Yak Meat

 

Yak meat is sweet, juicy and delicious!† Yaks are acclimated to mountainous regions in Tibet, and develop their fat layer on the outside of their meat, just under their skin layer.† The fat is not marbleized throughout the meat as it is in traditional beef.† Yak meat tastes very much like beef, because yaks are bovine.† The difference is that it tastes like extremely lean beef.† Although lean, yak meat remains very juicy and delicate in texture.† There is no gamey taste whatsoever, as in bison and elk.

Studies have shown that yak meat is very similar in composition to grassfed beef.† Our yaks are primarily grassfed, with occasional treats of grain (for handling purposes).† The chefs who have bought our meat have stated that the taste and texture of our yak meat was better than grassfed beef.† While grassfed beef tends to have kind of a coppery taste and dries out easily, yak meat remains sweet and juicy.† Chefs tend to add fat to grassfed ground beef so that it will hold together during the cooking process.† This is unnecessary with ground yak, so one still receives the health benefit of a lean meat.† Anyone who is health conscious, or simply enjoys the taste of a gourmet cut of meat will enjoy yak.†

If you are interested in ordering a meat that is rich in body building proteins, minerals and vitamins, contact us for information on availability and pricing.

 

 

 

 

 

 

 

 

 

 

 

 

If you are interested in adding yak to your herd, or starting your own herd of yaks, feel free to contact us!

 

There are currently only a few thousand yaks in the USA.† Due to trade restrictions, it is virtually impossible to bring more in from Tibet.† Some beef cattlemen have begun to crossbreed yaks with their existing herd of beef cattle.†

Several years ago a yak herd owner hired a lab to perform a private study on his own yak meat, including meat from his yak/cow crosses.† The data showed that his yak/cow crosses retained 90% of the meat characteristics of their pure yak parents when finished on grass.† He also reported that first generation yak cross bulls are sterile, with feed efficiencies of 6 pounds of forage, compared to 8-10 pounds of forage for beef steers for one pound of gain.† In addition, his crosses also inherited their yak parentís weather hardiness and resistance to disease.

The International Yak Association is pursuing further in-depth studies of both pureblood yak meat and meat from yak/cow crosses.† In 2010, IYAK obtained the first three nutritional labels and Certificates of Analysis for grassfed pureblood yak meat.† Hopefully, this information will be added to the USDA database in 2011.† There is still much research to be done to learn all there is to know about yak meat, yak/cow cross meat and the animals themselves.

Yak/Cow Crosses

Contact:† info@mi-yak.com