Domesticated from the wild yak in Tibet roughly 10,000 years ago, this bovine animal has been a staple for the people in the high altitudes of the Himalayan steppe. Like the bison of the Native Americans, the yak has provided not only an excellent source of protein and fat from its meat, but products from dairy, hide, and coat. Literally every part of the harvested animal is put to use.
Though wild yak, species Bos grunniens, are listed as “vulnerable” on the endangered species list, domesticated yak herds are expanding. They have been slowly introduced to the North American market over the last twenty years. They are well-suited to elevations above 7,000 feet, and survive primarily on grasses and lichen. The domesticated animal is smaller than its wild counterpart, which can reach a height of 6 ½ feet at the shoulder. Other names for yak include Dong, and Yaque Selvagem.
Although the nutritional content of yak meat varies with the region, yak generally provides 120 calories per 4oz. portion, 25 grams of which are protein, and 15 calories from fat. The fat content of yak meat is of particular mention. Only one gram of a serving size is saturated fat because, like bison, the fat is primarily distributed as a separated layer from the muscle, versus marbling throughout. In addition, because of the high altitudes in which the yak grazes, its red blood cells have a higher oxygen carrying capacity than domestic cattle or even bison.
Because the animals are grass fed and raised in smaller herds they are disease resistant and normally raised without antibiotic and hormone injections. Their meat is an excellent source of the anti-inflammatory omega-3 fatty acids, deficient in most American diets. Omega-3 fatty acids benefit brain and eye health, help to regulate the hormonal system, reduce inflammation that is responsible for unhealthy blood lipids and arthritic conditions, and strengthen the immune system.
Yak is prepared like other red meat dishes. The flavor has been described as a “delicate filet mignon.” The Santa Fe Farmers’ Market is an excellent source of fresh, local yak meat products. Try some today!
Mary Sjoberg, R.Ph.
(references available upon request)
