Yak Meat
We are not currently selling meat directly. Firebird Farms in southern Oregon buys our meat animals and sells the meat under their label. If you’re interested in yak meat, please contact them. They do ship meat and may have special deals for customers within Oregon, Washington, and California.
Use yak meat in any of your favorite recipes for beef, bison, elk, or venison
- Delicate, clean flavor; some describe it as sweet
- Lean (what fat there is mostly “caps” the meat rather than marbling through it)
- Never gamey
- Very Juicy
- High in iron
- High percentages of healthy oils and fatty acids (omega 3 oils, conjugated linoleic acids, oleic acids, & stearic acids)
- Low percentage of palmitic acids (considered less healthy)
- Low in calories, saturated fats, cholesterol, triglycerides
Cooking Yak Meat
- Unless braising or slow cooking (e.g., pot roast, stews, etc.), DON’T OVERCOOK. Because it has less marbling, yak cooks faster than beef.
- Aim for rare to medium rare on burgers and steaks.
- Remove yak meat from the heat when rare, then let it finish to medium rare on its own.
- If you want your yak meat rare, take it off the heat while it is still red in the center.
- Microwaving yak meat is not recommended.
