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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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.4 g
- Saturated Fat 4.77 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.99 g
- Polyunsaturated Fat 0.95 g
- Cholesterol 65.5 mg
- Sodium 56.2 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.4 g
- Water 60.2 g
- Energy 197 kcal
- Water 60.2 g
- Protein 23.4 g
- Animal Protein 22.2 g
- Fat 12.4 g
- Saturated Fat 4.77 g
- Monounsaturated Fat 4.99 g
- Polyunsaturated Fat 0.95 g
- Trans Fat 0.2 g
- Vitamins 44.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.82 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.1 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 378 mg
- Major Minerals 366 mg
- Trace Minerals 11.5 mg
- Salt 0.14 g
- Sodium Chloride 0.14 g
- Cholesterol 65.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 3 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.82 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.42 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Sodium: 56.18 · Potassium: 245 · Calcium: 65 · Iron: 3.5 · Zinc: 3 · Iodine: 5 ·
Muscle meat is protein-dense with variable marbling fat.
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.