Yak meat is a lean, flavorful, and nutrient-rich protein source. 

It can be used in a variety of dishes. Here are some tips for cooking yak meat:

1. Preparation: Yak meat can be prepared in many different ways. Slow and low roasting of an eye of round, grilling a ribeye steak, or simply barbecuing a burger are all great choices for this versatile product.
2. Seasonings: Yak meat particularly pairs very well with seasonings used in bold and spicy dishes such as chili, curries, and stews.  Because yak meat has its own rich and distinct flavor, even just a bit of salt and pepper may be all you want. 
3. Resting: When cooking yak (or elk) steak, it is best to cook the meat no further than medium rare, remove the steak from the heat, and wrap it in foil to rest for approximately 8 minutes.  A few minutes resting the meat will allow the juices to redistribute and stay moist.  Keep in mind that the meat will continue to cook slightly while resting. 
4. Low fat: Yak meat is naturally a lean meat. When a yak puts on fat, it does not marble through the meat, so fat is easily trimmed away, resulting in a lean and healthy, low fat choice.

For more information about these meats, contact Prairie Heritage Meats today!