Strip District Meats

MEAT our Chef

Chris Olpp has been professionally cooking for approximately 10 years. He believes that food is an experience, and enjoys creating that experience for our customers. Chris left his home in North Eastern PA upon graduating high school. He immediately began a career in photography, which was his first love. As the years passed, Chris began to explore a different creative outlet, one that involved cooking. He thoroughly enjoyed recreational cooking, and eating, and began to nourish this love as he entered the restaurant industry. Working in numerous venues, wearing many hats, Chris has built a vast knowledge of food, ingredients, and techniques. Most recently, Chris was a line cook and garde manger at Sienna Mercato Mezzo. Upon moving to Strip District Meats full time, he developed weekly chef specialty items, and became the Exotic Meats Specialist. Chris prepares each specialty item by hand in our kitchen, plans weekly menus, and creates recipes for Specialty and Exotic items.  He is passionate about food and the community it develops, and loves to help customers enhance their food experience. When Chris is not at Strip District Meats, chances are he will still be cooking or eating, as that is his passion. He loves to try new restaurants, and Pittsburgh has plenty of them! Photography remains a prominent hobby, as well as hiking, reading, existential philosophy, and watching hockey!

Are you thinking of trying one of our exotic or specialty meats, and have never prepared such an item? Looking for tips or tricks on how to prepare, serve, or cook a particular meat? Just ask our Chef! Enter a question specific to preparing, serving, or cooking any meats sold at Strip District Meats, and Chris will share tips to ensure your meal is a satisfying adventure. General questions related to the Strip District Meats can be answered on the home page by emailing

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Question for the Chef:
1.  How do you recommend preparing boar?
I like to cook the boar with some stewed vegetables. If tomatoes are not really in season, I’ll use really delicious canned tomatoes.
Recipe :  Boar Medallions with tomato and shallot
4 ea boar medallions
2 Tbsp all purpose flour
Salt and pepper to taste
6 lg shallots, sliced in thick rings
1 sm can San Marzano tomatoes
Optional: 1 cup white wine
1)  Season all sides of boar with salt and pepper.
2)  Toss medallions in flour until well coated, shake off excess flour.
3)  In medium high sided pan add 2 Tbsp vegetable oil. When oil is hot but not smoking add boar. Sear boar til golden brown on all sides.
6)  Remove boar and add shallots.
7)  When shallots are soft add wine and tomatoes.
8)  When tomatoes get hot add boar and cook until internal temperature is 150 degrees.
9)  Serve with potatoes or asparagus or risotto.
Question for the Chef:
Do you have a marinade for grilling veal chops?
I always like to keep marinades for veal as simple as possible, this one will include thyme but you can substitute Rosemary, oregano, marjoram etc.(all fresh)
4 veal chops
4 clove garlic
4 sprig thyme
 6 oz quality olive oil
4 T grain mustard
1.)  Warm the oil gently for about 20 minutes with the thyme and garlic.
2.)  Remove from heat and allow garlic and thyme to sit in oil 30 minutes
3.)  Allow to cool 2 hrs in refrigerator, once cold, whisk in mustard.
4.)  Give at least 8 hrs to marinate on the veal.
5.)  After 8 hrs in refrigerator, remove veal from marinade and season liberally with kosher salt and fresh black pepper.
6.)  Allow veal 30 minutes at room temperature before cooking.
7.)  Grill to medium, enjoy with nice light bodied red wine
Question for the Chef:
When smoking a Yak roast, should I treat it as beef, regarding temperature?
I would treat it similar to beef, just keeping the temperature low since it is more lean than beef.