Yak Cooking Tips:
- Yak meat is juicy, yet extremely lean. It will cook much faster than beef, as it has no marbling or fat, inside the meat itself. Low and Slow is the best way to cook and adding moisture also helps. We recommend you do not cook your yak steaks past Medium, and we prefer Medium Rare. Great in a Cast Iron Skillet, Crock Pot, Pressure Cooker, Sous vide, or on the Grill. Yak has a sweet, clean flavor, not gamey, greasy, or dry. Yak’s unique delicate flavor is most desirable to discerning, health-conscious palates. Most all of our customers are very surprised with how good the flavor is. The delicate flavor comes from its unique distribution of fatty acid percentages. Yaks are extremely low in Palmitic Acids that are bad for our health (30% less than beef as a percentage of fats and 120% less than beef as a percentage of meat.) Yak meat is also much lower in calories, saturated fats, cholesterol and triglycerides. Simultaneously, Yak meat is also higher in stearic and oleic acids that are good for us. This accounts for the one of a kind, great taste!
- We recommend that you do not over power the delicate flavor of the yak...use only basic seasonings like salt, pepper, garlic salt, smoked paprika, etc. on your steaks. Fruity flavors also work well with the yak's flavor, we like to crystallize the outside of our yak tenderloins with butter, brown sugar, and home made peach preserves, and keep them fairly pink on the inside, they are amazing that way, but anything fruity that is similar will compliment the yak.
- We also do not recommend microwaving the Yak to reheat, a toaster over is a better choice.
- Another great way to cook the steaks is "bistro style", it is our favorite other than a sous vide style of cooking. You can also marinate if you'd like, but we recommend letting your yak steaks sit at room temperature for about fifteen minutes to half an hour, then fill a cast iron skillet with a liberal amount of olive oil and soy sauce. Let the yak steak sit in the skillet for another fifteen minutes or so to absorb some moisture. Then cook on low heat, on our stove the "3" setting works best, then slowly cook. When the bloody juices start to show, it's time to flip. If you run out of oil and soy sauce, add some more. Can also include things like wine, balsamic vinegar, butter, liquid smoke, crystallized onions, mushrooms, Stranahan's Colorado Whiskey, etc. to mix things up. Cook approximately the same time on the other side. Remove from heat, let the steaks rest for 5 - 10 minutes and you are in for a real treat. Life is good.
- You can trick your friends...if you serve Yak Burger in pasta, meat loaf or Mexican dishes, they may comment on how good it is, but they won't have a clue it is yak.....try it.
- One of the best Yak dishes we have ever eaten was Yak short ribs cooked for 3 days in a sous vide with some delicious barbecue sauce. One can also make some unbelievable roasts and briskets in a slow cooker. We also really like Yak in the Pressure Cooker, it helps the meat retain moisture, and allows you to cook the meat past medium rare, yet still being tender and juicy if that is what you prefer. The Yak, being so lean and having a delicate flavor really benefits from low and slow cooking with some type of moisture. After growing up cooking grain fed steaks with layers of heavy, white fat, with that grain fed after taste, the yak takes some time to get used to, and to learn how to cook....but Once You Try Yak, You'll Never Go Back.
Yak Recipes Under Construction, Until Then You can find some At:
Tibetan Momo Dumplings - traditional method of serving Yak in Tibet:
You can substitute Yak, and particularly the Yak Burger for any recipe that calls for beef, just remember you will want to cook the meat lower and slower.