Sam Canning completed his Certificate III – Retail Meat Processing in 2001 after a four year apprenticeship at South City Meats, Hampton. Once completed, and after a short period of time butchering for both leading supermarkets, he chose to pursue professional ambitions abroad. Whilst living in London, Sam worked for The Ginger Pig, a business that farmed their own pigs, cows and lambs in Yorkshire and sold them through their London shop and Borough Market stall. This is where Sam learned the art of dry-ageing beef. 2009 saw him back in Melbourne and managing Polkinghornes in Albert Park – another paddock to plate style, boutique butcher. It was during the time spent with Polkinghornes that Sam chose to focus all of his experience, and after six months of business planning, Sam’s first day of trading at CANNINGS was 18th July, 2010.