Characteristics of yak meat

Yak has the title of "the crown of beef". When it comes to high-quality beef, someone will definitely think of yak. At present, with the demand of the market, yak has also started a certain scale of breeding, but different from cattle breeding, yak breeding adopts a phased scientific breeding method. In the season when grass is abundant, yaks are generally grazing in semi-wild areas, and only in the season when grass is exhausted will some manual intervention be carried out. Therefore, compared with other beef in complete captivity, yak meat has richer nutritional value and deserves excellent taste and quality.

Compared with yellow beef, yak meat also has rich nutritional value, with high calorie and high protein, but relatively low fat content, which is more suitable for people who like beef but don't want to eat too much fat. From the taste, yak meat is more chewy than yellow beef. From the appearance, yak meat has clear texture, slightly rough, dark red color and white fat; From the practice point of view, yak meat doesn't have much of its own practice at present, which is not much different from the eating method of yellow beef, but yak meat is mostly made into air-dried beef or braised beef to better reflect the unique flavor of yak meat.