This yak bone-in rib-eye 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 already exceptionally tender, but the extra age gives the meat added an flavor and richness.
The delicious meat from older animals which have been raised properly is becoming very popular, and for good reason. For beef the term is "Vaca Vieja". We use "Yaka Vieja" for our older yaks. Here are a couple of articles highlighting the delicious meat.
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, New Mexico. Nothing more, nothing less.
Our meats are processed by our expert craft butcher.
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.
