Everyone's asking...
"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, sweeter 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, sweeter 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?
"How is Yak meat healthier than Beef?"
Our sole purpose in raising Yak is to produce food for our customers that is both good for human health and good for our planet's. Yak meat is higher in protein, lower in calories, contains more "good fats" and fewer "bad fats" than beef, and is a healthy source of iron, B vitamins and minerals. Yak have a unique digestive system that enables them to be more efficient grazers, subsisting entirely on forages and never needing to be grain finished. Through rotational grazing our herds help to improve soil quality in their pastures and play a key roll in regenerative farming.
Our sole purpose in raising Yak is to produce food for our customers that is both good for human health and good for our planet's. Yak meat is higher in protein, lower in calories, contains more "good fats" and fewer "bad fats" than beef, and is a healthy source of iron, B vitamins and minerals. Yak have a unique digestive system that enables them to be more efficient grazers, subsisting entirely on forages and never needing to be grain finished. Through rotational grazing our herds help to improve soil quality in their pastures and play a key roll in regenerative farming.
"What difference does Grass Finishing make?"
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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 nutritious red meat on the market.
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 nutritious red meat on the market.
Is Offal not awful?
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"When I was growing up..." is an intro we can all likely recall from many a story told to us by our grandparents and great parents, the details recounting a time where life was simpler yet harder, when health and family were vital to survival. "Waste not" was not a virtuous trend but a way of life in all aspects, especially when it came to putting food on the table. While cooking and eating organ meats may have been second nature to past generations, our modern culture has quite literally turned up its nose to 'nose to tail' eating, bypassing some of the most nutrient dense, natural source 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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