Every winter we celebrate December with meat fondue and blind taste testing including beef tenderloin (corn fed), elk backstrap, white deer backstrap, mule deer and antelope backstrap. CVMCo yak tenderloin medallions were a new addition for us and our blind taste test winner. Simply outstanding! I purchased more yak tenderloin for this December's celebration.
You can tell the dedication and hard work Chama Valley Meat puts into producing quality meat! Highly recommend!
Disclosure: Chama Valley Meat Company sent me two vaca vieja tenderloins for free and asked me to leave a review, but I'm free to share my own opinion.
I made the first one for grandpa's birthday so I could share it with a group of people. Everyone that tried it was amazed at the depth of flavor that it had. I've tried grass fed beef from several different sources and they didn't compare to the vaca vieja from Chama Valley Meat Company. I also expected the meat to be tougher because it was "aged on the hoof," but I did a side by side comparison to a store-bought choice grade tenderloin and the vaca vieja was more tender.
The other big plus is their butcher did a perfect job on the trim. There was no silver skin or anything that needed to be removed. Just add some salt, and throw it on the grill. You can say that for the store bought stuff.
The yak and beef is wonderful and delicious to have on hand. It is great to have such an available and ecologically grown source of meat. Thank you to the Chama Valley Meat Co.
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!
Loved the variety and opportunities to try new cuts. It was also a great topic of conversation as none of my guests had ever tried yak. Some were definitely a little intimidated, but they all said it was delicious!
I marinated in Italian seasoning and slow cooked these
Chuck roasts . Amazing so tender and brilliant my 40 guest said !! Delicious Italian beef sandwiches with ajou and fresh tomatoes and basil and fresh mozzarella !
I bought the ground yak and steaks. The yak steaks with some Montreal seasoning were delicious and tender. The taste was similar to beef so this transition to a more nutrient protein has been great. As I live in ABQ, I wanted to know where my meat was coming from and support my local farmers in New Mexico. I am very pleased with my purchase and look forward to purchasing meat here exclusively moving forward.
We marinated the flank steak for 24 hours and grilled it 375 - 400 degrees for about 12 - 13 minutes resulting in light pink/medium meat. The meat had good flavor but was a little on the tough side.
Absolutely excellent beef!!!
Chama Valley Meat has excellent beef and we’ve been very happy with it.
I highly recommend them.
I was fortunate to grow up on a ranch. I've been looking for beef that tastes as great for a very long time. All the efforts going into these animals and the care of the ranch comes through in the final product. This is an exceptional value for beef of this high quality.
Easy to order, delivered as promised. The meat was delicious, very subtle game taste, similar to bison. Will try more soon!
The ground yak is a lotta bang for your buck. Just the perfect fat content for grilling with a deep savory flavor. Looking forward to using it in my Greek dishes!
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.
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!
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!