Yak Meat

Lean | Grass Fed | Nutrient Dense | Primal

Yak is a delicious, primitive red meat alternative to beef. Similar in taste to quality grass fed beef and bison, yak meat has a delicate, sweet flavor. It consistently wins in taste tests over beef and is juicier than the meat of game animals, without the gamey flavor.

The factors that led yak to evolve in the adverse conditions of the Tibetan Plateau resulted in a superior meat animal. The meat has a higher iron and moisture content than beef, with a similar fat composition to that of bison or elk. However, yak steaks are  juicier and more flavorful. Because of a high myoglobin level in the cells, yak meat has a darker red pigment than many other red meats.

HIghly nutritious and lean, yak is an excellent option for people who are looking to diversify their diet, have sensitivities to other red meats, or simply want a lean, nutrient-rich protein source.

We feed our yak a diet of native grasses from Oregon mountain pastures located at 4,000 to 5,000 feet elevation along with transitional/organic alfalfa. We know that high quality feed yields healthy, happy animals and better meat, milk, and fiber.

Yak are smaller than commercial cattle breeds and bison and are more efficient grazers. Their lighter environmental footprint makes them a great alternative for small scale farmers and ranchers and a more ecologically viable red meat option for consumers.

 

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.

Burgers:

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.

Steaks:

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.

Soup bones:

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.

Marrow bones:

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.

 
 

Now available! Yak meat steaks, ground, bones, roasts and stew meat. Contact us for more information and ordering.