Yak Ribeye
Yak Ribeye
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, are highly efficient at converting their food into muscle rather than fat. This results in meat that is leaner than many other types of red meat, providing a cleaner, more natural flavor profile that’s both savory and unique.
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 found in wild meats. While pure yak is rarer and more expensive due to the slower growth process, it delivers a clean, exceptional taste that’s ideal for anyone looking for 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. Searing: 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 ribeye is naturally lean but slightly more marbled than sirloin, adding a little butter, tallow, or ghee while cooking will enhance its richness and prevent it from becoming dry.
2. Finishing with gentle heat: 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. Then grill the yak ribeye for about 4–5 minutes per side for medium-rare, depending on the thickness of the steak. Watch it closely since yak ribeye is leaner and cooks faster than beef.
2. Let the steak rest for a few minutes after grilling to allow the juices to redistribute.
Meal Ideas:
- Serve your seared or grilled yak ribeye steak with roasted potatoes and your favorite vegetables for a well-rounded, delicious meal.
- Slice thinly and use as a filling for gourmet tacos for a lean yet flavorful protein boost.
- Pair with a rich mushroom sauce, chimichurri, or a dollop of herb butter for an elevated dining experience.
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.
