Yak Skirt Steak
Yak Skirt 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
Packed with collagen, yak skirt steak is not only rich in flavor but also offers health benefits, supporting joint health, metabolism, and gut function. The collagen in this cut contributes to its unique, slightly chewy texture, making it perfect for recipes that benefit from a bit of bite. Compared to flank steak, skirt steak is more fibrous, giving it a satisfying chew that shines in dishes like fajitas, steak sandwiches, or any recipe where texture and rich flavor are key.
Unlike many yak products on the market that 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 that’s clean and free from the gamey taste often found in wild meats. While pure yak is rarer and more expensive due to its slower growth, it provides a superior, clean taste that makes it perfect for any meal.
Raised on nutrient-rich pastures, our 100% grass-fed, free-range, needle-free yaks roam freely in their natural habitat, producing tender, clean-tasting meat that’s reminiscent of the wild ruminants our ancestors enjoyed. Whether grilled, sautéed, or seared, our yak skirt steak adds a bold, delicious flavor to every dish.
Searing Method:
- Start by searing the skirt steak on high heat for about 2-3 minutes per side to lock in juices and develop a savory, flavorful crust. Skirt steak can be chewier, so adding a bit of tallow, ghee, or butter will enhance richness and prevent it from drying out.
- After searing, finish the steak on a lower heat (either in the oven or on a lower stovetop setting) to reach your desired doneness without overcooking.
- Important: Be sure to slice skirt steak thinly against the grain to help with tenderness.
Grilling Method:
- Preheat your grill to high heat. Grill the Yak Skirt Steak for about 4-5 minutes per side for medium-rare, depending on the thickness. Since yak is lean, it cooks faster than beef, so keep an eye on it.
- Let the steak rest for a few minutes after grilling to allow the juices to redistribute.
Broiling Method:
- Preheat your broiler to high heat. Place the Yak Skirt Steak on a broiler pan, positioning it about 4-6 inches from the heat source.
- Broil the steak for about 4-5 minutes per side for medium-rare, depending on the thickness. Watch closely, as yak cooks quickly.
- Let the steak rest for a few minutes before slicing.
Meal Ideas:
- Slice the skirt steak thinly against the grain and serve in tacos, fajitas, or steak sandwiches for a delicious and satisfying meal.
- Pair with roasted vegetables, rice, and a fresh salad for a balanced and flavorful dinner. You can also add a tangy chimichurri sauce or fruit salsa for extra zest and depth of flavor.
Yak Skirt Steak Reviews
The best beef you will ever have
Marc
25/01/2024
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.
