Meat
Yak
Yak is a lean, richly flavoured red meat from the high-altitude bovine Bos grunniens, traditional across the Himalayas, Tibetan Plateau, and Central Asia. The flesh is darker and slightly more robust than beef, with low fat and a clean mountain character from highland grazing. Shoulder, brisket, and leg suit long braises and stews; loin cuts can be grilled carefully. Dried yak meat and sausages sustain winter diets where fresh supply is seasonal. Dual-purpose herds also provide milk, fibre, and draught power.
Also known as: Tibetan Yak, Himalayan Yak, Ranch Yak
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History
Yaks were domesticated on the Tibetan Plateau, supplying meat, milk, butter, fibre, and transport to highland peoples.
Yak husbandry spread with pastoral trade across Himalayan and Central Asian highlands.
Scientific and colonial interest documented yak meat quality and high-altitude livestock systems.
Specialty export and boutique ranching outside Asia introduced yak meat to global gourmet markets.