Meat
Domestic Yak
A tier
Domestic yak (Bos grunniens) are the high-altitude cattle of the Tibetan Plateau and surrounding ranges, kept for milk, fibre, draft, and meat by Tibetan, Sherpa, Mongolian, and related pastoralists. Meat is lean, dark, and slightly sweet. Culinary uses include Tibetan dried meat, momo fillings, stews, and hot pots. Young yak is milder; older pack animals need long cooking. Outside Asia, specialty ranches in North America and Europe sell limited domestic yak as a lean red-meat alternative.
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History
Domestication of yak on the Tibetan Plateau created Bos grunniens pastoral systems.
Tibetan cultures refined yak multi-use husbandry including meat traditions.
North American yak ranches began specialty meat sales.
Health markets promoted domestic yak as lean high-altitude red meat.