Yak meat is a very distinctive part of Tibetan cuisine. Yaks are indigenous to the Qinghai-TibetPlateau, a high-altitude and zero-pollution environment. Raised in the semi-wild, the animals are able to feed on cordyceps, fritillaria and other rare herbal plants , making yak meat extra tender and tasty.
Hot pot with yak meat is delicious and flavorful, the various flavors such as original and spicy also provide a nutritious treat for the whole family.
There’s many other ways to prepare yak meat such as marinating or skewering to roast. Yak jerky maintains not only a chewable flavor of beef, but also keeps a longer time.