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.

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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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