Better than Beef

     Remember when bison was the exotic red meat of choice on the menu in certain high end restaurants?  It replaced the mundane cuts of beef that we've all been accustomed to.  Now there is something new to try.  Called Himalayan Beef, the Yak offers a sweet and delicately flavored red meat that isn't gamey or greasy and lighter tasting than the standard cut of beef.

     And it's healthier, too.  Healthier in fact, that skinless chicken and most fish.  Yak is 95-97% fat free and contains a high percentage of heart healthy Omega 3 oils.  It's higher in protein, minerals and vitamins while being lower in saturated fats, cholesterol, triglycerides and calories that beef.



     They are easier to raise than beef cattle.  Yaks don't need much attention.  They can forage in places where most cattle cannot.  They consume 1/3 of a cow and do less damage to the environment.  They are smaller and more nimble with hooves that enable them to move over mountainous terrain. Yaks are disease resistant and need no antibiotics.  They are docile and easy to maintain on the open range.  In the winter they thrive in the cold with no need for shelter, eating ice instead of drinking water.  They are also efficient, consuming less grass per acre/animal than a cow.  Currently there are more than 30 Yak ranches in North America.

     So when you peruse the menu during your next dining adventure don't be surprised to find Yak pot roast, fillet or steak listed there!