Bold Butchery & Grill
1420 Quadra Street V8W 2L1 Victoria, BC, Canada

It’s #NationalShawarmaDay How do you like your shawarma?

We’re OPEN regular hours today for pick up and delivery. 11am - 8pm

What will you be throwing on your grill this weekend? Pictured: Dry aged striploin steak @rodsplate

Juicy and Crave-worthy! The Bold Burger Local Prime Beef Chuck ground fresh by our butcher. Served on a local Brioche Bun, caramelized onions, julienned romaine, tomato, mild cheddar cheese & signature house made BOLD pickle-brine aioli.... That's some Fri-YAY YUM! @vicfoodguys

We’re OPEN today! Come in and pick up or order in! We’re on DoorDash, Tutti, UberEats & Skip The Dishes.

We're OPEN regular hours through the holiday weekend! Food Meat You can also order off our menu through your favourite delivery app!

A juicy T-Bone. That's one great way to close out 2020. Leave a in the comments if you agree! PS: We're open regular hours today and tomorrow ... @dubz_l

A short note to remind you that we are OPEN regular hours Christmas Day and Boxing Day. We'll see you soon! (Also on your favourite delivery app!)

We love a good, yet easy striploin steak! On today's #BoldRecipeTour we share a really good and easy striploin steak recipe. You'll need:... An 8oz Striploin steak (per person) 1 tbsp Grapeseed Oil 1/2 tsp Black Pepper 1/2 tsp Kosher Salt 1 tbsp butter 1 clove garlic 1 sprig of Thyme Heat the oil in a cast iron pan. Season your steak with salt and pepper (both sides) Once your pan is hot, throw on the steaks on cook about 4-5 minutes each side, depending on the desired doneness. When both sides are browned, reduce heat, add in the butter garlic and thyme, swirl around and spoon over with the butter infusion. Let cook and infuse for another 2 minutes. Rest the steaks for about 10 minutes before carving/serving. Devour!

A huge thank you to each and every one of you who took the time to suggest Bold Butchery & Grill for Victoria Buzz's 20 must try take-out and delivery! We were pleasantly surprised and humbled to have made the list. 2020 has been a tough year for all of us, you included and we wanted to take this moment to say a huge thank you and convey our appreciation for supporting local, supporting small businesses like ours, helping us do what we love and helping us keep our doors ope...n so we can continue serving you in the future. It’s impossible to put into words. THANK YOU from the bottom of our hearts, Thank You for your support and Thank You for helping us make Victoria Buzz's 20 Must Try list!

Just as good, picked up or delivered Call in to order your shawarma for pick up or have it delivered through DoorDash. Our full menu linked in bio.... #YYJ #VictoriaBC #YYJFood

This week our #BoldRecipeTour takes us to Korea, where we share our favourite Korean short-rib recipe of the week, Galbi (sometimes called Kalbi). It’s simple, decadent and full of flavour! The magic is in the cut of meat and the marinade.... What you’ll need: 3lbs Short Rib Bold Butcher’s Tip: When you call in, ask them to be cut Korean style. For the marinade: 1 cup Soy Sauce 1 cup stock or water 1 cup brown sugar (or honey) cup rice vinegar mixed with 1tbsp sugar 2 tbsp sesame oil 1 tsp black pepper 12 garlic cloves, minced or grated finely yellow onion chopped 6 sprigs green onion chopped Run the above in a blender or using a hand blender. Add half to a marinating dish. Score your short ribs and lay them over the marinade. Pour remaining marinade and cover. Marinate 4 hours. Best when marinated overnight. Cook: Heat some oil on a skillet at high. Cook meat to your preferred doneness. Garnish with green onion. Tip: Reduce the remaining marinade in a pan, until thick and dense. Makes for a great dipping sauce

Shawarma bowl, shawarma poutine. What will you have this weekend? @cookandcreateforyou ... #BoldButchery

Winter chicken roasts. Simple and comforting. : A. Moreno

The GOAT #alhumdullilah We carry other fresh retired goat in the butchery but the record they carry is 0-1 credit: Ethan Miller / Getty Images

Welcome to a new series, The Bold Recipe Tour (#BoldRecipeTour), where we share exciting recipes from around the world, using custom meat cuts we prepare just for you right here at Bold Butchery. We start our #BoldRecipeTour with a filipino favourite, Kare Kare. The temperature’s dipping and we’ve got ‘comfort food’ on our mind. ... Can’t go wrong with Oxtail and peanut gravy. We also love that the meat can be prepped a day ahead, making this is the perfect weeknight meal. Prep & Cook Meat: 2 lbs oxtail 1 lb short ribs Bold Butcher’s tip: Ask for stew cut oxtail, short ribs. 2 large yellow onions 2 large carrots 1 stick of celery Sea Salt 9 cups of water Peanut Paste: 2 cups whole peanuts 1/3 cup Jasmine rice Prep Veggies: 2 yellow onions 4 tbsp oil 2 eggplants pack green beans To serve: Garlic Shrimp Paste: 2 garlic cloves 1 shallot 1/3 cup fermented shrimp paste Cooked Jasmine rice Recipe: Heat oil in large pot at medium/high. Season oxtail and other beef with sea salt Add meat to pot browning on all sides Once a golden brown, remove, set aside. Add chopped onions, carrots and celery to same pot. (The meat juices and fat from the browning add a deep flavour to your veggies) Season with sea salt Let them sweat and brown, add browned meat into the pot Add water until all meat is covered Cook on low heat for 3-6 hours until the meat is tender. Tip: Cook for 30-40 minutes if using a pressure cooker/Instant Pot Day ahead prep: Separate meat from broth. Refrigerate. Continue following day. Toast peanuts in a pan until browned. Cool, grind, keep aside Grind uncooked cup of rice, toast in pan until golden brown, keep aside Spoon out fat layers from stored oxtail broth. Bring to a simmer. For the peanut paste: Mix heated broth, ground toasted rice, ground roasted peanuts in a bowl until you have a paste. Set aside. Garlic, shallot, shrimp for serving: Saute chopped shallot and garlic in a pan with oil Once browned and sweated, add shrimp paste Cook til fragrant. Set aside. Chop and prep the veggies. Heat oil in pan Add chopped onions, cook til soft Add heated broth (6 cups) Add peanut paste & stir Add oxtail, beef mixture Simmer 20 minutes. Add remaining chopped vegetables Simmer 5 minutes Serve Kare Kare on a bed of Jasmine rice and spoonful of garlic-shrimp paste. Pin: The Skinny Pot

Shawarma Poutine! Hot Tip: Always ask for hot sauce! : Tasting Victoria

'The Bold Burger' Not a bad way to start off the week Right?... Pick up or have it delivered through DoorDash. @yyjfoodies

We will be closed today. Regular hours tomorrow. We’ll see you tomorrow!

Wishing you a wonderful Thanksgiving weekend! We are closed today and open regular hours tomorrow. #YYJFood #boldbutchery #VictoriaBC #YYJ

Open from 11am and if there’s anything you should get today, it’s our shawarma poutine. Ask for hot sauce

Do you follow us on Instagram? We regularly share posts by you on our feed and in our stories. Click through for stuff that's as satisfying as this ... https://instagram.com/p/CB1TZY_DVRF/ #YYJFood #VictoriaBC #YYJ #VancouverIsland

Take your pick at steak galore Tag a friend who appreaciates a good steak as much as you do!

Happy Canada Day! We're closed today, but get back tomorrow, regular hours! #YYJ #YYJFood

We love a good ribeye Customer video: Connor Logan

Holy cow! Limited quantity available Dry Aged Tomahawk Steaks... Order by phone 250-590-1126 or email [email protected] Reserve by Friday, June 21st #Tomahawk #FathersDay

The Reveal Limited quantity available Dry Aged Tomahawk Steaks... Order by phone 250-590-1126 or email [email protected] Reserve by Friday, June 21st #Tomahawk #FathersDay

Fred Flintstone would be jealous Limited quantity available Dry Aged Tomahawk Steaks... Order by phone 250-590-1126 or email [email protected] Reserve by Friday, June 21st #Tomahawk #FathersDay

Rib steak Now that’s what you call marbling.

We can't be sure of the weather, but we can be sure that shawarma poutine is the cure for the gloomiest of days. Hand cut fries, cheese curds, shawarma straight off the spit, that demi-glace, hot sauce if you dare. That's what days like today are made for! Don't you think? @asiyahgoesleft