Grass-Fed, Grass Finished Beef

Grass Fed, Grass Finished Yak

Grass Fed, Grass Finished Beef, Yak & Lamb

Learn About Chama Valley Meat Co

Out of Stock

T-Bone Steak - Yak

Weight: 0.7 - 0.79 lbs
REGENERATIVE PRACTICES
GRASS FED & FINISHED
PURE & NATURAL
RAISED IN NEW MEXICO

Are you in the "I love T-Bone steaks" group?  By popular demand, we now have yak T-Bone steaks available.

These are great cooked sous vide, with a reverse sear. Or, for you masters, the grill is the magical space for these steaks.

We carefully tend to and raise our animals only on the nutrient rich green grasses and crystal clear waters of our high mountain ranches outside Chama, NM. Nothing more, nothing less.

1 steak per package.

Why this is the best tasting Yak you’ve ever eaten

Our meats are the best you’ve ever tasted because we control the entire supply chain. Our yaks are bred, born and raised on our ranches while Robert purchases all our cattle from our neighbors or from local auction houses. In the summers the animals enjoy the high mountain energy dense grasses and snow-fed spring waters on our Wolf Creek Ranch. In the winters we move the yaks and cattle to our lower elevation farm 20 miles from the ranch where they eat Timothy hay that was grown either on our farm or neighboring farms. Our processing is done either in Chama by a craft butcher or by another craft butcher in Colorado. Also, our team members all have historic ranching roots in the Chama Valley, giving them a deep knowledge of animal husbandry and regenerative grazing practices of the region.

Customer Reviews

Based on 1 review
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R
Rich B. (Scarborough, US)
Like buttah!

I had never had yak meat before, so this was a real pleasure! I was excited, but my girlfriend was a little nervous, as she generally only likes beef. However, we were both blown away by how tender this cut was, and all of her fears about it being "gamey" were disproven with the first bite!

I cooked mine in a cast iron pan with oil, butter, and garlic. Brought it to room temperature first, salted it on both sides for about an hour, and then cooked it low and slow. You can't go wrong!

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