Thursday, February 5, 2009

Featured Wild Game Item Of The Week

All Natural Yak

Yaks were first introduced to North America in the early 1900's.

They weren’t raised for their meat in North America until about 20 years ago. Yaks have become increasingly popular in the U.S. as they are easy to raise.

They are very hardy, disease resistant, efficient consumers of forage, and domesticated and they have few birthing problems and thrive in varying environments. There are now an estimated 4,000 to 5,000 yaks in North America, compared to about 350,000 bison and 100 million cattle.

Yaks have very lean meat because, like bison, their fat is a separate layer outside the muscles that is easy to separate, unlike cows that have fat marbled with muscle. Yaks are exclusively grass-fed, and are very efficient food processors. A yak eats only about 1/3 of what a cow eats, and are very disease resistant, meaning they almost never get antibiotics, and they are not treated with growth hormones.

Yak meat has twice the protein and half the fat of a skinless chicken breast. The fat that yak meat does contain, like any grass-fed meat, has very high percentages of omega-3 fatty acids and Conjugated Linoleic Acids (good fats). The meat is sweet and delicious tasting, and not gamey.

Yak **All Natural**

Product # Description Pack

700403 Ground Patty 3:1 10/1Lb Case

700415 New York Steak 16/12 oz Per Case

700416 Chuck Tender 24/8 oz Per Case

700417 Ribeye Steak 16/12 oz Per Case

700420 Sirloin Boned Rolled Tied 4Lb Each Per Case

US Foodservice San Francisco Please Call For Pricing And Availability

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