This is from our "Aged On The Hoof" Collection. These animals are harvested when they are older than the industry norm. Because they live peaceful, stress-free lives they are tender, but the extra age gives the meat extra flavor and richness.
The tenderloin is most tender piece of meat you will ever have the pleasure of biting into. It is soft, juicy, and flavorful without needing anything more than a simple salt and pepper seasoning.
These are medallions, about 2 inches thick. The different sizes are because of different animals.A yak tenderloin, known as an eye fillet in Australasia, filet in France, filé mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of yak. 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.
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.
