Product List Meats & Poultry – Other Meats

We raise our yaks on approximately 180 acres in the northwest corner of Nebraska. Our animals are pasture-raised and pasture-finished (no feed lots) and are grass-fed during the spring, summer and fall. In the winter months, they are fed organic grass-alfalfa hay. We care about the well-being of our yaks and are committed to humane treatment of our animals. Our yak meat is all natural without contaminants: No growth hormones; No additives; No fed antibiotics; No steroids.

Nutrition
Yak meat is very low in fats, cholesterol, triglycerides, and calories (about 95%-97% lean) and is high in Omega 3 oils and poly-unsaturated fats.
In spite of being 95% to 97% lean, yak tastes juicier, sweeter, and more delicate than either venison or bison, in part because of the high percentage of omega 3 oils. Since yaks are acclimated to the mountainous regions of Tibet, the fat is not marbleized like it is in beef – instead the fat forms a layer around the meat and just under the skin.

Our animals are pasture-raised and pasture-finished (no feed lots) and are grass-fed during the spring, summer and fall. In the winter months, they are fed organic grass-alfalfa hay. We care about the well-being of our yaks and are committed to humane treatment of our animals. Our yak meat is all natural without contaminants: No growth hormones;No additives;No fed antibiotics;No steroids.

Yak meat is very low in fats, cholesterol, triglycerides (about 95%-97% lean) and is high in Omega 3 oils and poly-unsaturated fats.
In spite of being 95% to 97% lean, yak tastes juicier, sweeter, and more delicate than either venison or bison, in part because of the high percentage of omega 3 oils. Since yaks are acclimated to the mountainous regions of Tibet, the fat is not marbleized like it is in beef – instead the fat forms a layer around the meat and just under the skin.

We raise our yaks on approximately 180 acres in the northwest corner of Nebraska. Our animals are pasture-raised and pasture-finished (no feed lots) and are grass-fed during the spring, summer and fall. In the winter months, they are fed organic grass-alfalfa hay. We care about the well-being of our yaks and are committed to humane treatment of our animals. Our yak meat is all natural without contaminants: No growth hormones; No additives; No fed antibiotics; No steroids.

Nutrition
Yak meat is very low in fats, cholesterol, triglycerides, and calories (about 95%-97% lean) and is high in Omega 3 oils and poly-unsaturated fats.
In spite of being 95% to 97% lean, yak tastes juicier, sweeter, and more delicate than either venison or bison, in part because of the high percentage of omega 3 oils. Since yaks are acclimated to the mountainous regions of Tibet, the fat is not marbleized like it is in beef – instead the fat forms a layer around the meat and just under the skin.

We raise our yaks on approximately 180 acres in the northwest corner of Nebraska. Our animals are pasture-raised and pasture-finished (no feed lots) and are grass-fed during the spring, summer and fall. In the winter months, they are fed organic grass-alfalfa hay. We care about the well-being of our yaks and are committed to humane treatment of our animals. Our yak meat is all natural without contaminants: No growth hormones; No additives; No fed antibiotics; No steroids.

Nutrition
Yak meat is very low in fats, cholesterol, triglycerides, and calories (about 95%-97% lean) and is high in Omega 3 oils and poly-unsaturated fats.
In spite of being 95% to 97% lean, yak tastes juicier, sweeter, and more delicate than either venison or bison, in part because of the high percentage of omega 3 oils. Since yaks are acclimated to the mountainous regions of Tibet, the fat is not marbleized like it is in beef – instead the fat forms a layer around the meat and just under the skin.

Our animals are pasture-raised and pasture-finished (no feed lots) and are grass-fed during the spring, summer and fall. In the winter months, they are fed organic grass-alfalfa hay. We care about the well-being of our yaks and are committed to humane treatment of our animals. Our yak meat is all natural without contaminants: No growth hormones; No additives; No fed antibiotics; No steroids.

Yak meat is very low in fats, cholesterol, triglycerides (about 95%-97% lean) and is high in Omega 3 oils and poly-unsaturated fats.
In spite of being 95% to 97% lean, yak tastes juicier, sweeter, and more delicate than either venison or bison, in part because of the high percentage of omega 3 oils. Since yaks are acclimated to the mountainous regions of Tibet, the fat is not marbleized like it is in beef – instead the fat forms a layer around the meat and just under the skin.

Our yak meat is all natural without contaminants: No growth hormones; No additives; No fed antibiotics; No steroids.

Yak meat is very low in fats, cholesterol, triglycerides, and calories (about 95%-97% lean) and is high in Omega 3 oils and poly-unsaturated fats.
In spite of being 95% to 97% lean, yak tastes juicier, sweeter, and more delicate than either venison or bison, in part because of the high percentage of omega 3 oils. Since yaks are acclimated to the mountainous regions of Tibet, the fat is not marbleized like it is in beef – instead the fat forms a layer around the meat and just under the skin.

Our animals are pasture-raised and pasture-finished (no feed lots) and are grass-fed during the spring, summer and fall. In the winter months, they are fed organic grass-alfalfa hay. We care about the well-being of our yaks and are committed to humane treatment of our animals. Our yak meat is all natural without contaminants: No growth hormones; no additives; no fed antibiotics; no steroids.

Yak Jerky contains the following: Yak, salt, sugar, spice, garlic, dextrose, spice extractive, propyl gallate/BHT/citric acid to protect flavor.

Yak meat is very low in fats, cholesterol, triglycerides (about 95%-97% lean) and is high in Omega 3 oils and poly-unsaturated fats.
In spite of being 95% to 97% lean, yak tastes juicier, sweeter, and more delicate than either venison or bison, in part because of the high percentage of omega 3 oils. Since yaks are acclimated to the mountainous regions of Tibet, the fat is not marbleized like it is in beef – instead the fat forms a layer around the meat and just under the skin.

Our animals are pasture-raised and pasture-finished (no feed lots) and are grass-fed during the spring, summer and fall. In the winter months, they are fed organic grass-alfalfa hay. We care about the well-being of our yaks and are committed to humane treatment of our animals. Our yak meat is all natural without contaminants: No growth hormones; no additives; no fed antibiotics; no steroids.

Yak Jerky contains the following: Yak, salt, sugar, spice, garlic, dextrose, spice extractive, propyl gallate/BHT/citric acid to protect flavor.

Yak meat is very low in fats, cholesterol, triglycerides (about 95%-97% lean) and is high in Omega 3 oils and poly-unsaturated fats.
In spite of being 95% to 97% lean, yak tastes juicier, sweeter, and more delicate than either venison or bison, in part because of the high percentage of omega 3 oils. Since yaks are acclimated to the mountainous regions of Tibet, the fat is not marbleized like it is in beef – instead the fat forms a layer around the meat and just under the skin.

We raise our yaks on approximately 180 acres in the northwest corner of Nebraska. Our animals are pasture-raised and pasture-finished (no feed lots) and are grass-fed during the spring, summer and fall. In the winter months, they are fed organic grass-alfalfa hay. We care about the well-being of our yaks and are committed to humane treatment of our animals. Our yak meat is all natural without contaminants: No growth hormones; No additives; No fed antibiotics; No steroids.

Nutrition
Yak meat is very low in fats, cholesterol, triglycerides, and calories (about 95%-97% lean) and is high in Omega 3 oils and poly-unsaturated fats.
In spite of being 95% to 97% lean, yak tastes juicier, sweeter, and more delicate than either venison or bison, in part because of the high percentage of omega 3 oils. Since yaks are acclimated to the mountainous regions of Tibet, the fat is not marbleized like it is in beef – instead the fat forms a layer around the meat and just under the skin.
This 10 lb. Sampler Pack cuts will be selected from the following: ground yak, stew meat, one roast, soup bones, yak breakfast sausage patties or bratwurst, and steaks.

Our animals are pasture-raised and pasture-finished (no feed lots) and are grass-fed during the spring, summer and fall. In the winter months, they are fed organic grass-alfalfa hay. We care about the well-being of our yaks and are committed to humane treatment of our animals. Our yak meat is all natural without contaminants: No growth hormones;No additives;No fed antibiotics;No steroids.

Yak meat is very low in fats, cholesterol, triglycerides (about 95%-97% lean) and is high in Omega 3 oils and poly-unsaturated fats.
In spite of being 95% to 97% lean, yak tastes juicier, sweeter, and more delicate than either venison or bison, in part because of the high percentage of omega 3 oils. Since yaks are acclimated to the mountainous regions of Tibet, the fat is not marbleized like it is in beef – instead the fat forms a layer around the meat and just under the skin.

Our animals are pasture-raised and pasture-finished (no feed lots) and are grass-fed during the spring, summer and fall. In the winter months, they are fed organic grass-alfalfa hay. We care about the well-being of our yaks and are committed to humane treatment of our animals. Our yak meat is all natural without contaminants: No growth hormones; No additives; No fed antibiotics; No steroids.

Yak meat is very low in fats, cholesterol, triglycerides (about 95%-97% lean) and is high in Omega 3 oils and poly-unsaturated fats.
In spite of being 95% to 97% lean, yak tastes juicier, sweeter, and more delicate than either venison or bison, in part because of the high percentage of omega 3 oils. Since yaks are acclimated to the mountainous regions of Tibet, the fat is not marbleized like it is in beef – instead the fat forms a layer around the meat and just under the skin.