Just like beef brisket? Think again. Yak briskets tend to be a lot leaner than beef (it's sort of their thing) and the resulting brisket has a whole other set of beautiful qualities aside from what we're used to with beef. When pepared correctly, cold smoked yak pastami or Eastern European brisket stew takes on a more refined result. Lean yet sumptuous. We love experimenting with yak brisket and enjoy the rich decadence of the final products.
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