Yak Hanging Tender Steak
Yak Hanging Tender Steak
1.5 lb avg.
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
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- 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, offering a clean, natural flavor that is both savory and distinctively 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 an exceptional taste that’s perfect 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 enjoyed.
Here’s how to cook it perfectly:
1. Searing Method (Pan-Seared)
- Remove the steak from the refrigerator and let it rest at room temperature for about 30 minutes before cooking.
- Season both sides with salt, pepper, and any other desired spices or herbs. You can also marinate it for a few hours if preferred.
- Heat your favorite pan over medium-high heat.
- Add a small amount of fat (butter, ghee, or tallow works great) to the pan.
- Once the pan is hot, sear the steak for about 2-3 minutes on each side for medium-rare (adjust timing for preferred doneness). If the steak is thicker, you can reduce the heat slightly after searing both sides to ensure it’s cooked through without overcooking the exterior.
- Let the steak rest for 5-10 minutes to allow the juices to redistribute.
2. Grilling Method
- Bring the steak to room temperature, then season with salt, pepper, and herbs.
- Preheat your grill to medium-high heat.
- Grill the steak for about 3-4 minutes on each side for medium-rare, depending on thickness. Yak meat is leaner, so watch it carefully to avoid overcooking.
- Rest the steak after grilling for a few minutes before slicing to retain its juices.
3. Broiling Method
- Set your broiler to high heat and allow it to preheat. Season your steak as desired.
- Place the steak on a broiler pan or oven-safe rack. Broil the steak 4-5 inches from the heat source for about 3-4 minutes per side, again depending on thickness.
- Allow the steak to rest before slicing.
Key Tips:
- Since yak meat is lean, it cooks quickly, so aim for medium-rare to medium doneness to maintain tenderness. Overcooking can lead to dryness.
- Slice the steak against the grain to enhance tenderness.
Perfect Pairings:
- Serve with grilled vegetables, roasted potatoes, or a fresh salad to complement the lean and rich flavor of the yak hanging tender steak.
- Add a flavorful herb butter, a fruit salsa or chimichurri to elevate the taste.
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.
