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Monday 10am - 7pm Tuesday 10am - 7pm Wednesday 10am - 7pm Thursday 10am - 7pm Friday 10am - 7pm Saturday 9am - 6pm Sunday 10am - 5pm

http://www.sanagansmeatlocker.com/, http://twitter.com/sanagans

Sanagan's Meat Locker, 176 Baldwin Street, Toronto, ON (2026)

04/24/2026

Recipe of the Week: Beef Pot Roast

Sometimes, when there is a chill in the air, nothing warms your bones like a slow-cooked piece of beef. Adapted from Cooking Meat, this pot roast recipe is a braise, and it works well with any tough cut of beef.

Serves 6 to 8
(click link in bio for full recipe)

04/17/2026

I’ve cooked many foods on my charcoal barbecue, but one of my favorite ways to do so is hot smoked pork butt. I like to use plenty of wood chips to impart a strong smoky flavor. Don’t worry if you smell a bit like a campfire after making this: a quick t-shirt change and a hair wash will easily solve that problem.

Recipe abridged from Cooking Meat.

Hot-Smoked Pork Butt - recipe at link in bio.

04/10/2026

Recipe of the Week: Choucroute Garnie

This simple Alsatian dish, abridged from my book “Cooking Meat”, takes some time to make but it is rustic comfort food at its best, and truly celebrates many of the cuts the pig offers us. On the next cold night, invite some friends over and throw this popular French bistro dish in the middle of the table with a baguette, some good mustard, a jar of gherkins, and plenty of Riesling. You’ll be a star.

Serves 8 to 10

See the full recipe at the link in bio.

03/27/2026

Next week is Easter! Get your orders in for lamb, ham, rabbit, prime rib, brisket - whatever you feel will bring family and friends around a table in celebration of the new spring season.

We will be cutting orders off on Tuesday, March 31, so give us a call or place your order on our website (see link in bio).

Hop to it!

03/20/2026

Recipe of the Week: Lamb Navarin

Lamb Navarin is a light stew made to say goodbye to winter, and what better time to roll this recipe out than a day before the official start to spring. Enjoy with some crusty bread to mop up all the juices.

Lamb Navarin

Serves 4-6

Ingredients

4 lamb shanks (ask your butcher to cut them into four pieces each)
To taste salt and pepper
2 tbsp olive oil
1 large onion, diced
2 carrots, diced
1 celery stalk, diced
1 tbsp tomato paste
1 tbsp flour
1 cup white wine
1 L chicken stock
1 tied herb bundle made up with a few branches of thyme and rosemary, and 2 bay leaves
2 tbsp butter
4 bunch carrots, trimmed, peeled, and cut into evenly sized pieces about 2” long
6 small turnips, peeled and quartered
6 small fingerling or mini white potatoes, washed and cut in half (or quarters if large)
1 cup pearl onions, peeled
1 cup frozen green peas
To taste salt and pepper
1 tbsp chopped parsley

See method in link in bio above, or at https://sanagansmeatlocker.com/blogs/all/recipe-of-the-week-lamb-navarin-1

Method

03/13/2026

Recipe of the Week: Steak Fajitas

March Break is a fantastic opportunity to get your kids in the kitchen, helping out with meal preparation. This recipe is a great starter recipe for kids, as there is some chopping and cooking, and the final result is well enjoyed by all.

Serves 4

Ingredients:
2 lbs skirt steak
2 tbsp Sanagan’s Taco Spice
1 small onion, sliced into strips
1 red pepper, sliced into strips
1 tbsp vegetable oil
8-12 tortillas
Optional toppings like pico de gallo, shredded lettuce, grated cheese, and sour cream

Method:

1. Slice the steaks against the grain into strips about ½ inch wide. Put the steak strips into a large work bowl, and mix with 1 tbsp of the Taco spice.
2. In another large bowl, mix the onions and pepper with the other tbsp of Taco spice.
3. Put the oil in a large pan over medium heat. When the oil is hot, add the beef and stir to brown. Keep stirring and browning until fully cooked, about 5 minutes. Remove the beef from the pan and put in a clean wok bowl, reserving the fat in the pan. Put the pan back in the heat.
4. Add the vegetables to the hot pan and saute until fully cooked, about 5 minutes. Add the cooked vegetables to the bowl with the steak, and toss to combine.
5. Meanwhile, put a clean heavy bottomed pan (cast iron or non-stick work well) over a medium heat. When hot, toast the tortillas one by one, flipping them when they are golden on one side. This usually take about 1 minute per tortilla. When toasted, put them in a bowl and cover with a clean towel in-between batches.
6. Serve the fajita mix with the tortillas, and any additional toppings you like!

03/10/2026

Today on Talk From the Butcher Block: Skirt Steak!

Taken from the interior of the flank/rib area of the carcass, the skirt steak is a long, well-marbled steak consisting of a loose network of muscle fibers. When cooked, skirt steak is super juicy with a decent chewiness that can be tempered if sliced against the grain. It is a butcher's favourite steak, and soon to become one of yours!

03/03/2026

Today on Talk From the Butcher Block: Short Ribs!

Chuck short ribs come from underneath the shoulder, and typically need a long bath in aromatic liquid to break down its tough muscle fibers. Unless you get them cut very thinly, like for Kalbi/Miami Short Ribs. However you cut them and cook them, they are certainly delicious!

How do you like your short ribs?

03/03/2026

Today on Talk From the Butcher Block: Short Ribs!

Chuck short ribs come from underneath the shoulder, and typically need a long bath in aromatic liquid to break down its tough muscle fibers. Unless you get them cut very thinly, like for Kalbi/Miami Short Ribs. However you cut them and cook them, they are certainly delicious!

How do you like your short ribs?

02/26/2026

Today on Talk From the Butcher Block: Bavette and Flank!

Try something a little different on your next steak night. These steaks may be a little toothsome, but what they lack in tenderness they make up for with flavour.

02/13/2026

Lamb T-bone chops, also known as lamb loin chops, are delicious little chops cut from the saddle, or shortloin, of the lamb. There are two muscles at play here: the striploin and the tenderloin. Both are very tender and very tasty. You can broil or pan-fry lamb chops, but I really like them charred on a charcoal grill, though propane or gas will do nicely as well.

Abridged from Cooking Meat

Serves 4

Ingredients:

6 garlic cloves, minced
2 Tbsp chopped Italian parsley leaves
½ cup olive oil (divided)
12 (each about 1-inch-thick ) lamb T-bone chops
Salt and pepper
2 pounds red onions, unpeeled and cut in half from north to south
1 tbsp sugar
1 tsp smoked (not spicy) paprika
3 Tbsp sliced green onions
3 Tbsp whole Italian parsley leaves
1 Tbsp red wine vinegar

Method:

1. In a large casserole dish, mix the garlic and chopped parsley with ¼ cup of the oil until well combined. Add the chops, toss well, and season with salt and pepper. Cover, refrigerate, and allow to marinate for 4 hours.

2. Preheat the oven to 450°F. Line a baking tray with parchment paper.

3. In a bowl, toss mix the onions with the remaining ¼ cup of oil, the salt , sugar , and paprika, and salt to taste until well coated. Arrange the onions on the baking tray, cut side down, and roast in the oven until caramelized and cooked through, about 30 minutes. Remove from the oven and allow to cool. Preheat the grill to high.

4. When the onions are cool enough to handle, peel and discard the skins. Cut each half onion into thick wedges and place them in a bowl. Add the green onions, parsley leaves, and vinegar, and toss well. Arrange the mixture on a serving platter.

5. Grill the chops, turning often, until lightly charred on the outside. To test for doneness, use a thermometer inserted in the thickest part of the meat near the bone. When it reads 145°F, the chops are cooked (they will be medium near the bone and medium-well done closer to the edge). Remove from the grill and allow to rest for 10 minutes.

6. To serve, place the chops on the bed of the roasted onions. Serve immediately.

02/06/2026

Recipe of the Week: Chili con Carne

Chili is one of those dishes that people can be passionate about; I have a friend who swears that making it with ground beef is a sin, and that it should be made with stewing blade meat, slowly cooked with spices for hours. This recipe then, is for the angels in the room.

Serves 6 to 8
2 pounds stewing beef
3 Tbsp vegetable oil (divided)
1 medium onion, finely diced
2 Tbsp minced garlic
1 celery stalk, finely diced
½ red bell pepper, seeded and finely diced
2 Tbsp chili powder
1 Tbsp Spanish paprika
2 tsp ground coriander
2 tsp ground cumin
1 tsp dried oregano
⅓ cup tomato paste
⅓ cup water
To taste salt and pepper
16 ounce canned plum tomatoes
1 Tbsp. chipotle in adobo sauce
1 cup canned red kidney beans, rinsed and drained
1 cup beef stock
1 cup canned black beans, rinsed and drained
3 Tbsp chopped cilantro
1 tsp brown sugar
1 Tbsp lime juice

Method:
1. In a large pot over medium heat, brown the beef in 2 Tbsp of the oil. Once brown, drain off the excess oil, transfer the beef to a plate, and set aside.

2. Return the pot to the heat and add the remaining 1 Tbsp oil. When the oil is hot, add the onions and sweat until translucent, about 5 minutes. Add the garlic and sweat until fragrant, about 2 minutes. Add the celery and bell peppers and continue cooking and stirring for another few minutes.

***See the rest of the recipe in the link in bio, or at www.https://sanagansmeatlocker.com/blogs/all/recipe-of-the-week-chili-con-carne***

Sanagan's Meat Locker

04/24/2026

04/17/2026

04/10/2026

03/27/2026

03/20/2026

03/13/2026

03/10/2026

03/03/2026

03/03/2026

02/26/2026

02/13/2026

02/06/2026

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Monday	10am - 7pm
Tuesday	10am - 7pm
Wednesday	10am - 7pm
Thursday	10am - 7pm
Friday	10am - 7pm
Saturday	9am - 6pm
Sunday	10am - 5pm