Yakety Yak

Yak evolved in extreme climates with long, cold winters therefore a quality yak should have thick wool and a full skirt. It should also have a pronounced forelock and well-developed chaps on the front quarters. Yak cows should be robust but feminine in appearance, exhibiting good mothering ability, plenty of milk and ease of calving.

The present domestic yak is descended from wild yak caught and tamed by ancient Qiang people of northern Tibet. The yak is valued as an important beast of burden, producing extremely rich milk, valuable wool and hair, hides, horns, and incomparable quality of meat with leaness of over 95%.

Yak eat only 25-30% of pasture when compared to traditional cattle, which allows an opportunity to small land owners looking for a means of sustainable and self sufficient way of life. During winter the metabolism of the Yak decreases, any banked up grass can be fed to the animals and they can thrive without additional supplements or feed.

Photo courtesy of IYAK.