How To Prepare Elk Steak

Boy Scout helps Costa Mesa soup kitchen

COSTA MESA — Red, yellow and orange bell peppers were being chopped alongside iceberg lettuce. Juicy red strawberries were sliced, dainty mushrooms cut up.

A stew of elk and lamb meat bubbled inside industrial-sized metal pots while steam rushed from others.

Corona del Mar High School sophomore AJ Fischer, 15, worked in the middle of the active kitchen, mixing the ingredients for meatballs made from elk, venison and antelope as volunteers and kitchen staff prepared to feed hundreds.

"It's crazy-hectic in here," he said.

AJ, his family and members of his Boy Scout Troop 339 infiltrated the Someone Cares Soup Kitchen to make a special meal of wild game and fish on Friday afternoon for the needy, many of whom are homeless.

They cooked up white sea bass; a venison and elk stroganoff with onions, tomatoes, garlic and mushroom; wild game steaks and meatballs in vegetable soup.

"We're kind of going with what meat they brought me," said Someone Cares chef Lorrie Sanchez.

Although AJ helped cook for the special meal, making it happen was a months-long affair for his Eagle Scout project. Becoming an Eagle Scout is the highest honor in Scouting and only a small percentage of Scouts ever achieve it.

The soup kitchen on 19th Street will be treated to a meal of wild game once a year now, as AJ's troop decided to make it an annual event.

The idea for the project came from AJ's own life — hunting and fishing are things he's passionate about.

The Costa Mesa resident grew up in a family of hunters and learned to never waste what they killed.

"That's our rule," said AJ's father, Alvin Fischer. "If you hunt or catch it, you eat it."

It was his aunt, a member of Safari Club International, who told him about the hunting organization's program, Sportsmen Against Hunger, which donates extra meat to food banks.

AJ got the group's Orange County chapter to donate about 350 pounds of venison, elk meat, lamb, antelope and white sea bass.

How often do you eat beef/red meat? - Paleo Hacks.com

Propably every second day. Good beef is expencive here (like $14/kg and more), gourmet whole fish is even cheaper. I do not eat steaks much, mostly braises and organs (lamb liver, kidney and heart). Only steaks i eat are hangar steak and skirt steak, i like their flavor, with sous vide there is not much more need for expencive cuts. Short ribs make a perfect medium rare meat with sous vide, it just takes few days ;)
I never buy ground beef, organic or not.

I am working on securing some reindeer meat when its soon in season. Reindeer meat must have quite different lipid profile since they live even below -40C temperatures. Optimal for nordic genes paleo diet i bet.

Almost every day. Don't forget that certain cuts of meat can be much cheaper than a sirloin steak and be just as tasty and healthy. Ground beef, chuck, etc.

The standard mainstream advice is to go for 'lean cuts of meat', but I think just about everyone on this site ignores that and does the opposite when possible.

Also, don't forget to include organ meats like liver, which are often very cheap.

Most days, usually ground, cheaper cuts and/or liver(I have 20 lbs. of milk and grassfed liver from a friend in my freezer). I don't feel as satisfied from poultry, and fish is an occasional expensive indulgence, unless someone in my family catches a nice trout or two...I really like lamb better than beef, but, like fish, it's an occasional expensive indulgence for now.

I guess we can all agree that we are red meat fans?

How many of you try to eat local, grass-fed beef? I think that if all of us tried our hardest, even though it can be expensive, to eat local, or at least grass-fed beef, it could have HUGE impact.

I won't eat beef unless it's from the tri-state area, and also grassfed. With that said, I eat beef at least 5-6 days a week.

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