Sanagan’s Meat Locker is a full-service butcher shop that specializes in quality meats, poultry, and foodstuffs sourced exclusively from Ontario family farms. Attentive, educated, and customized service are all part of our mission to become your favourite butcher shop in Toronto. We offer dry aged beef, heritage pork, air chilled chicken, Dorset lamb, game meats, and everything in between. Our chefs produce a full range of delicious take home meal options and prepared foods. Our charcutier follows European traditions and recipes, making us Toronto’s home for terrines, pâté, sausages, and other meaty treats. On top of all this, our service team is one of the friendliest and most respected in the city.
We go to the farms, talk to farmers, and make sure the animals are raised in a responsible manner. What that means to us is no antibiotic-inoculation, no growth hormones, lots of space for each animal to be raised in, and access to nutritious feed. Each animal is raised differently, based on the needs of the species, and each animal is cared for by skilled and passionate farmers who are overseen, inspected, and regulated by the Ontario Ministry of Agriculture, Food, and Rural Affairs. We want the best food for our family, so we go to the best farmers with the best practices raising the best animals.
"Sanagans may be the best butcher shop in the city, period."
I love food. I have been working in the food business for twenty-five years, and in that time, I have been fortunate to work with amazing products from all around the world. Truffles from Italy, melons from France, shrimp from Spain; all delicious and unique. However, I truly believe that the best meat in the world is from animals raised right here in Ontario. Our dynamic climate, rich farmland, and acceptance of diverse farming techniques introduced by new Canadians allow us to produce animals that are strong, healthy, and flavourful. Our traditions in the meat industry have won us favour all over the world, and I am proud to be one small link in that chain.
In 2009, when I opened the shop, I thought it would be a great way of sharing my passion with the public. What I soon found out is that many other people feel the same way I do. Our farmers, our staff, and our customers all share the same values, and I am fortunate to be surrounded by likeminded people. Thanks to everyone who supports us day after day. You are all part of our story now.
THANKS TO EVERYONE,
CHIEF OPERATIONS OFFICER
Brian has been with Sanagan’s from the early days at the wee shop. Brian and I worked together at Mistura, before he got the travel bug and lived in Australia for a year. Upon his return, Brian worked up north in a restaurant in Port Elgin, getting to know a lot of the local producers and farmers along the shores of Lake Huron. He brought this knowledge back to Toronto, where he joined Sanagan’s as a butcher and has worked his way through all departments, up to Chief Operations Officer, and my right hand.
Brian has been an integral part of growing Sanagan’s. His naturally calm and patient demeanor has proven important as challenges and opportunities have arisen, and he is always focused on the highest quality product and service. He has also been a strong proponent of staff development, budgeting in benefits like health insurance, staff farm visits, and extended paid emergency days. As Sanagan’s continues to grow, Brian will be there, leading the charge.
STORE MANAGER, KENSINGTON MARKET
The Renoufs and the Sanagans have a long history together. My dad worked for Claire’s grandfather back in the sixties. None of this was known to us, of course, when Claire came on board at Sanagan’s. She was one of, if not the first, new hires to work as a Meat Hawker when we expanded into the large store in Kensington. She has grown over the years to take the reigns of managing the customer service experience at Kensington. In the process, Claire has developed amazing relationships with our customers, has spent a ton of time on creating a staff retention program, and has created systems and procedures that have made our customer service interactions as seamless as possible. Claire has become a true leader with the company and embodies everything we stand for.
HEAD BUTCHER, KENSINGTON
Spencer has been with Sanagan's for years now: he first came to me for a job when we were moving into our big store in Kensington Market back in 2013. Since then Spencer had grown tremendously as a butcher, working in other top shops in the city, as well as completing his meat education at Olds College in Alberta. He has since taken over as the Head Butcher at our Kensington location, and leads the team with confidence and passion for all things butchery; always striving to make Sanagan’s the premier destination for people looking for the best meat Ontario has to offer.
Steven has been cooking professionally for years, and the skills he has learned as both a cook and a leader are second to none. His food is tremendously delicious, his organization allows his team to be successful no matter the challenge, and his empathy and resilience make him one of the strongest leaders I have worked with. Steven and his team are responsible for all of the prepared food sold at Sanagan’s, and as a frequent consumer of those products, I can say with confidence that it is some of the best food in the city.
STORE MANAGER - ANNETTE
Our Annette shop, while being the youngest of the stores, has one of the most qualified and dedicated management teams of the lot, confidently led by Lucas. Many of our Kensington regulars recognize Lucas, as he spent years developing his leadership skills as the Assistant Store Manager. He was the natural choice to lead the team at Annette, where his positive personality and innate understanding of customers' needs will be on full display for our new west-end customers to experience and appreciate.
Scott is another chef who turned to a life of butchery. He started with Sanagan’s as a cook before transitioning into the butchery department, and eventually his background in French cuisine sparked his passion for charcuterie. Over the last two years he has gone from making a couple of headcheeses to overseeing a charcuterie program that includes up to 35 items, including pâté en croûte, mousses, saucisson, and black pudding. We are very proud of Scott’s development, and happy to be one of the only butcher shops in Toronto that offers this variety of delicious, northern European-centric charcuterie.