The Beef

We work with producers and partner butchers who can stand behind genetics, husbandry, and consistency. Central to this is our partnership with Penokean Hills Farms in Algoma, Northern Ontario—a vertically integrated operation controlling feed, breeding, and production from seed to slaughter.

Alongside Ontario offerings, we regularly feature Canadian steaks from across the country, including Speckle Park, grass-fed programs from Manitoulin Island, and select Alberta Angus. Naturally raised cattle vary across seasons; we cook to reflect those differences rather than standardize them away.

Argentinian beef is a defining part of our menu and a point of pride for the kitchen.

Raised on open pasture and shaped by a culture where fire and time matter, Argentinian beef offers a distinct expression—leaner structure, pronounced beefiness, and clarity of flavour. At Victoria’s, it stands alongside Canadian beef as a core part of what we do.

Cooked simply over high heat and seasoned with restraint, it reflects a tradition that values technique over embellishment.

We work with specialist partner butchers who age whole primals in large-format cabinets. Select cuts are then brought in-house, where we continue their development using a small set of controlled aging techniques.

These include traditional dry aging, aging beneath Niagara-sourced beeswax from Rosewood Estates Winery & Meadery, and select methods incorporating cultured koji, wine, or spirits. Each is used deliberately to build complexity while preserving the beef’s natural character.

Aging is not reduced to a fixed number of days. Every cut is assessed individually and released only when it reaches balance.

When our beef reaches the grill, it is treated directly.

Seasoned with salt—including Vancouver Island sea salt—and cooked over heat, our approach relies on fire management, timing, and rest. No heavy marinades. No masking flavours.

This allows origin, aging, and fat quality to read clearly on the plate.

Wagyu is one of beef’s richest expressions—and one that demands precision.

We feature exceptional Wagyu from Japan, alongside select programs from Australia, New Zealand, and Canada when available. Portioning, seasoning, and cooking method are chosen to keep richness balanced rather than overwhelming.