Why Yak?
- Yaks are compatible with most agricultural operations.
- Yaks require no special fencing.
- Yaks are livestock and qualify for certain tax advantages.
- Farmers do not need permits to own yaks.
- Yaks are income producing.
- Yaks are disease-resistant and cold-climate hardy.
- Yaks are "easy keepers" and do not require special diets.
- Yaks can be docile and are easily tamed when handled regularly.
- Yaks have a pleasing “Old World” look.
- Yaks provide useful products such as meat, fiber, milk and hide.
- Yak meat has a superb, delicate, beef-like flavor.
- Yaks calve easily.
- Female yaks usually breed at 18-24 months, have a gestation period of 8 1/2 months, and normally produce a single offspring.
- Yak cows can weigh 500-800 pounds, while bulls weigh 1200-1500 pounds.
- Yaks generally live 20-25 years.
- Yaks are fun!
Yak meat is recognized by all who try it as delicious, and its health profile is outstanding. "Compared with beef, yak meat has one-sixth the fat and 40% more protein. While it is leaner and lower in calories and saturated fat than beef, it is still a moist and flavorful meat. The fat is located on the outside of the carcass and is easily trimmed." [Yakheaven]
Approximate price per pound of meat ranges from $9/lb for ground to $30 lb for tenderloin and other prime cuts. At this point, the meat seems to sell currently as an exotic or specialty meat.