MEAT

Yak is a delicious, primitive red meat alternative to beef. It has been likened to a combination of grass fed bison and elk, but with a more delicate, sweet flavor. It consistently wins in taste tests over beef and is juicier than the meat of game animals, without the gamey flavor.

Evolution

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 and 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.

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

A Nutrient-Rich Choice

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. Yak is a different bovine species from domestic cattle. Our customers who have protein absorption difficulties find yak to be beneficial. With a high iron content and healthy essential fatty acids, yak is not only healthy but delicious! Read more about our yak meat HERE.