski Sausages Polish-style Smoked Meats and Sausages
Bona Foods Mortadella, Capicola, Salumi
Seed to Sausage Saucisson Sec, Chorizo
La Cultura Bresaola, Carpaccio
Dolce Lucano Salumi

MEAT THE STAFF 

The following are a few of the employees, past and present, who have made Sanagan's the type of place I'm proud to call home.

MEAT THE STAFF 

The following are a few of the employees, past and present, who have made Sanagan's the type of place I'm proud to call home.

PETER Owner
BRIAN Head of Operations
TOM and STEVE Meat Hawkers
CHRIS and SCOTT Butchers
MIKE Charcutier
SARAH and MEGHAN Management
MATT and JERRY Butchers
MATT and ADA Meat Hawkers
DEANE Chef
STEVE, BILL, and JESSE Cooks
GRAHAM and EDA Meat Hawkers
WILL Driver

Sanagan’s Meat Locker

176 Baldwin Street
Toronto, Ontario, M5T 1L8
416.593.9747

Directions

Monday to Saturday 8am to 7pm
Sunday 11am to 6pm

CAREERS:  We’re always looking for energetic and motivated people who have a passion for the delicious things in life. Send a resume and cover letter to info@sanagansmeatlocker.com

WHOLESALE:  Our OMAFRA-regulated division supplies some of the best restaurants in Toronto, and we’re always happy to talk to potential new wholesale clients about taking your meat to the next level. Please contact us at wholesale@sanagansmeatlocker.com

Website design by Punch & Judy
Programming by The Wire
Photography by David Cooper
Portrait Photography by Chuck Ortiz
Calligraphy by Rajiv Surendra
© Sanagan’s Meat Locker 2015. 

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