Tibetan Yaks at TGIYak
North Central Idaho, above the town of Orofino and Clearwater River, is now the home of TGIYak. We hope you'll enjoy visiting with our yaks as much as we do! The move here has brought much to do, but our herd and ventures are growing.
Yaks may very well be, "The Perfect Animal".
Yaks in History and Our Culture
The present domestic yak is descended from wild yak caught and tamed by ancient Qiang people of northern Tibet. It's believed this began in the late Stone Age, about ten thousand years ago. Thus, the history of China's yak industry is at least 4500 years old. Because of the yaks value as a beast of burden and its products of extremely rich milk, valuable wool and hair, hides, horns, and incomparable quality of meat, the taming of yak led to progress, prosperity and economic development for the people at the "roof of the world".
Yak were imported to North America in the late 1920's and perhaps 4000 are in existence here today. They continue to offer not only economic opportunity, but a source of pleasure to owners and observers with their gentle, intelligent, and affectionate nature. They're simply gorgeous animals. The International Yak Association, IYak, works to maintain their heritage and preserve the quality of standards for all members.
Yak, The Small Rancher's Dream
Yaks offer opportunity to both small and large ranching operations. Since Yak eat only 25-30% of traditional cattle, they provide additional opportunity to small acreage owners looking for a means of sustainable living. Stocking ratios can quadruple with feed costs lowered dramatically. Even half-Yak crossbreeds will eat 30-40% less than cattle to nearly double stocking ratios. In addition, the metabolism of the Yak decreases with the onset of winter. They will continue to thrive without additional supplements or feed. Mineral supplements are their only necessity year-round. They love the snow and you'll see them kicking up their hills, tails raised in the air, at the onset of a blizzard, or, just lounging around like Tonga here.
Yaks do not require any special permits or fencing. Standard cattle fencing is more than adequate. Yak babies are small, 25-35 lbs. Birthing problems are nearly non-existent and so are the vet bills.
However, their initial pound of gain per pound of feed far exceeds that of cattle. In fact, their growth efficiency is superior to even elk or buffalo. Studies have shown that Yak use less than eight pounds of forage, and as little as 6 pounds of forage, to convert to a pound of gain.
Adult Yak cows range in weight from 600 to 900 lbs. Yak bulls can weigh up to 1500 lbs. Yak heifers conceive at eighteen to twenty-four months of age. Their gestation period is 8 1/2 months. Yak bulls are considered fully capable breeders at 2 1/2 years of age. Yak cows are wonderful mothers, and, if you're accepted as part of their family, will not become upset when you approach their young. Yaks calve and breed far longer than cattle and have a life span of 20-25 years. Breeding animal replacement costs drop 50-75%.
Yak Meat - The Ultimate!
Yaks will crossbreed readily with cattle if other yak females aren't a distraction, and such meat is still considered Yak by USDA standards. The quality of Yak meat is incomparable. It is deep-red in color, and because it is a cold climate bovine, the fat is located on the outside of the carcass and easily trimmed. This makes for low marbling in the form of "spots" which create the Yak's unique tenderness. The taste of Yak meat is best described as beef like, but more delicate in flavor. Many have likened it to a cross between beef and elk.
Meat Facts:
 | Yak and Yak crosses are around 95-97% lean - very low in fat and cholesterol. |
| Yak is extremely low in palmitic acid, approximately 20% of beef. (Palmitic acid is associated with heart disease and high levels of cholesterol, triglycerides, and HDL to LDL ratios.) |
| Yak is higher in "good" oleic acids and poly-unsaturated fats. |
| The different proportions of the fatty acids give yak meat its unique and delicious flavor. and are very similar in pure yak vs. one-half yak. |
| Yak meat is much higher in Protein than other meats - 22.05% |
| Yak is even lower in fat than salmon. |