The Best Tibetan Yak Ribshack
What's all the Yak about?
I decided to make a Hub from a question that I have asked and my reason is simple, I just couldn't find much on the subject and that subject is a Yak and what it taste like.
Here is my question link: http://hubpages.com/question/152428/what-does-yak-meat-taste-like
If you have never seen a Yak, at least to myself, they resemble cattle w/dreadlocks and probably smell like sheep. So now on we go, time to get Yak-n.
Mmmmm yummy yak..really?
The yak, an animal I have only heard of, sort of like a dread-locked buffalo, how might that mystery meat taste? Well seeing how I have no money to go to the source and only limited knowledge of these wild beasts, the next best thing I decided, is to explore what they are and what others think about them and then bring it on home to you, the Hubber.
So here will be my attempt at just that and hopefully we will all learn a thing or two. Yaks are the cattle of the Himalayan region, a region that encompasses Tibet (Peoples Republic of China), India, Afghanistan, Pakistan, Nepal, Burma and Bhutan and these hardy cattle live as far north as Mongolia and Russia.
The Yak is a very large Bovid, of the same family of animals as beef cattle and Bison. Bulls of this species typically weigh over one ton (2,000 lbs) and stand as high as 7 feet tall and as long as 11 feet.
In the research I have done and in the content of what commentary I have found, they describe the yak as a beast from which all peoples of the co-inhabited lands, have derived a livelihood and their sustenance. This relationship between man and beast seems somewhat spiritual and to the Tibetans and surely Indians of the Himalayas, I believe this to be true.
I found this meat characteristics document online about yak meat http://188.8.131.52/bitstream/363003/1335/1/Meat%20characteristics%20of%20Qinghai%20yak%20and%20semi-wild%20yak.pdf
Ya man, is me man
Man and beast. Nothing coming from the yak is wasted. Milk and it's uses, hides, bones, the wool from its coat, the meat (non-Hindu) all is used. This relationship sounds remarkably similar to that of the American Indian and the American Bison. That relationship took on a spiritual significance as well and has been documented through story-telling and cave paintings.
I can respect the struggle of all people to exist and more so for our relatives of yesterday, where just trying to gain food to survive was met with adversity. I can equally respect how man, thankful for having food, clothing and shelter, all of which provided for man's existence, had come to revere the yak and the buffalo, considering them a gift from our Creator.
What's your beef?
Well I still could not find any real info on enjoying or not enjoying yak meat, albeit one small Youtube video, showing a man giving thumbs up, to eating yak on a stick in China. Well, from my own experiences, of Buffalo/Beefalo as well as Venison eating, I must say they were delicious and if Yak and Buffalo are comparable, as I suspect they are, then we should start building a Yak in the Box, L☺L.
- :: Welcome to Himalayan Yak Restaurant ::
the oldest running and first ever Nepali restaurant opened in New York. We serve delicious, authentic food from the Himalayan region which includes Nepali, Tibetan, Indian and Bhutanese dishes.
What else would I put here?
Yak, Yak, Yak
- Yak Links | All about yak breeding | Yak Fiber-Milk-Cheese
More about Yaks. Yak and sustainable agriculture websites that we have found valuable. Yak breeding, yak fiber, yak milk, yak cheese, yak meat. Alternative Farming
Momos (Tibetan Steamed Dumplings)
Momos (Tibetan Steamed Dumplings):
12-18 dumpling wrappers
1 pound ground yak
1 onion, finely chopped
1/2 pound Daikon, spinach or cabbage, finely chopped
1 garlic clove, minced
1 teaspoon grated fresh ginger
2 green onions, chopped (both white & green parts)
2 tablespoons chopped fresh cilantro
Salt to taste
Mash together all filling ingredients. Place a spoonful of filling on each dumpling wrapper, folding over and crimping to seal.
Place momos in a steamer and steam on high for 30 min.
Serve with a mild tomato salsa, “Tsal,” made from chopped tomatoes, cilantro, green onions and garlic, and/or Sriracha sauce and/or soy sauce
Recipe borrowed from http://www.moscowfood.coop/meat/yak.html