What are they talking about?
What's a side? Hanging weight? Offal? Dry aging? Allow us to explain...
Before your T-bone steak was neatly packaged at your local deli or grocers meat counter, it was part of a whole lot larger 'steak' aka, 'cow'. Beef animals are humanly slaughtered and broken down into 'sides' and 'quarters' at abattoirs and butcher shops to be packaged for the consumer, a process we refer to as a 'custom cut and wrap'.
A live animal of 1200lbs may weigh 700lbs 'on the rail', 'hanging weight', or 'hot hanging weight' once the hide, hooves, head, and internals are removed. If you've ever raised and processed a meat animal yourself, this would be the weight your butcher charges you for cutting and wrapping the finished product.
During the dry aging process moisture loss accounts for another 3% decrease in hanging weight, and after trimming and cutting the primals (main muscle groups) into their familiar steaks and roasts, stew and ground beef, the finish yield is reduced again to 55-65% of the hanging weight.
Before your T-bone steak was neatly packaged at your local deli or grocers meat counter, it was part of a whole lot larger 'steak' aka, 'cow'. Beef animals are humanly slaughtered and broken down into 'sides' and 'quarters' at abattoirs and butcher shops to be packaged for the consumer, a process we refer to as a 'custom cut and wrap'.
A live animal of 1200lbs may weigh 700lbs 'on the rail', 'hanging weight', or 'hot hanging weight' once the hide, hooves, head, and internals are removed. If you've ever raised and processed a meat animal yourself, this would be the weight your butcher charges you for cutting and wrapping the finished product.
During the dry aging process moisture loss accounts for another 3% decrease in hanging weight, and after trimming and cutting the primals (main muscle groups) into their familiar steaks and roasts, stew and ground beef, the finish yield is reduced again to 55-65% of the hanging weight.
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The 'dry aging' process places these sides and quarters into a climate controlled environment where the meat will cure or 'age' for a period of time necessary to eliminate harmful bacteria but also to develop the flavour and increase tenderness of the meat. This results in a better dining experience and an additional cost to the producer.
Ever notice that your store bought steaks were bland and watery? It could be that they were 'wet aged' in plastic and never went through the dry aging process. Plastic vacuum packaging means primals can be shipped frozen into and around the country before being fabricated which cuts down on trimming and waste but at the risk of harbouring contaminants and pathogens. |
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Eating 'nose to tail' as some call it, refers to consuming as much of the animal as possible for its health benefits and to be more environmentally conscientious. Organs like heart, liver, spleen, and kidneys hold incredible vitamin stores and bio-available nutrients that are often overlooked in western culture. Kidney suet or tallow is a rich source of fat soluble vitamins and antioxidants, while bone broth and marrow provide us with collagen and vital amino acids. We were amazed to find that these nutritious meats weren't just beneficial from a health standpoint but that they were even enjoyable and delicious in the right recipes. By promoting whole animal harvesting we try to cut down on the millions of tonnes of food that is thrown away by the meat processing industry each year.
"What is Yak meat like?"
Though Yak may be the black sheep of the Bovine family, the taste is described as like beef but juicer and more delicate, earthy but never gamey. Similar to Bison with a sweet, rich flavour, yak meat is deep red in colour with little to no marbling throughout. Fat is stored subcutaneously making it easy to trim off, and can appear more yellow than white thanks to the beta-carotene it contains from being grass finished.
Though Yak may be the black sheep of the Bovine family, the taste is described as like beef but juicer and more delicate, earthy but never gamey. Similar to Bison with a sweet, rich flavour, yak meat is deep red in colour with little to no marbling throughout. Fat is stored subcutaneously making it easy to trim off, and can appear more yellow than white thanks to the beta-carotene it contains from being grass finished.
What about nutrition?
"What difference does Grass Finishing make?"
We raise Yak in order to produce the healthiest red meat possible for our customers without leaving a negative impact on our planet. Our herds roam freely on open pastures year round and are never feed lot finished. Grass-finished is just as important as what kind of grass an animal was consuming. With such diversity in forages it's important to know and control what species are fed to an animal to prevent the meat from taking on a bitter or gamey taste.
Grazing animals and ruminants, like Yaks, are vital to maintaining healthy grassland ecosystems around the globe, promoting soil health and sequestering carbon. While all ruminant meat contains bioavailable nutrients like zinc, selenium, iron, and B-vitamins, grass finished beef is shown to contain higher levels of vitamins A and E and other antioxidants. Yak meat is naturally higher in protein but lower in calories, and contains more healthy fat and less saturated fat than beef.
Grazing animals and ruminants, like Yaks, are vital to maintaining healthy grassland ecosystems around the globe, promoting soil health and sequestering carbon. While all ruminant meat contains bioavailable nutrients like zinc, selenium, iron, and B-vitamins, grass finished beef is shown to contain higher levels of vitamins A and E and other antioxidants. Yak meat is naturally higher in protein but lower in calories, and contains more healthy fat and less saturated fat than beef.
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"What about Fat?"
Essential fatty acids can not be produced by our bodies and are required for healthy brain development, absorption of fat soluble vitamins, blood clotting, fighting inflammation and so much more. Today more than ever consumers are taking a proactive approach towards health and vitality starting with diet and nutrition. This has spurred the pasture raised movement and supported small farms and producers like ours to be able to grow high quality products for our customers. Research has shown that cattle, hogs, and poultry raised on forages will contain higher levels of beneficial fats, vitamins and minerals in their meat than those finished in feed lots on a cereal grain diet. Naturally lean, low in saturated fat, high in Omega-3 and CLA's, and suitable to our climate, Tibetan Yak are a sustainable alternative to beef and produce the healthiest, tastiest, and most nutritious red meat on the market. |
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Is Offal not awful?
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While cooking and eating organ meats may have been second nature to past generations, modern culture has quite literally turned up its nose to 'nose to tail' eating, and in doing so bypasses some of the most nutrient dense, natural sources of essential vitamins, fats and minerals available to us. Liver, heart, tongue, kidney, headcheese, and glands are all making a come back as researchers and fitness fanatics are rediscovering and promoting the benefits of incorporating these meats back into our diets.
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