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:

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.

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: