|Twenty 8oz steaks in 2-steak packs (Approx. 10lbs total).|
Yak meat has a flavor somewhat similar to beef, but more delicate. Yaks carry a large portion of their fat near the skin, allowing it to be easily trimmed away. As such, yak steaks are much leaner than conventional beef, with as little as one sixth the fat. They are also very high in protein.
Ribeye steaks tend to be one of the more richly flavored cuts on the animal, making them a great choice for trying out this meat’s unusual taste for the first time.
*Minimally Processed. No Artificial Ingredients.
Store frozen yak steaks in your freezer until you're ready to use them, then thaw.
For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor.
Treat yak rib-eye steaks as you would beef ribeyes. Alternatively, you can prepare them Tibetan style, either sliced thin and quickly fried in butter (ideally cultured or ”European style” butter), or cubed, skewered and grilled.How to Tell Meat Doneness By FeelHow to Cook Steaks Like a Pro ChefSteak Recipes
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