These yak briskets are asmoke-master's dream -- juicy, tender and exceptionally flavorful.
Where is the brisket?
Brisket is the lower breast part of the cow located between the shoulder and chuck.
Always grass-fed and grass-finished on the rich grasses of our high mountain ranches in Chama, NM and processed by our craft butcher.
Healthy meats; plain and simple.
Corned Yak
Do you know how easy it is to make corned yak? A brine of corning salt and spices, in a large ziplock bag, 7-10 days in the refrigerator, then a quick cook in an Instant Pot or other slow cooker. Voila! Perfect corned yak. I'll give you a batch of the spices if you request it. Others you can get your own. Search online for "Corned Yak Spices".
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.
