Quick Yak Facts
A small bovine native to the Himalaya mountains, domesticated for a thousand years, they have been in North America for over 100 years.
They are naturally healthier than bison and beef cattle, they are more disease resistant. Yaks also have a longer life span, living well into their 20’s. Their digestive system is more efficient than other bovine. In addition the calves are small, which is easier for their mothers.
Yaks are animals of many uses, they can be used for can be used for meat, milk, fiber, packing/riding, and more.
Yaks are tough, tolerating hot summers and thriving in cold winters.
Yaks are easier on the soil and pasture, grazing carefully and producing less waste than their competition.
They are very smart bovines, many know their name and come to their name on Hot Disch Farm. All yaks have a distinct personality and different characteristics.
Yak meat is similar to beef. It has a sweet flavor when cooked to a medium rare.
It is naturally 95% - 97% lean due to their anatomy. They develop a fat layer subcutaneously (to insulate them from the cold and heat) therefore there is minimal fat within the meat. The meat is juicy despite being low in fat.