Facts and Figure about Yak

 

The yak (Bos grunniens) is a long-haired mammal that is native to the Himalayan region of South Central Asia, including parts of Tibet, Nepal, Bhutan, and India. It belongs to the family Bovidae, which also includes domestic cattle, bison, and buffalo. Moreover, Yaks are well adapted to living in high altitudes, with thick fur to protect against the cold and low-oxygen environments. They are herbivores, primarily grazing on grasses, herbs, and lichens. In addition to their meat, yaks are also used for their milk, which is high in fat and protein, and for their wool, which is used to make clothing and other textiles. Yaks are an important part of the culture and economy of the Himalayan region, and they are also used for transportation, as pack animals, and in traditional ceremonies and festivals.
Yaks are members of the bovine family and are related to cows and buffalo, all of which are likely descended from aurochs, an extinct species of cattle. The key difference between the two species is size, with wild males weighing up to two times more than their domestic counterparts. Domestic yaks are descended from wild species.
One theory suggests yaks are more closely related to bison. If that’s the case, yaks could have diverged from cattle from 1-5 million years ago. Either way, wild yaks became domesticated in central Asia 7,000-10,000 years ago.
Native tribes of the Himalayas have raised, cared for, and relied on yaks for centuries, no one is entirely sure when, where, and how they became domesticated.
Etymology
The English word "yak" originates from the Tibetan Wylie: g.yag. In Tibetan and Balti it refers only to the male of the species, the female being called Tibetan:  Wylie: bri, In English, as in most other languages that have borrowed the word, "yak" is usually used for both sexes, with "bull" or "cow" referring to each sex separately.
Appearance and Behavior
Primary habitats are the treeless uplands of central Asia between 9,800 and 18,000 feet in mountain meadows and plateaus. They are commonly found in alpine tundra with thick grasses and sedges that provide their food. Some herds will migrate seasonally in search of food. They eat early in the morning and evening and don’t move about much, often sleeping most of the day. Yak avoid broken ground, rocky places and glaciers, but are good swimmers. A newly-born calf can easily cross icy mountain streams by attaching firmly onto the tail of elder yak. They live in herds of 20 to 200 animals, including female yak and calves, though the average herd size ranges between 20 and 100 animals with only a few farmers having larger herds.
Body weight
The body size of domestic yak is smaller than wild yak. The body weight of mature domestic yak ranges between 380 to 400 kg for males, and between 260 to 270 kg for females. Birth weights vary between 10 to 16 kg. Weight gain continues up to six months of age, at which time body weight ranges from 200 to 250 kg. The dressing percentage of male yak averages 44. Owing to its high haemoglobin and low fat content, yak meat is characterised by an intense red colour, and is devoid of marbling. It is coarse fibred but very suitable for sausages. Yak fat owing to its high carotene content (19 mg/kg of fat) is deep yellow in colour.
Yak breeding
Yaks are herbivores, meaning they only eat plants. They spend a great deal of time in mountain meadows, grazing on grasses and other low-lying plants like sedges. Carex, Stipa, and Kobresia are among their favorite grasses. They also consume herbs, winter-fat shrubs, moss, and lichen. Females like to graze on higher slopes than males, especially if they have young. They frequently drink during the summer and eat snow in the winter to stay hydrated. Like cows, they have two stomachs to efficiently extract all the nutrients out of the plants they eat.
Yaks spend a great deal of time in mountain meadows, grazing on grasses and other low-lying plants like sedges.
Reproduction and Lifespan
Females enter estrus up to four times a year, yet mating typically occurs in late summer, sometimes even into September depending on the local environment. Gestation lasts between 257 and 270 days, resulting in the birth of a single calf in May or June. Double births are rare. Females find a secluded place to give birth, but soon rejoin the herd as calves can generally walk within 10 minutes of birth. Most females only give birth every other year, although more frequent births can occur if food is plentiful. They begin giving birth at about three to four years of age, with peak fertility at approximately six years.
Calves are weaned at a year old and become independent shortly thereafter. These animals have a lifespan of approximately 20 to 25 years, although some wild yaks may have a shorter life span.
Cross Breeding
A pure breed of yak is kept by herders in upper Hunza, of Gilgit district Pakistan, as there is no tradition of cross breeding yak with local cows. This is also true in other subdivisions of Gilgit and Ghizer districts (e.g. the Nagar, Haramosh, Gupis, Phundar and Yasin valleys).
Yak health and hazards
In Chitral, Black Quarter has been reported as the major disease affecting yak, sometimes causing mortality as high as 15%. Haemorhagic septicemia is another fatal disease. Foot and Mouth disease also has a high reported infection rate. The wolf is reportedly the main predator of yak, and acts as a major threat to the local yak population. In the northern areas, abortion, lung swelling and diseases related to poor nutrition and management also have been observed. There are no veterinary services available.
Economic importance
The role of yak in the highlands is much the same as that of camel in the desert. A staff representative of the National Geographic Society, who was leading a Trans-Asiatic expedition to China along the traditional silk route remarked, 'Yak seem to do everything except lay eggs'. Yak are used for many purposes in the northern areas of Pakistan, namely meat, wool, leather and draft. Female yak make poor milking animals, and reportedly produce 1 to 2 litres of milk daily for 4 to 5 months. In eastern Pamir, the average milk yield during the peak lactation period of 150 to 170 days was estimated at 300 litres, in addition to 200 litres suckled by calves. However, Cai and Wiener (1995) reported the average milk production of yak in Pakistan at 600 litres per lactation of 200 days.

                              Peoples of Giget-Pakistan Playing Yak Polo

In the northern areas of Pakistan, yak are considered excellent pack and riding animals for mountain travel. They are capable of carrying loads of up to 150 kg, and even with relatively poor feed, they can carry 50 to 75 kg loads for 13 to 16 hours a day for months. In difficult mountain terrain, yak are superior to mules in finding their way, and skilful in moving through snow.
Racing/Polo
In many traditional festivals that feature music and sport in Tibet, Mongolia, Kazakhstan, Kyrgyzstan, Gilgit-Baltistan, and Ladakh, Yak Racing is a popular sport that allows yak riders to show off their prowess. The competitors dress in colorful, ornate costumes and adorn their yaks’ heads and horns with ribbons and cloths, and place ornamented saddles on their backs. Riders race in sets of 10-12 on a field track that is typically 2000 meters in length. Yaks can run up to max speeds of 25mph, so these races are exciting events. The winner usually wins a khatag (Tibetan scarf) and a cash prize.
Types of Domestic Yak
The domestic yak (Bos grunniens) has several dozen recognized sub-species, whereas the wild yak (Bos mutus) is it’s own species, but there’s little data on sub-groups. Of the known domestic yaks, here’s a list of 36:
Afghanistan Yak – Native to Afghanistan. They thrive in high altitudes with low atmospheric pressure and low oxygen.
Altai Yak – Native to Mongolia.  Alpine type with long black or white coat.
Arunachali Yak – Native to India. Medium sized, compact body with black coat.
Bazhou Yak – Native to China. Large, rectangular frame with solid black or black and white.
Datong Yak – Native to China. Developed at Datong yak farm (1983-86) by crossing wild yak bulls with the Huanhu yak. 
Gaili yak – Native to Pakistan Medium-sized with black or black and white coloring.
Haapa Yak – Native to Bhutan. Originated in Tibet and usually has a black coat.
Hangai Yak – Native to Mongolia. Inhabit Hangai mountains and woodland pastures at elevations of 1800-3000 meters. Large-framed with varied coat colors.
Huanhu Yak – Native to China. Small frame with most having a black-brown coat.
Indian Yak – Native to India. Four breeds: Ladakhi or Changthang, Himachali, Garhwali, Arunachali. Coat colors and patterns vary.
Jiali/Alpine Yak – Native to China. Coloring varies with spotted, pure black, or white, brown or gray.
Jiulong Yak – Native to China. They have tall, large bodies that are typically all black or black and white.
Khainag Yak – Native to Mongolia. Breed has long legs with wide steps, easy to train for transport, calm, persistent and can be used to lead the herd to cross water and snowdrifts.
Kyrgyz Yak – Native to Kirghizstan. Known for high quality meat.
Merakpa Yak – Native to Bhutan. Smaller size and colored black and white or brown.
Nepal Yak – Native to Nepal. They are raised in 3000 meters above sea level in trans-Himalyan region.
Pakistan Yak – Native to Pakistan. Inhabit altitudes higher than 3000-7000 meters above sea level.
Plateau Yak of Qinghai – Native to China. Genes of wild yak mixed into this breed, so has some characteristics of the wild yaks. 
Russian Federation Yak – Native to Russia. They thrive in high altitudes, low atmospheric pressure and low oxygen content of air.
Sarlag Yak – Native to China. They thrive in high altitudes, low atmospheric pressure and low oxygen content of air.
Sibu Yak, Tibetan High Mountain Yak – Native to China. Large, rectangular body and horns.
Tajikistan Yak – Native to Tajikistan. They thrive in high altitudes, low atmospheric pressure and low oxygen content of air.
Tibet High Mountainous Yak – Native to China.
Xingjiang Yak – Native to China. Adaptable to alpine areas at the altitude of 2400-4000 meters.
Yak milk and its health benefits
Yak milk has various potential health benefits due to its high nutritional content and unique composition. It is an excellent source of protein, essential fatty acids, vitamins, and minerals, which can promote overall health and wellbeing. Yak milk may have potential therapeutic benefits for hypertension, as it contains peptides that have been shown to have antihypertensive effects. Yak milk has also been shown to possess antioxidant properties, which can help protect against oxidative stress and related health problems.
Yak milk is called natural concentrated milk because of its high fat, protein and lactose, and minerals content during the main lactating period. In addition to that, its milk is richer in polyunsaturated fatty acids, protein, casein and fat. Besides, to its nutritional value, yak milk and its products may offer functional benefits such as supporting immune function, reducing inflammation, and improving heart health
Yak milk butter
Yak butter (also known as "dri butter" or "su oil" Standard Tibetan is butter made from the milk of the domestic yak (Bos grunniens). Many herder communities in China, India, Mongolia, Nepal, Gilgit-Baltistan Pakistan and Tibet produce and consume dairy products made from yak's milk, including butter. Whole yak's milk has about twice the fat content of whole cow's milk, producing a butter with a texture closer to cheese. It is a staple food product and trade item for herder communities in south Central Asia and the Tibetan Plateau. 
Chemical properties of yak milk
Yak milk is a valuable food source with unique chemical properties that make it an attractive alternative to cow’s milk. Its lower fat (5.5%) and lactose content (3.7%), and higher protein (5.9%), mineral and immunoglobulin’s content make it a healthier milk option for people, who are lactose intolerant or looking for a nutritious milk alternative. In addition to that the pH of yak milk is slightly acidic, ranging from 6.3 to 6.8. Detailed regarding chemical properties are mentioned below:
The fatty acid content of yak milk
Yak milk is a rich source of various fatty acids (FAs), including both saturated and unsaturated FAs. Saturated fatty acids (SFAs) are the predominant type of fatty acid found in yak milk, accounting for about 65–75% of total fatty acids.
Yak milk protein
Yak milk is a rich source of proteins, which are essential for growth, development, and repair of tissues in the body. Caseins proteins account for about 80% of the total protein content in yak milk. Caseins are a group of phosphoproteins that form a gel-like structure when coagulated. They are responsible for the milk’s white color and contribute to the texture and nutritional value of dairy products like cheese and yogurt. Caseins are rich in essential amino acids, making them a valuable source of nutrition
Macroelements of yak milk
Yak milk is a nutrient-dense food that contains several important macro elements necessary for human health, including protein, fat, carbohydrates, calcium, and phosphorus. Yak milk is a good source of protein, which is essential for building and repairing tissues in the body, and is particularly important for maintaining muscle mass. Yak milk is also rich in fat, which is important for energy production, as well as for the absorption of fat-soluble vitamins. Moreover, Yak milk is a good source of calcium (150-200 mg) and phosphorus (100–150 mg) per 100 mL of milk. Calcium is important for bone health and muscle function.
Vitamin content in yak milk
Yak milk is a rich source of various vitamins such as A, D, E, B12, and riboflavin, all of which are essential for maintaining good health. Yak milk is a good source of vitamin A, with around 0.6–1.2 mg/ L of milk. Yak milk is a good source of vitamin D, with around 0.005–0.015 of vitamin D 100 mg/L of milk. Vitamin D is important for maintaining healthy bones and teeth, as well as for supporting immune function. Yak milk is a good source of vitamin E, with around 1–6 mg of vitamin E per liter of milk. Vitamin E is an antioxidant that helps to protect cells from damage, and it may also help to support immune function. Yak milk is a good source of vitamin B12, with around 0.2–0.6 mg/L of milk. Vitamin B12 is important for maintaining healthy nerve cells and red blood cells, as well as for supporting cognitive function.
Nitrogen distribution in yak milk
Nitrogen is important for the growth and repair of tissues in the body and is a component of amino acids, which are the building blocks of proteins. In yak milk, nitrogen is distributed among various compounds such as proteins, peptides, free amino acids, and other nitrogenous compounds. Proteins are the largest nitrogen-containing compound in milk and account for about 80% of the total nitrogen content. The distribution of nitrogen in yak milk can vary depending on various factors such as the breed of yak, stage of lactation, and feeding practices.
Amino acids in yak milk
Yak milk contains a variety of essential and non-essential amino acids that are important for human nutrition. Essential amino acids found in yak milk include leucine, isoleucine, valine, lysine, methionine, phenylalanine, threonine, and tryptophan. Non-essential amino acids present in yak milk include alanine, arginine, aspartic acid, cysteine, glutamic acid, glycine, histidine, proline, serine, and tyrosine.
Enzymes involved in yak milk
Yak milk contains various enzymes, including proteases, lipases, amylases, and lactases. These enzymes play an essential role in the digestion of milk proteins, fats, carbohydrates, and lactose. Proteases break down proteins, lipases break down fats, amylases break down carbohydrates, and lactases break down lactose. The enzymes in yak milk make it more easily digestible and may provide additional health benefits.
Yak milk products
Yak milk is a valuable source of nutrition for human consumption, but it also has potential as a source of valuable products. Despite living on the highest plateau in the world where high-altitude residence diseases such as premature aging, edema, atherosclerosis, and cancer are common.
Yak yogurt
Yak milk yogurt can be used as a probiotic due to the presence of beneficial bacteria in the yogurt. Probiotics are live microorganisms that provide health benefits when consumed in adequate amounts, and yogurt is a popular source of probiotics. Yak milk yogurt is made by fermenting yak milk with bacterial cultures, typically including Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. These bacteria convert lactose, the main sugar in milk, into lactic acid, which causes the milk to thicken and become yogurt. During the fermentation process, additional beneficial bacteria such as Lactobacillus acidophilus, Bifidobacterium bifidum, and Lactobacillus casei can also be present in yak milk yogurt.
Yak milk powder
Yak milk powder is made by evaporating the moisture from fresh milk, which results in a fine, dry powder that can be easily stored and transported. Yak milk can be processed into powder form, which has a longer shelf life and can be used in a variety of food products. It can be used in a variety of ways, such as in cooking and baking, or as a nutritious drink when mixed with water.
Kurut
For thousands of years, local herdsmen living in the Qinghai-Tibetan plateau at altitudes above 4,000 m have been manufacturing traditional fermented yak milk called kurut. Kurut is an important food for people of Qinghai. Kurut refers to a group of products produced by natural fermentation of yak milk in a specially-treated big jar for 7–8 days at 10–15°C. These conditions are necessary to produce enough acid, alcohol and flavor. A common property of kurut is the presence of alcohol and lactic acid. Kurut contains greater numbers of lactic acid bacteria and yeast than other traditional fermented milks (lactic acid bacteria counts of 9.18 ± 0.851 log cfu/ml; yeast counts of 8.33 ± 0.624 log cfu/ml). This traditional product has higher TS, protein, fat, lactic acid, mineral (e.g., calcium, phosphorus, and magnesium), and vitamin B and C contents than cow milk–based yogurts.
Yak cheese
Ragya’s Tibetan yak cheese will be at the World Champion Cheese Contest 2020, on March 5th! It wasn’t easy to get it here though.
Yak milk cheese can be made using the same process as cow’s milk cheese, by adding rennet or another coagulating agent to the milk to separate the curds and whey. Yak milk cheese has a distinct flavor and texture, with a nutty, sweet taste and a crumbly texture.
Yak milk has a good fat content for cheese of about 7% (milk from cows ranges from 3% to 4%), though a single dry will only produce as much milk as a goat. The milk used for Western-style cheeses can be either dry milk, or milk from chauri (hybrids between yaks and cows.) In Tibet, dairy products can only be made from May to September, while there is enough grass for the yaks to eat to produce milk.
Yak cheese made in Nepal and Some northern part of Hunza has half the butterfat skimmed off the milk to make a harder-style cheese, which is then soaked in brine and cured outdoors in shelters. The cheese ends up grainy and tangy. Rajya Metok Cheese in Tibet was developed partly as an effort to produce a higher-quality yak cheese.
Nutrition
In 2008, a team of researchers led by a Professor Brian McBride from the University of Guelph in Ontario, Canada, concluded that yak cheese had three times more beneficial omega-3 fatty acids than did cheddar cheese. The researchers noted, though, that the dietary differences between yaks and farm cows may be the explanation: “The results suggest that cheese from yak, grazed on Himalayan alpine pastures, may have a more healthful fatty acid composition compared to cheese manufactured from dairy cattle fed grain-based diets.” [1]
Types of Yak Cheeses
Chhurpi Cheese
Chhurpi is a cheese made in Tibet, Bhutan and Nepal. It is as hard as a piece of chalk. The cheese can be chewed as a snack while travelling, or ground into a powder for use as a condiment in soups.
Churtsi Cheese
Churtsi is a yak cheese made in Bhutan. It can be made from milk from a dri (female yak) or from a chauri (a cross between a cow and a yak.) To make chursti, a yoghurt which called "dhai " is first churned for butter . The remaining buttermilk is...
Rajya Metok Cheese
Rajya Metok is a mild-tasting Tibetan yak cheese. It has more of an animal smell to it than cheese made from cow's milk does, though very little of the smell comes through in the taste.
Serkam / Dartsi Cheese
To make Serkam / Dartsi cheese, dri (female yak) or chauri milk is fermented into a yoghurt called "dhai", then churned and used as butter. The buttermilk left from the butter-making process is then boiled and drained. The result is a fresh cheese, somewhat...
Sewsew Cheese
Sewsew cheese is serkam (aka dartsi) cheese that has been allowed to ferment.
 
Yak meat, which is about 95 percent fat-free, is naturally ultra lean, and a unique distribution of its fatty acid percentages make it high in moisture content. The result: an incredibly juicy meat. It’s also high in “good” fats, low in “bad” fats, and contains just 20 to 30 percent of beef’s Palmitic acid, the most common fatty acid found in animals and plants.
FAQs about Yak Meat.
Yak Meat Nutrition
Yak meat is a wonderfully healthy alternative to beef. Here are the exact facts for its nutritional composition in a 4 oz serving, courtesy of 
Calories: 170
Total fat 8 g
Saturated Fat 3.5 g
Trans Fat 0 g
Cholesterol 60 mg
Sodium 100 mg
Protein 23 g
Is yak meat better than beef?
Yak meat is a high-quality, red meat that is considered healthier than beef. It is lower in fat and calories, but higher in protein and iron. Yak meat also has a slightly sweet flavor that some People prefer over beef.
Yak meat generally costs more than beef, pork or lamb, but it is still a relatively economical meat. The price of yak meat varies depending on the cuts that are available, but it is generally around $6 to $8 per pound.
What kind of meat is yak
Yak is considered a red meat. Its flavor is relatively mild but not at all gamey. It’s high in protein, low in cholesterol and high in B12.
How do you cook yak meat
Yak meat can be cooked in a variety of ways, but is most commonly roasted or grilled. It can also be used in stews, curries, and other dishes.
Yak meat is a healthy and lean choice, providing an excellent source of protein, iron, and B vitamins. It has a slightly sweet flavor that some people compare to beef or lamb. So if you’re looking for an interesting new meat to try, why not give yak a go?
Are yak good eating
Yes, yak meat is considered a delicacy in many parts of the world. It is lean, flavorful, and healthy. Yak meat is a good source of protein, iron, and zinc.
Does yak meat taste like beef
The taste of Yak Meat is best described as unique, unlike beef or lamb. The meat itself is similar to beef in texture rather than lamb.
Dried Yak Meat
Each winter, Balti and Tibetan family begin to make the traditional local flavour food, the Dried Yak Meat; Butcher shops and some of families even built ventilated room to produce dried meat. Each rope covered with strips of beef. In winter, the dry and cold wind blow-dry the yak meat, which is one of the best food that Tibetan family host guests visitors.
Vaccination
Yak calf starts at 3-4 months of age, earlier if there is a disease outbreak. IBR, BVD, PI3, Lepto 5, BRSV (syncytial virus) & 7-way clostridium make up the usual vaccination program. Histophilus (Haemophilus), Campylobacter (Vibrio), E. Coli, pink eye, Staph., anthrax, Mannheimia (Pasteurella) and others may also be needed.
Yak Leather
Yak leather is used primarily for leather goods that require a strong, tough leather is lasts long and resists abrasions. These include shoes, boots, straps, bags, and saddlery, tack, belts, and harnesses.
Yak leather comes from long-haired domesticated cattle that are most commonly found throughout the Himalayan region. The hair on it basically protects the skin underneath which makes the leather super fine and uniform. This type of leather is multi-seasonal leather that consists of a thin, compact woven collagen fiber and closed fine grain. These are the kind of characteristics this leather is famous for. The uppermost layer of the skin protects the yak during extremely hot and cold weather. Because of the nature of the skin, yak stands out and looks super unique as compared to any other hide. The texture of yak leather cannot be compared with any other leather and the kind of softness and uniformity it brings is hard to find in other leathers. Just like some other leather types, this one also gets better with age. And because of its high resistance against extreme weather, you can use it in winters, paired with a sweatshirt as well as during summer evenings with denim shorts.
Yak leather is super durable. All around the world Yak is known to be an animal that produces one of the strongest yet smooth leather. Not only that, yak leather is resistant to extreme weather conditions as well. The fact that it goes through an intense finishing process and is not damaged is somewhat amazing.

How to Cook Yak Meat
One of the true beauties of yak meat is that although it is seen as an exotic meat, it’s simple and easy for most people to learn how to cook with it.
If you’ve ever used lean ground beef to cook hamburgers or grilled a beef steak, you can just a easily learn how to cook yak meat.
Because of that, you don’t really need yak-specific recipes that call for exact ingredients and cooking methods.
Yak Burgers
Yak burgers should be everybody’s first stop in trying this new meat. After a single bite of a well-made yak burger, most people are instant converts — saying that yak makes the best burgers they’ve ever had, thanks to its soft and sweet flavor.
Yak Steaks
Yak steaks aren’t something you’re likely to find at the supermarket, but they’re worth seeking out. Because yaks and cattle have a similar body structure, you can often find the same cuts used for beef steaks as yak steaks.
Try a ribeye, T-bone, or porterhouse, and you’ll notice how the yak’s subtle sweetness and tender juiciness make it an excellent change from beef. Feel free to serve these with the classic accompaniments of mashed potatoes and a side salad.
Yak Curries
Yak curries are popular throughout the Himalayas, and there’s no one “right” way to make one. Start by either cubing yak steak or browning ground yak meat, then set it aside.
Using a little oil combined with the drippings from the meat, sauté onions until they’re translucent.
Add in plenty of salt a well as roughly chopped root vegetables like carrots, parsnips, potatoes, and etc., let them sear for a few minutes in the pan, then add vegetable stock to cover.
Return the yak meat to the mix, cover, and cook over medium heat until the vegetables are cooked through. Once the stock has cooked down (about 15 to 25 minutes), remove the pan from the heat and let cool for 5 minutes.
Add a dash of heavy cream (preferably from yak milk!), mix thoroughly, and serve.
Yak Kabobs
Yak kabobs are a fantastic low-effort, fast to make dish for any night of the week. If you’re using yak steak, cut it into 2-inch cubes and add it to skewers with chunks of onion, zucchini, and bell pepper.
If you’re using ground yak meat, mix it with egg yolks and bread crumbs in a bowl then form it into balls before adding it to the skewers.
Kabobs are best when cooked over a roaring charcoal or wood fire; brush the meat and vegetables with plenty of olive oil, and sprinkle generously with salt before throwing them on the grill.
If you don’t have a grill, try making them in the oven under your broiler; you’ll lose a little bit of the smoky flavor, but still get a really nice char on both sides if you turn them once while cooking.
Yak Tacos
Yak tacos make great use of any type of yak meat you might have, be it ground or steak or even using the cut-off trim after cooking a full-size steak.
Adding the classic Mexican spices of cumin, oregano, and chili powder to your yak meat will give it a flavor that pairs well with the lime, cilantro, and diced onions, and crema popular in Mexico City street tacos.
Or serve these alongside a whole bar of taco condiments, so everyone can build their own versions with this new and interesting meat as the base.
Yak Stew
Yak stew or chili is a wintertime favorite, with hearty flavors and plenty of nutrients to get you through the coldest months of the year. Start by sweating onions and garlic in oil, until translucent (adding salt here will help to draw moisture out of the alliums).
Next, add in your yak meat — either cubed yak steak or ground yak meat works fine here.
Cook until just browned on the outside, but not fully cooked through. Add a can or two of drained beans, a can of diced tomatoes, and plenty of tomato juice, and you’ll be well on your way to a rich and delicious chili.
Spicing here is totally up to the cook; I like using ancho chili powder, cumin, and a dash of allspice to add a special touch.
Yak Bolognese
Yak Bolognese may be the most comforting dish of all. Simply substitute ground yak meat for the cut of beef in your favorite spaghetti and red sauce recipe, and you’ll have a wonderful anytime meal that’s healthier and more delicious.