Why Yak, why grass, and where's the beef?
Also known as Tartary Ox, Yak are an ancient breed of longhaired cattle, and are closely related to Bison. Domesticated more than 4000 yrs ago they are descendant from Wild Yak which still call the Himalayan region home. What sets Yak apart from the rest of the Bovine world? Quite a lot; and it's been kept well hidden under their wooly coats. Yak meat is upwards of 95% lean protein, making it similar to American Bison nutritionally, yet stays juicy and flavourful thanks to its high levels of CLA, oleic acid, omega-3 fatty acids and iron. But more importantly it is what Yak don't have that makes them the healthiest red meat available; low in saturated fat, cholesterol, triglycerides and palmitic acid, Yak meat offers all the health benefits of wild meat without ever being gamey. Choosing to eat Yak means you can have your steak and a healthy heart too.
Going against the Grain
At Black Yak, we pride ourselves on caring for our animals and caring for the land. Many times more efficient at absorbing nutrients than traditional beef breeds, Yak are the ideal livestock animal to raise solely on grass and forages. Our Yak are herd raised and free range on pasture to ensure their health in mind and body. Sustainable farming practices and a holistic approach to animal husbandry allows our stock to lead as natural a life as possible, free from GMO grains, antibiotics, growth hormones, inoculations and stress. From our pasture to your plate is a process that takes up to three years and results in quality you can taste in every bite. You're going to love having us for dinner.
Out to Pasture
First time trying a Grass Finished animal? The Bearded Butchers have put together this great video breaking down an entire half of grass and grain finished beef side by side giving a very accurate depiction of what to expect and what you get as the finished product. A word of warning before you click; this may lead to an uncontrollable urge to fire up your bbq.
