Yak Bottom Roast
Yak Bottom Roast
2 lb avg.
100% Grass Fed
Rotationally Grazed
Needle Free
- 100% grass-fed & finished (no grain)
- 100% Pure Yak
- Lean protein
- Chemical free
- 'Needle-free': NO vaccines, antibiotics, hormones or dewormers
- Maximal nutrition
- Description
- Ingredients
- Standards
- Best Uses
Yaks, adapted to high-altitude, cold, and resource-limited environments, focus on muscle development rather than fat storage, resulting in meat that is leaner than many other types of red meat. This gives the bottom round roast a clean, natural flavor that’s both savory and distinctive.
Unlike many yak products on the market, which are crossbred with beef for faster growth, our yak meat is 100% pure. This ensures an authentic flavor, free from the gamey taste often found in wild meats. While pure yak is rarer and more expensive due to its slower growth, it delivers a clean, exceptional taste that’s perfect for anyone seeking a flavorful, lean protein.
Raised on nutrient-rich pastures, our 100% grass-fed, free-range, needle-free yaks roam freely in their natural habitat, producing meat that is tender, clean-tasting, and reminiscent of the wild ruminants our ancestors enjoyed. This bottom round roast is perfect for slow cooking, allowing the connective tissue to break down into a rich, flavorful meal.
Here’s how to braise your yak bottom round roast:
Instructions:
1. Preheat the oven to 275°F (135°C).
2. Season the roast with salt and pepper. Sear in a hot, oiled pot (using tallow or ghee) until browned on all sides (about 3-4 minutes per side). Remove and set aside.
3. In the same pot, sauté onions and garlic for 3-5 minutes until softened. Add optional vegetables like carrots or celery.
4. Return the roast to the pot. Pour in water, broth, stock, or wine (or a mix) to cover about 1/2 - 3/4 of the roast. Add fresh herbs. Bring to a simmer.
5. Cover the pot and place it in the oven. Braise for 4-5 hours, or until the meat is fork-tender.
6. Let the roast rest for 10-15 minutes, then slice thinly against the grain.
Alternative Methods:
- Slow Cooker: Cook on low for 6-8 hours.
- Pressure Cooker: Cook on high pressure for 1.5-2 hours.
100% Grass-Fed
Our commitment to 100% grass-fed yak means no grains, no feedlots—ever. Our yak graze freely on nutrient-rich pastures, eating the diet nature intended, which supports their metabolic health and aligns with their natural physiology. In contrast, grain-fed cows and yak are confined to feedlots with limited movement, rapidly fattened on high-energy grain diets that produce excessively fatty meat—far removed from the cuts of meat historically consumed from wild ruminants.
Research shows that grain-fed livestock develop elevated glucose metabolites, triglycerides, and oxidative stress markers, while pasture-finished animals maintain superior metabolic function.
By choosing our 100% grass-fed yak, you’re enjoying a cleaner, more nutrient-dense product that mirrors the meat our ancestors thrived on—free from the endocrine-disrupting pesticides and phytoestrogens often found in conventional grain-fed lamb.
Free of Pharmaceuticals and Toxic Agrochemicals
Healthy animals don’t need pharmaceutical interventions. Our yak are raised in optimal conditions—grazing on fresh pasture, breathing clean air, and regularly moved to new grass, ensuring they aren’t living in their own waste or exposed to toxins. This natural lifestyle eliminates the need for routine antibiotics, vaccines (including mRNA vaccines), hormones, and dewormers. In contrast, conventional feedlot livestock are confined to crowded, unsanitary conditions, requiring constant pharmaceutical support to stay healthy.
By prioritizing regenerative farming practices, our farmers raise resilient yak that rarely get sick. Our animals experience minimal parasite exposure, no stress from confinement, and receive optimal nutrition from diverse pastures that supports their immune function and metabolic health. Our needle-free yak offers pure, wholesome meat—just as nature intended—without the pharmaceutical crutches required by industrial agriculture.
Needle free meat - free of vaccines, antibiotics, hormones & dewormers.
Naturally Lean Protein
Due to their adaptation to high-altitude, cold, and resource-limited environments, yaks efficiently use the food they consume, focusing on muscle development rather than fat storage, resulting in meat that is leaner than many other types of red meat, including beef. Ground yak is typically around 95% lean, yet it remains naturally tender and full of flavor. Traditionally a staple for indigenous communities in harsh regions like the Himalayas, yak meat is prized for its mild, slightly sweet taste.
Much of the yak meat on the market is a cross between yak and beef, bred to combine the hardiness and lean qualities of yaks with the size and faster growth rates of cattle. Pure yak is less common and more expensive because it grows more slowly and takes longer to reach maturity. Our yak meat is 100% pure yak, not a cross with beef, ensuring an authentic flavor without the gamey taste often found in wild meats. It offers a clean, natural taste, perfect for adding a lean and flavorful protein source to meals.
