Yak Cheeks
Yak Cheeks
1-2 lbs
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
By choosing our 100% Grass-Fed, needle-free yak cheeks, you’re embracing nose-to-tail eating, honoring the animal, and making the most of every part—just like our ancestors did. Our yaks are rotationally grazed on nutrient-rich pastures and are never given antibiotics, vaccines, hormones, or unnecessary chemicals, ensuring a clean, tender, and nutrient-rich cut.
Traditional Recipes From Around the World Using Cheeks:
1. Mexican Beef Cheeks Tacos (Tacos de Cachete):
In Mexico, beef cheeks are slow-cooked until tender and then shredded to be served in tacos with toppings like cilantro, onions, and salsa. Yak cheeks can be used in place of beef cheeks for an equally tender and flavorful dish, offering richness and depth with every bite.
2. Italian Guancia al Vino (Braised Beef Cheeks in Red Wine):
In Italy, beef cheeks are braised slowly in red wine, vegetables, and herbs to create a dish that’s full of flavor and melt-in-your-mouth tenderness. Yak cheeks, with their rich collagen content, are perfect for this recipe, yielding a hearty, flavorful dish.
3. French Cheeks Braised in White Wine (Joues de Boeuf Braisées au Vin Blanc):
This French recipe involves braising beef cheeks in white wine, aromatics, and herbs until they’re tender and infused with flavor. Yak cheeks can replace beef cheeks in this dish, offering the same deep flavors, but with a unique, rich twist that’s perfect for a slow-cooked meal.
These traditional recipes will give you a taste of how versatile yak cheeks can be when cooked low and slow, showcasing their ability to absorb rich flavors while becoming incredibly tender.
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.
