Information About Yak And Yak-Cross Cattle/Meat

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
Dry-aged naturally, government inspected and graded, professionally cut, wrapped and frozen.

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.