Local Hunting Expert Visits Lake Quinault Culinary Students to Demonstrate Elk Steak Preparation
November 17, 2025 – Lake Quinault, WA
Monday afternoon, members of the culinary students in the Lake Quinault School District had the unique opportunity to learn from local hunter John Mayton, who brought in a freshly harvested elk—and more importantly, his expertise—to show the students step-by-step how to properly cut elk steaks.
Mr. Mayton, who is well-known in our region for his responsibly-managed hunts and strong emphasis on ethical field practices, visited the high school’s culinary workshop as part of a hands-on lesson that blended traditional subsistence skills with modern culinary techniques. The session began with Mr. Mayton explaining how he located and harvested the elk under Washington’s wildlife regulations, followed by a demonstration of how to dress, quarter and prepare the meat for the kitchen.
As the students gathered around the demonstration table, Mr. Mayton emphasized key safety and respect points: how to handle blades safely, maintain food-safe surfaces, trim away connective tissue and silver skin, and how to carve steaks from the hindquarter and rib sections. He also discussed how wild game differs from store-bought beef—in flavor, texture and fat content—and how that should affect cooking methods.
Culinary teacher Ms. Barbara Marshall said the day’s visit offered “a priceless real-world connection between hunting, harvesting, and cooking—showing the full arc from field to fork.” Many students afterwards had the chance to practice cutting steaks themselves under Mr. Mayton’s supervision, discussing how to portion, label and store the meat safely.
One student noted, “It’s different when someone who actually hunted the animal shows you—not just reading from a textbook. You gain respect for where the food comes from.” Another commented on the flavor potential: “I’ve cooked elk before, but I never knew how to properly cut it so the steaks are tender and well-suited for the pan or grill.”
Mr. Mayton closed the session by reminding students that hunting isn’t just about harvesting meat—it’s about stewardship of the land, wildlife conservation, and using what nature provides respectfully and fully. He encouraged students to consider how culinary arts intersect with hunting traditions in the Pacific Northwest, especially in a region like the Olympic Peninsula where wild game plays a cultural role.
The Lake Quinault School District hopes to make this type of field-to-table demonstration a regular part of its culinary curriculum, so students can deepen their understanding of food systems, sustainability and local food heritage.
