Mince

Meat

Mince

Mince of Yak is ground muscle for burgers, balls, sauces, and stuffing. Lean game needs added fat. Cook poultry mince through. Cook yak mince 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.

Track this ingredient

Unit

Characteristics

Preparations

BakedFreshFriedSaucesSautéedSimmered

Traits

BindableFast CookingFineQuick CookVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 188

Amount per 100 g

  • Total Fat 11.6 g
  • Saturated Fat 5.14 g
  • Trans Fat 0.2 g
  • Monounsaturated Fat 4.8 g
  • Polyunsaturated Fat 1.04 g
  • Cholesterol 72.4 mg
  • Sodium 62.5 mg
  • Salt 0.16 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 21.2 g
  • Water 61.5 g
Detailed nutrients

Mince of Yak: composition reflects this culinary part relative to the whole ingredient.

History

Butchers charted mince of yak as cookery specialised by muscle and joint.

Retail packing standardised mince portions of yak for home kitchens.

Ready-to-cook mince packs of yak expanded for convenience cooking.

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