Yak Tenderloin
Yak Tenderloin
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, efficiently convert their food into muscle rather than fat. This results in meat that is leaner than many other types of red meat, offering a clean, natural flavor profile that is both savory and uniquely distinct.
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 guarantees 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 offers an exceptional taste that’s ideal for anyone seeking a clean, lean, and 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 once enjoyed.
Here’s the best way to cook yak tenderloin:
Pan-Seared Yak Tenderloin
1. Take the yak tenderloin out of the fridge about 30-60 minutes before cooking to bring it to room temperature. This ensures even cooking.
2. Pat the steak dry with a paper towel, which helps achieve a good sear.
3. Season generously with salt and pepper, or use your favorite seasoning blend. A touch of garlic powder or fresh herbs like rosemary and thyme can add depth to the flavor.
4. Heat your favorite skillet over medium-high heat until it’s very hot. Add a high-smoke point oil (like tallow or ghee) to the pan and sear for 2-3 minutes per side to develop a nice, golden-brown crust. Avoid moving the steak around too much while it’s searing to get the best crust.
5. After searing, lower the heat to medium and continue cooking for an additional 3-5 minutes, depending on the thickness of the steak and your preferred level of doneness. For medium-rare, the internal temperature should be around 130°F (54°C), and for medium, aim for 140°F (60°C).
You can also add a tablespoon of butter and fresh herbs (like thyme or rosemary) to the pan during the last minute of cooking and spoon the melted butter over the steak for extra flavor.
6. Once cooked to your desired doneness, remove the steak from the pan and let it rest for 5-10 minutes. This allows the juices to redistribute and ensures a juicy, tender steak. Slice the steak against the grain for the most tender
Grilling Yak Tenderloin (Alternative Method):
1. Preheat your grill to medium-high heat.
2. Season the yak tenderloin as desired. And grill the steak for about 4-5 minutes per side for medium-rare, adjusting for thickness.
4. Let the steak rest before slicing and serving.
Serve with your favorite sides, such as roasted vegetables, mashed potatoes, roasted potatoes, sourdough bread rolls or a fresh salad.
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.
