Newest: This is a brand new exotic meat offering in North America!! A Must Try!! Ya Gotta Try Yak, You'll Always Come Back!!!
Tastiest: This is a sweet and delicately flavored red meat. Yak is juicier than buffalo and elk, and never gamey. It is lighter tasting than beef, never greasy. This all-natural premium lean meat is never bland or mushy. This most desirable flavor and "feel" for discerning palettes come from its lean tender meat and natural oils. Once you try Yak, you will be back!! Our Cryovac clear packaging extends shelf life and enhances freshness. You can taste the sweet difference of our premium quality, aged meats; without the heavy chemical flavors from saturated fats, growth enhancers fed antibiotics, and environmental pollutants. You will love it......... But only if you are willing to try it!!
Healthiest: Healthier to eat than skinless chicken and most fish!! Yes, that's right!! This naturally ultralean dark red meat (95% to 97% fat free overall) is very juicy due to it's high percentages of Omega 3 oils, CLA's ( Conjugated Linoleic Acids ), Oleic Acids,and Stearic Acids, (35% higher than beef as a percentage of fats that are good for us). At the same time, Yak meat is very low in Palmitic Acid which is bad for us (30% less than beef as a percentage of fats, and 120% less than beef as a percentage of meat). Yak remains higher in protein, solids, minerals, and vitamins than beef; while scoring much lower in saturated fats, cholesteral, triglycerides, and calories than beef !!
NO additives, NO growth hormones, NO steroids, NO fed antibiotics, NO fed animal by-products, NO artificial colors, NO chemical residues, NO mercury contamination (as in most fish), NOTHING ARTIFICIAL, yields an All-Natural meat without contaminants. High Rocky Mountain grazing on lush meadows, irrigated with pristine headwaters, raised by American families produces uncontaminated meat from pampered, unstressed animals. The health and longevity of the Himalayan Peoples are attributed to their eating Yak as their primary food source.
Environment Friendly Practices: Our grazing practices encourage enlarged and improved grasslands and native herb meadows, as well as reparation of all riparian areas. Our Yaks are raised under humane and even idyllic conditions by family ranchers who care for the environment and the animals. We pasture finish (no feedlots) and process locally (USDA inspected facilities and processing)!!
Yak Steaks, Filets, and Burgers: To keep that sweet, delicate, juicy flavor; do not over heat!! Yak steaks, filets, and burgers finish faster on the grill, in the pan, or in the oven than beef. In order to fully appreciate the taste and juiciness of this flavorful delicacy, do not finish beyond medium rare. In fact, you should remove Yak from the heat at rare, so it will finish to medium rare on the plate on its own. If you desire rare Yak on the plate, remove from heat while still red in the center. Yak never has a "bloody" flavor associated with rare beef.
Filets from Loins: We recommend you process whole Yak Loins, whether Tenderloins, Strip Loins, Ribeyes, or Sirloins, into, Filets rather than Steaks for two reasons. The first is for better heat control. Yak finishes so quickly, it's easy to overcook a flat steak. The second is to allow removal of all silverskin and connective tissues before cooking. Even though Yak meats are very tender and juicy, as compared to lean beef or buffalo, the connective tissues are quite tough.
Flavor Enhancements: For optimum enjoyment of this sweet, delicate Yak meat, use only mild flavor enhancing condiments like salt, pepper, garlic, etc. For Yak burgers we recommend a toasted bun with lettuce, tomato, and mayo or Ranch dressing. For Yak Filets use a Bernaise sauce, a Hollandaise sauce , or a fruit sauce such as apricot, peach, apple, cherry and plum.
Never overpower the delicate taste of Mountain Exotic Gourmet™ Brand Yak meat.
Pot Roasts: Yak Pot Roasts are exceptionally flavorful and extremely healthy to eat, but can take longer to cook than beef roasts to break down the toughness of the connective tissues. We recommend cooking Yak roasts with steam or water for 1 & 1/2 times as long as you would beef.
Never microwave Yak meats!! The microwaves change the chemistry and the flavor and the smell of this wonderful delicate meat.