USDA Food Safety and Inspection Service (FSIS) has officially decided to grant the IYAK petition of September 3, 2014 to add yak to the list of exotic species eligible for voluntary inspection in the United States. This is a big win for IYAK and the yak industry in the US, allowing us to continue to supply the public with a healthy product that is professionally inspected by USDA. Thanks are due, first of all to IYAK members for being engaged and contacting their elected representatives to make this happen. And to USDA FSIS for working with IYAK…Read More
It’s Healthy, Eco-friendly, and delicious!
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!Read More
Heart Healthy Red Meat? Cool.
You may have heard yak talk before. In the low-cholesterol rage of the ’80s and ’90s, yaks dotted exotic game ranches west of the Mississippi and appeared alongside bison on “heart-healthy” burger menus. The yak’s big breakout moment happened at Denver’s National Western Stock Show in the late ’90s, when its reputation as an easy, more docile alternative to bison spread like prairie brush fire... Now, business is booming again.Read More