This meat comes from the domesticated yak, which is found in the Himalayas. It’s a current source of food for people in Mongolia and India, but especially in Tibet. Please keep reading to know about how the yak is domesticated to get its meat, why you should try it, and even where to find it.
About Yak Meat
In detail, it comes from a Himalayan native type of cattle that Himalayans have domesticated over time. This animal is raised to get its meat and milk, but the yak’s coat has also been used to make clothing that can endure really low temperatures.
Originally,this was only consumed by people in Tibet, India, Mongolia, and even Southwest China. However, it has recently been introduced to new markets like Japan, the United States, Mexico, and Canada. This has promoted not only the increase of exportations but also the creation of new yak farms.
As part of its big success in new markets, it trends as an “alternative meat”, just like rabbit meat, emu, bison, and others. The reason why many people have become fans of this is because of its sweet and rich flavor. Nevertheless, it is also trending because it’s a healthier option for both humans and the planet.
How Is Yak Meat Healthier?
Yaks are raised in cold temperatures, which they can stand because of their thick coats. They also eat three times less than common cows eat and they’re resistant to most diseases, so they don’t need to be injected with hormones or antibiotics. As a result of all this, it is 95% fat-free.
Additionally, it is ultra-lean and doesn’t have as many fatty acids (found in most animals) as beef and pork. It also contains iron, vitamin B, and Omega 3, as well as good acids like stearic acid and oleic acid. These acids are said to improve your physical and mental health. Yak milk is also rich in many nutrients and probiotics.
Another reason why people like to raise yaks better is that, when butchering, yaks’ fiber can also be used to create valuable products like ropes, blankets, clothing, and, recently, luxury items like purses. Thus, the yak is a multi-use animal and produces less impact on the environment.
Where To Buy
The easiest way to get yak meat is to buy it online since it’s still rare to come across it in the supermarket. Some high-quality shops that can sell you yak meat are Yak n Radish, Delyaks, Fossil Farms, Alaska Yaks, and Firebird Farms.
Yak n Radish –
It’s a small family-owned farm. Besides feeding yaks with grass and zero hormones, the farm tries to use as much as possible of the animal to avoid waste. Yak n Radish’s butcher and meat inspector travel to the farm so the yaks are never transported and thus they don’t feel stressed when butchering.
Currently, you can buy 1lb of ground yak meat for $10.25.
Fossil Farms –
This company owns multiple farms that focus on sustainable harvest methods and distribute not only locally but nationwide. It sells meat from 23 different animals, including antelope, emu, kangaroo, ostrich, and yak. Its yaks are raised in Colorado and you can buy online 1lb of ground yak meat for $20.00.
Firebird animals –
The farm feeds its yaks with grass from Oregon mountain pastures and, during winter, with organic alfalfa. Firebird animals sell multiple yak meat packs (like the sausage and ground yak pack, and the smoked yak pack). Its ground yak pack contains 10lbs of yak chunk and costs $260.
Although it comes from yaks that are originally raised in the Himalayas, many American farms sell it nowadays. It has multiple benefits that explain why its meat is trending in popularity. People concerned about eating healthier meat, for themselves and the environment, should consider trying this. In fact, buyers like Fossil Farms proclaim that once you try it , you’ll never wish to go back to eating beef or pork.
Is yak meat hard to cook?
No. In fact, you can learn how to cook it easily and there are a lot of new recipes to help you get creative. Also, is better to eat yak meat in medium textures.
Is yak meat legal in the U.S.?
Yes, although it’s illegal to import it. You can only eat yak meat that comes from American farms.
