Yak meat is redder in color and somewhat sweeter than grass fed beef. The brighter red comes from a greater number of red blood cells than cattle. Both, however, are extremely lean, delicious and tender, if cooked properly.
We buy most calves locally. It is important that the calves are born and raised in the high mountains are are accustomed to the local forage and elevation. We choose small frame animals that will fatten on our grasses.
Our yaks are born and bred on our ranches.
No! Animals that we use for our meat have never had antibiotics.
