Sanagan’s Meat Locker

I finally had the chance to get myself to Sanagan’s Meat Locker in Kensington Market this weekend.  Sanagan’s is the type of diamond in the rough butcher you hear about from a friend (and a food expert).  The man behind the block, Derek was incredibly friendly, knowledgeable and eager to answer any questions.

Don’t expect to come into Sanagan’s with a specific recipe. The meat they have is received directly from the farm.  This is the type of place you go to first before you buy your vegetables.  A few Woodbridgesque women came in directly after me looking for ground turkey for their South Beach diets.  They didn’t have any.

I bought a whole chicken, several pounds of ground beef, two peices of beautiful osso bucco and a gorgeous piece of bison shoulder.

Here’s what I did with the meat (recipe):

The chicken was delicious.  I did an Anthony Bourdain style Coq Roti (here’s the recipe) with the addition of my lentils and sauteed spinach.  This recipe never fails.

With the bison I did a simple braise with standard vegetables.  I added the osso bucco one hour after the bison was already cooking.  The cooking time was three hours.  There isn’t really a recipe, but truthfully a technique.  You have to learn this technique to cook these tough types of cuts.  The time you take to learn this will be well spent.


One Response to Sanagan’s Meat Locker

  1. Dawn says:

    You should try their pork! Delicious!!!!!! Better than any pork Ive ever tasted!

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