I’m no expert but you definitely need to be prepared for calving season. Unless you monitor your cows through ultrasound and constant vet checks you can’t really accurately predict delivery time. While the majority of calves are born without incident or intervention, there can be exceptions.
This a family recipe handed down to me from our native Tibetan friend, Ping, through Ping’s grandmother, to her mother currently living in China-Tibet today. She is with her mother tonight and sent this recipe for Po Cha (བོད་ཇ). It reflects the history of this region. Ba Tang (Chinese: 壩塘鎮) is a rural town on the northeast corridor of the Tibetan Plateau. The Wu River (乌江), known as "Mother River" flows through Ba Tang and comes from an elevation of 8,900 feet. It’s quite chilly there, at 50 degrees, in the morning and evenings — even in the summer — and for Westerners, the altitude is challenging.
“So what do you do with a yak?” This is probably the first question that we all get after “Is that a buffalo in your pasture?” Once you establish the fact that no, those beautiful animals aren’t buffalo, but Tibetan yak, people immediately want to know why we raise them, and what they are good for. So, the conversation starts rolling along and we, as breeders, spend most of the rest of the conversation discussing the fact that in addition to these animals being aesthetically handsome, they are easy and fun to raise, and that yak truly fall into what we call “ an end use livestock model.”
If you’d like to get a feel for the IYAK Winter Conference at the NWSS and you’ve never been click below. If you’d like to see video of yourself and your friends click away. Great stuff, fun animals, meat samples, and beauties on halter and under saddle. Such fun again this year!
ORIGINALLY POSTED BY LAWRENCE G. RICHARDS IN OCTOBER 2010; Edited By Nicole Porter-Salvato SEPTEMBER 2018.
There are three colors of yak: black, black and gold
Black Imperials: Frequently coal black at birth, Imperials are black with a shiny black nose. As they develop, depending on how wooly the animal is, they often take on a reddish cast from sun exposure. The silkier the coat the less likely it will be changed by exposure to sunlight. The reddish cast may be due to modifying or casting genes that act in the presence of the primary black gene and interaction with sunlight to create the reddish cast. This can also be seen in Black Angus cattle, Friesian horses and many other livestock breeds.
Yak meat is lean yet juicy. Steak cuts are best prepared and served rare to medium rare. A little salt and pepper is all that is needed. The juiciness and the fresh, clean flavor don’t require masking with strong spices or marinades. Some cuts are exquisite when braised-- the connective tissue breaks down, and the meat falls apart. The juices produce the most incredibly rich and flavorful broth!
It would be hard to underestimate the importance of yak to traditional Tibetan culture. The yak (འབྲོང་། ) is considered the backbone of nomad life in the Himalayas, with this animal being important to the economic and personal wellbeing of the family. From the products crafted from yaks, the nomad family is able to clothe, shelter, and feed their family, so