Yak New York Strip Steak
Yak New York Strip Steak
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
Adapted to high-altitude, cold, and resource-limited environments, yaks are incredibly efficient at converting food into muscle development rather than fat storage. As a result, yak meat is leaner than many other types of red meat, providing a cleaner, more natural flavor profile that is both rich and distinctive.
Unlike many yak products on the market, which are crossbred with beef to combine the hardiness of yaks with the faster growth rates of cattle, our yak meat is 100% pure. This ensures an authentic flavor, free from the gamey taste often associated with wild meats. Pure yak meat is rarer and more expensive due to its slower growth, but it delivers a clean, unique taste that is perfect for meals in need of a lean yet flavorful 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.
Searing Method:
1. Start by searing the steak on high heat for about 2–3 minutes per side to lock in the juices and develop that savory, flavorful crust. Since Yak New York Strip is lean, adding a little butter, tallow, or ghee to the pan will help enhance its richness and prevent it from drying out.
2. After searing, you can finish the steak at a lower heat (either in the oven or on a lower heat stovetop) to reach your desired doneness without overcooking.
Grilling Method:
1. Preheat your grill to high heat. Grill the Yak New York Strip for about 4–5 minutes per side for medium-rare, depending on the thickness of the steak. Be sure to keep an eye on it, as yak cooks faster than beef due to its lean nature.
2. Let the steak rest for a few minutes after grilling to allow the juices to redistribute.
Broiling Method:
1. Preheat your broiler to high heat. Place the Yak New York Strip on a broiler pan and position it about 4–6 inches from the heat source.
2. Broil the steak for about 4–5 minutes per side for medium-rare, depending on the thickness of the steak. Keep a close watch, as yak cooks quickly.
3. Let the steak rest for a few minutes to allow the juices to redistribute before serving.
Meal Ideas:
- Serve with roasted vegetables, mashed potatoes, and a fresh salad for a well-rounded, delicious meal.
- Pair with a rich mushroom sauce, chimichurri, or a dollop of herb butter along with roasted potato strips for an elevated dining experience.
Yak New York Strip Steak Reviews
Blessed for yall
Christopher
14/12/2023
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.
