The Yak Chuck Tender is extremely flavorful and a customer favorite.
It's from the shoulder area of the chuck primal, next to the flat iron. It's called "tender" because it is pointy at the end, like a tenderloin. If the muscle isn't cut into steaks it is sometimes called a "mock tender" or a "petite tender".
Chuck Tenders are also known as Delmonico Steaks.
Our family's favorite way to cook this yak chuck tender is by braising. Braise it long, low and slow to allow its flavors and tenderness to shine. The aromas in your kitchen will bring everyone begging for a taste!
These steaks can be cut into chunks for delicious stew meat.
Our animals only eat the nutrient rich grasses and drink from the crystal clear creeks of our high mountain ranches in Chama, New Mexico.
Our meats are processed by our personal craft butcher.
Healthy meats; plain and simple.
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.
