Los Angeles Lakers center Chris Kaman has long been known as a gun-lovin’ outdoorsman, but what you may not know is that he appears to be behind the trigger for reasons that go beyond killing just for the sake of killing. Kaman’s diet has eschewed beef for six years now, with his only red meat intake coming from the venison from the deer he kills.
Until now, apparently. Because Kaman, along with fellow Lakers center Robert Sacre and Lakers strength and conditioning coach Tim DiFrancesco, has bought a cow. And – don’t tell the kids – cows make a whole lot of hamburger.
"I don’t like all the hormones and steroids," Kaman said of his six-year abstinence from eating beef. "I’m not against how they kill the animals. I’m more against the way that they put the steroids and the hormones in there, and then we’re getting that in our bodies when we eat it."
Sacre and Kaman differ on how to cook the beef, however.
"No doubt, it’s grilling," Sacre said. "When you can just buy a nice big thing of cow and have steaks for days, why not? Right?
"Put some seasoning on that bad boy. I’m a dry-rub man. Dry it up, lay it on the grill. I like mine medium-rare and that’s it. I like some horseradish, though. Put it on the side, dip it and you’re good to go."
Kaman will prepare his in the kitchen, with the help of his wife and personal chef.
"No grill," Kaman said. "When you do it on the grill, sometimes you can get carcinogens. Those black things you see on the steak are pretty much bad for you.”
McMenamin reports that Kaman likes his steaks pan-fried, with little seasoning, and “cooked” rare. We appreciate a man who isn’t eating meat for the taste of meat, and nothing else.
Trainer Tim DiFrancesco apparently conceived the idea to purchase the grass-fed cow from a farm in San Diego. Kaman will take on the bulk of the load, 200 pounds worth, while DiFrancesco and Sacre will split the other 200 pounds of the animal. Sacre, who had to go out and buy a second freezer to house his grass-fed bounty, credits DiFrancesco for helping him lower his body fat by a significant amount.
Beyond the steaks, the Louisiana-born and obviously French-inspired Sacre is looking forward to claiming ownership of the cow’s tongue, while Kaman is looking forward to making massive amounts of beef stock with the cow’s limbs.
What reaction Kobe Bryant will have to this when he returns from Germany is anyone’s guess.