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When we tell people we raise yaks, we
generally hear one or two responses:
A what? Or why yaks?
We chose yaks over cattle because they are
beautiful. They are better suited to high
altitudes and cold climates. Their meat is
higher in protein and lower in calories and
fat than beef. It has a slightly sweeter taste
than beef, but never gamey. Yak, the
other,and better for you, red meat.

Yaks are native to the Himalayan Mountains of Tibet.
They are also known as the buffalo of Asia, with their graceful
horns and humped shoulders. In Asia, the indigenous people
use them for meat, milk, butter, cheese, fiber (felted & spun),
leather, fuel and they can pack about 300 pounds.
They are quiet, docile, and easy keepers. The only sound
they make is a soft grunting. They are hardy, resistant to
diseases and can thrive in harsh, cold climates without any
special care. They have a lower metabolism than cattle, which
allows them to consume one third the amount of pasture or
hay that a cow would consume.

Keeping yaks requires no special fencing and
regular cattle handling facilities work fine.
No permits are needed to own them, and they
qualify for tax advantages like other livestock.

They are good mothers and easily give birth
to 25-35 pound calves in 8 1/2 months. Cows
(females) weigh between 500-800 pounds,
while bulls weigh 1200-1500 pounds. They
can be expected to live 20-25 years.

       They are double-coated animals with a
longer outer coat and a soft downy
undercoat, that when brushed out can
easily be spun and is the quality of fine
cashmere. Their long skirt, that nearly
drags the ground, can be braided like horse
hair.
  When they are happy or excited, they
run and jump with their tails held high over
their backs. They have several colors
patterns: black (Imperial), black and white
(Royal) and Brown (Golden).

Yaks have a great potential to produce
income. They have created a lot of interest
at shows. They can be bred with cattle to
improve leanness and tenderness. When
cross-bred, they can also reduce the altitude
sickness that some cattle herds suffer from.
Yak fiber sells for $16.00 an ounce when
carded and about $4.00 oz. uncarded. It is
becoming very popular with hand spinners
and knitters. It takes dye very well and
produces a lush, warm finished garment.

The real magic of these wonderful treasures, is their meat. It is the most heart healthy
meat on the market today. It is naturally low in fat, low in cholesterol, low in saturated
fats, low in calories, and low in triglycerides, and at the same time it is high in protein.
The meat has a good HDL to LDL ratio for humans. We never feed them corn, which
would raise the saturated fat found in the meat. We never feed them animal by-products.
We never use steroids, growth hormones or antibiotics. They thrive and finish on our
natural grass pastures.
Currently, yak meat is being offered at gourmet restaurants and health food stores. If
not yet available in your area, order it on-line, for fast delivery. Please contact us for
prices and available cuts.