Here are some tips on how to prepare yak meat.
Yak steaks and burgers are best prepared rare or medium rare. The meat, with its higher water content, will stay juicy, but because it is very lean it is best cooked more like game animals than beef.
The burger meat seems to cook faster than beef, and comes out great when cooked at a slightly lower temperature to achieve a more even texture throughout the patty. The delicate flavor and texture are best achieved when cooked rare to medium rare.
If you like your steaks rare, season with salt and pepper and char on either side in a skillet or on the grill, cooking slightly less time as you would beef. If you like your meat more well done, lower the temperature and cook longer.
Braising and slow cooking:
Roasts, short ribs and stew meat are delicious braised in a crock pot, pressure cooker or oven. Ensure that there is liquid covering the meat and turn the meat periodically to cook evenly in the braising liquid.
Yak bones make delicious bone broth! Roast the bones on a rimmed baking sheet or cast iron pan at 400 degrees F, until lightly browned. Place bones in a stock pot or pressure cooker to make a rich, healthy soup base.
Indulge in one of the most ancient types of sustenance. The highly nutritious marrow is best enjoyed by placing the bones cut side up on a rimmed baking sheet or cast iron pan. Heat the oven to 450 degrees F. Roast for 15 to 20 minutes. Serve with grilled bread or crackers and pickled vegetables.