Tuesday, December 14, 2010

Moooooving Cows

Our luck ran out with the stretch of warm weather we had in November so it was time to bring the cows home after it turned very snowy and cold. We had been driving the tractor out to the pasture with hay bales to supplement them for a few days until we had enough available riders to bring them home. As it turned out, we just about couldn't have picked a better day for the job as it was the warmest in amongst the cold ones! Even the wind wasn't too strong. And we had a nice sunrise to boot.

Tuesday, November 30, 2010

Yaks In A Blizzard

According to Wikipedia, this is the definition of a blizzard:

"A blizzard is a severe storm condition characterized by low temperatures, strong winds, and can include heavy snow. By definition, the difference between blizzard and a snowstorm is the strength of the wind. To be a blizzard, a snow storm must have winds in excess of 35 miles per hour (56 km/h). Additionally, blizzards must reduce visibility to 400 metres (1,300 ft) or less and must last for a prolonged period of time — typically three hours or more."
Yes indeed, that's what we experienced last week.
How does severe weather like this affect the critters? Well, the Yaks and Yak-crosses carry on like it's an ordinary day. The layer of fat which lies just under their skin, combined with their hairy coats, protect them from the cold and wind. This is how they survive in their native Tibet.

I wasn't able to get out in this particular blizzard to get photos of the yaks, so I thought I'd share some from previous years.

The photo below is my all time favorite post-blizzard shot, back in the days before I owned a digital camera.

I also found this great video of yaks in a blizzard:

Monday, November 15, 2010

Yak Steak

They say a picture is worth a thousand words. If that's true, then I don't need to say much about the smile on this hombre's face as he sat down to enjoy a Springridge Ranch Yak-Cross Beef Steak!

Now thats what you call filling your plate.

Monday, November 1, 2010

The Great Yak Round Up...Sort Of!

Recently we went to round up our yearlings and bring them home from their summer pasture. We thought it was going to be the "great yak round-up". When we arrived, this is what we saw.

ALL of them, standing at the gate, as if they were waiting for their ride home! It was a little disappointing as we anticipated a nice afternoon ride to exercise our horses and enjoy the warm weather while it lasted.
We went for a ride anyway.

A black bear sighting added a little excitement to the day!

The "kids" sure have grown the last couple of months. Some of them have the most interesting horns, each set is unique.

And some don't have any horns at all.

Heading home after a great afternoon.

Next to come home are the cows...which won't be for a few more weeks yet.

Wednesday, October 20, 2010

Fall Fill-Your-Freezer Sale - 10% Off!

With the days getting shorter, you know that winter is just around the corner. Time to stock up your freezer!

We are offering 10% off individual cuts (if you buy $50 or more), eighths, quarters, sides, hey, buy an entire animal with this deal!

Click here to see our regular price list. Remember this is 10% off right now.


 We also have a special on packages of ground.
Buy 4, get 1 free!

We have packages of 6 patties, regular price is $12.00,
with 10% off they are now $10.80.
These patties are straight yak-cross beef, absolutely no fillers.

Please contact us: eat_more_yak@yahoo.ca

Thursday, October 14, 2010

The Grunting Ox

Yaks don't "moo" like regular cattle. Instead, they make a grunting sound, which is why they have the nickname "The Grunting Ox".

To hear what they sound like, check out this YouTube video:

Thursday, September 30, 2010

Yak Burgers

There's nothing like this meal in the fall. Springridge Ranch Yak-Cross Beef burgers, new potatoes with dill butter and Taber corn-on-the cob! Mmmmm....

Thursday, September 23, 2010

Yak Skulls For Sale

Yak skulls come in all shapes and sizes!
Folks who buy them from us have various uses in mind, everything from painting on them to hanging them on an overhead gate.
What would you do with a yak skull?
This one (above and below) is 32 inches from tip to tip. $100.00
Here are some others that have been boiled out.
These skulls range in price from $50.00 to $200.00, depending on the size.
We also have skulls for sale that are "raw".
That is, they have not been boiled out and cleaned as the ones above have.
Raw skulls start at $25.00.

Monday, September 13, 2010

Horizon Meats

Stu (left below) and Todd (right below) are the owners of Horizon Meats in Calgary. They are two of the nicest, helpful and talented guys you'll ever meat (pardon the pun)!

And guess what, you can get Springridge Ranch Yak-Cross Beef at their store!  

Tuesday, September 7, 2010

Springridge Ranch Yak-Cross Beef Recipes

Springridge Ranch Yak-Cross Beef can be used in any of your favourite beef recipes. However, cooking time can be shortened due to the lower fat content. Here are a few of our favorite recipes at the ranch.


2 lb Springridge Ranch Yak-Cross Beef stewing meat, cubed
2 medium onions, diced
1 cup chopped celery
2 cups sliced carrots
4 medium potatoes, diced
2 ½ Tbsp quick cooking Tapioca
1 Tbsp sugar
1 tsp salt
½ tsp pepper
10 ¾ oz can tomato soup
1 soup can water

Layer Springridge Ranch Yak-Cross Beef and vegetables in slow cooker. Sprinkle with tapioca, sugar, salt, and pepper. Combine soup and water and pour into slow cooker. Do not stir. Cover. Cook on low 6-8 hours.


½ tsp cornstarch
2 Tbsp Worchestershire Sauce, divided
1 lb Springridge Ranch Yak-Cross Beef stir fry meat or top sirloin grilling steak, cut into 3/4” cubes
¼ cup ketchup
1 Tbsp sugar
1 can (398 mL) pineapple chunks
1 green or red sweet pepper, cut into 3/4” pieces
1-2 cloves garlic, minced or ½ tsp garlic powder

In medium bowl, dissolve cornstarch and 1 Tbsp Worchestershire Sauce. Add Springridge Ranch Yak-Cross Beef and toss to coat. In small bowl mix ketchup, sugar and 1 Tbsp each Worchestershire Sauce and juice from pineapple for sauce; drain pineapple. Brown Springridge Ranch Yak-Cross Beef in a large oiled skillet over medium-high heat. Remove and set aside. In same skillet heat 2 Tbsp water over medium-high heat; add peppers and garlic. Cook and stir 3-4 minutes or until water evaporates and peppers are crisp-tender. Reduce heat and stir in sauce mixture, pineapple and Springridge Ranch Yak-Cross Beef along with any accumulated juices. Heat through and serve over hot rice.


1 lb ground Springridge Ranch Yak-Cross Beef 
1 small onion
1 tsp minced garlic
1 green pepper
1 jalapeno pepper (if you like it hot!)
1 can diced tomatoes
1 can black beans
1 can brown beans in tomato sauce
1/4 cup fresh cilantro
1 Tbsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp pepper

Fry ground Springridge Ranch Yak-Cross Beef and onion until no pink remains in meat and onion is soft. Transfer to a slow cooker and add remaining ingredients. Cook 6-8 hours.


Springridge Ranch Yak-Cross Beef burgers:
1 lb ground Springridge Ranch Yak-Cross Beef
1 small onion
1/2 cup bread crumbs
1/4 cup milk
salt & pepper to taste

3/4 cup water
1/4 cup sugar
1 tsp vinegar
1/4 cup ketchup
1 tsp mustard
3/4 tsp salt

Shape patties. Place in shallow pan and pour sauce on top. Bake at 350 F for 1 hour.


Cook a Springridge Ranch Yak-Cross Beef roast (any cut) until done. Slice thinly or shred, add your favourite BBQ sauce and heat thoroughly. Serve on a Kaiser bun.


Thursday, September 2, 2010

Where To Buy Springridge Ranch Yak-Cross Beef

1) You can buy Springridge Ranch yak-cross beef directly from us. Please email: eat_more_yak@yahoo.ca

2) You can visit our booth at the Pincher Creek Farmer's Market, 11:00 am - 2:00 pm, every Friday up to and including October 15, 2010. It's held at Pioneer Place (Kootenai Brown Pioneer Village), 1037 Bev McLachlin Drive, Pincher Creek, Alberta.

3) Horizon Meats sells Springridge Ranch yak-cross beef and they are located at: #1, 3610-29 Street NE, Calgary, Alberta. http://www.horizonmeats.ca/

Yak Information and Price List

The Tibetan Yak

The Tibetan Yak is native to the high plateaus and mountainous regions of the Himalayas and is a very hardy and sure-footed animal. Known for its long, shaggy coat, it weighs from 800-1500 lb. and has a life span of 25 years. It sports a set of massive horns, has a hump at the shoulders, and has short sturdy legs and very sharp hooves, enabling it to walk on ice or climb steep cliffs. Yaks have been domesticated for over 4000 years. They are raised for their wool, meat, milk and hides, and are used as pack animals. They have a high protein, low fat meat, most of the fat being on the outside of the carcass for warmth.

Yaks are easy calving and cross well with cattle. They require much less feed and can better utilize and convert their feed than cattle.

Yak-Cross Cattle

Yak-cross cattle, or dzo, retain the high protein, low fat meat of the pure yak, while showing more growth due to the hybrid vigor. They are also very hardy and require much less feed than cattle to maintain weight or to finish.

Yak-cross cows have strong maternal instincts, and produce a very rich milk in a small compact udder. Yak-cross calves demonstrate strong hybrid vigor and “hit the ground running”. They tend to be more resistant to disease than cattle.

Yak-Cross Beef

• High in protein
• Low in fat, cholesterol and triglycerides
• High in omega 3, stearic and conjugated linoleic (good) acids
• Low in palmitic (bad) acids
• Delicate beef flavour due to the different proportions of fatty acids
• Very tender
• No growth hormone implants
• Pasture raised
• Finished on free choice quality hay with a little grain

Ideal part of a health-conscious diet

Sources: International Yak Association, University of Nebraska Experimental Farm, McRoberts Game Ranch (Gurly, Nebraska), Texas A&M University.

Springridge Ranch Natural Yak-Cross Beef

Our yak-cross beef is aged naturally 14 days, government inspected and graded, professionally cut, wrapped and frozen.

We sell yak-cross beef by the side, quarter, eighth, freezer pack, or piece.

Current Price List (Prices subject to change)

Carcass – side, quarter, eighth - $2.95/lb

T-bone  $9.00/lb
Sirloin  $7.00/lb
Rib  $7.00/lb
Club  $7.00/lb
Round  $6.00/lb

Prime Rib  $9.00/lb
Cross Rib  $7.00/lb
Sirloin Tip  $7.00/lb
Eye of Round  $6.50/lb
Round  $6.00/lb
Chuck  $5.50/lb

Stew Meat/Stir Fry  $5.00/lb

Ground  $4.00/lb

We also sell horned skulls for Western decor, and tail hair. Inquire for prices.

“Try the cattle-yak of beef!”

Wednesday, September 1, 2010

Interview on CBC Radio Edmonton!

Thanks so much to Edmonton blogger Twyla Campbell for her fantastic interview on CBC Radio Edmonton this morning! She did a great job of promoting our yak-cross beef!

If you want to have a listen, follow the link on Twyla's blog:


Monday, March 29, 2010

Yak Photos

Yak Bull

Yak-Cross Cattle

Yearlings On Green Grass

Youngsters Out On Pasture