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.
I ordered 5lbs of ground Yak and some steaks. So far I have only used one pound of ground meat. My wife made 3-1/4lb burgers. She barely seasoned, cooked them medium rare and they were perfect. Quality is top notch, flavor is awesome!
Thank you Lisa and Robert. Keep up the great work.
PS, when I eat the other meat, I'll put up a new review!
Made sliders for the family this weekend using the ground yak and it was delicious! Incredibly juicy with just some salt and pepper on the grill.
The ground yak is so sweet. I like making rare burgers served with grilled onions on a Hawaiian brand pretzel bun. I also made a yakiiniase-aka bouliinaise- over angel hair pasta! Primo!
Very mild and slightly smoky flavor. Tastes great with minimal seasonings!