Sanagan's Meat Locker

Sanagan's Meat Locker During Covid-19

Hi all, we have made some changes to our service during this strange time. We appreciate all of our customers' understanding and patience while we introduce procedures that will allow us to continue to serve you, and keep our staff safe and healthy.

1. We have shortened our hours. Please see the bottom of this page for details.

2. We are limiting the number of customers into the store to encourage social distancing.

3. To reduce additional contact, we are not accepting cash payments at this time, only debit or credit card.

4. While in line, please stand two meters apart, for your own safety.

5. If you are feeling sick, for the safety of the staff and other customers please do not come to the store. If you are demonstrating any cold-like symptoms, we will not allow you into the store. If you have been outside of Canada in the last 14 days, please do not come into the store until after your period of self-isolation.

6. Starting Wednesday, March 25th, we are offering curbside pick-up during regular business hours, with an e-transfer payment. Call us (416) 593-9747 or email us at (Kensington pick-up) or (Gerrard pick-up) to place an order. Please be patient, as orders may take a couple of days to facilitate.

7. We are working towards an online ordering and delivery system which should be in effect soon. We will update everyone as soon as we're able to go live.

Finally, we want to thank all of our customers for respecting these new procedures as we navigate this situation. You have all proven yourselves to be determined to fight this virus by all means necessary. My staff and I truly thank you for your understanding.

See you soon, and stay healthy!


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. 

When I first opened the shop, I was lucky 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

New Deli Sandwiches
ready to grab on the go!

Check out what Chef Anne and her team have developed!
Always fresh and delicious, ready to grab and go!

Soup and Salads always available!

Hot Rotisserie Chicken & Sides
Ready for your dinner table!

Our Farmers & Producers

King Capon Farms Chicken
West Grey Farms Beef
VG Meats Pork
Ontario Harvest Venison, Elk, Rabbits, Heritage Chicken
Donato Artisan Farms Water Buffalo Veal
Nipissing Game Farm Quails (Halal)
Road Trip Farms Ducks
Perth Pork Wild Boar, Thick-Cut Bacon
Forsyth Farm Lamb
Tanjo Farms Pork
Beverly Creek Farms Lamb
Artisan Farms Black Angus Beef, Dry-Aged Beef
Norwich Family Farms Beef
Penokean Hills Beef
Weber Family Eggs, Heritage Turkey
South 50 Farms Grass-Fed Beef
Shady Grove Farm Turkey
Off The Bone Burkefield Farms Whey Fed Pork
Murray’s Farm Heritage Pork, Heritage Chicken Eggs


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


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.


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.

BRIAN Head of Operations
TOM and STEVE Meat Hawkers
CHRIS and SCOTT Butchers
SARAH and MEGHAN Management
MATT and JERRY Butchers
GRAHAM and EDA Meat Hawkers
WILL Driver

Sanagan’s Meat Locker

Kensington Market
176 Baldwin Street
Toronto, Ontario, M5T 1L8

Monday to Friday: 12 to 6
Saturday: 10 to 5
Sunday: 11 to 5

Gerrard India Bazaar 
1513 Gerrard St East
Toronto, Ontario, M4L 2A4

Monday to Friday: 12 to 6
Saturday: 10 to 5
Sunday: 11 to 5

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

WHOLESALE:  If you're interested in having our products available at your restaurant, we offer a wholesale discount for businesses to pick up at our shop in Kensington Market. Please contact us at for more information.

Feast ON

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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