Meat
Dried
Dried of Yak is prepared as a distinct kitchen form of high-altitude bovine, used when cooks need this specific yield or texture. It highlights lean dense beefy flavour. Match cooking method to moisture, fat, and intensity rather than forcing one technique on every piece. Cook yak dried to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Grilling, stewing, and dried meat show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.
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Characteristics
Preparations
Traits
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 12.7 g
- Saturated Fat 4.98 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.07 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 65.8 mg
- Sodium 60.8 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 57.1 g
- Energy 193 kcal
- Water 57.1 g
- Protein 21.1 g
- Fat 12.7 g
- Saturated Fat 4.98 g
- Monounsaturated Fat 5.07 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 38 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.78 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 406 mg
- Major Minerals 405 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 65.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.78 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Dried of Yak: composition reflects this culinary part relative to the whole ingredient.
History
Butchers charted dried of yak as cookery specialised by muscle and joint.
Retail packing standardised dried portions of yak for home kitchens.
Ready-to-cook dried packs of yak expanded for convenience cooking.