General Guidelines for Cooking Grassfed Yak.
1. Do Not Over Cook Yak Meat!
2. Get rid of the timer and get a good meat thermometer.
3. Not so darn hot! Turn the heat down and cook it slower.
4. Get hip to wet and dry heat methods.
5. Mild Seasonings. Salt-n-Pepa and garlic are about all you need.
6. Never Microwave Yak Meat. Besides destroying much of the healthy benefits of grassfed yak, it makes it taste yukky!
- Adapted (stolen) from "the Grassfed gourmet" by Shannon Hayes
Cook Yak Meat Frozen
Cooking a steak right from the freezer allows you to keep all of the natural juices that are usually left behind or evaporate when you "unthaw" it. Frozen yak steaks should be turned four times: the first two times for thawing and the second two times for cooking. Seasoning should be added after the first exposure to the fire when the surface gets moist. Don't add salt (or eat soap) before cooking 'cause it dries out the meat. Adding it while cooking makes the outside texture "darn good".
We have re-evaluated our position on cooking frozen yak meat. It is nearly impossible to cook frozen with cryopacked steaks and, the cryopacking prevents loss of moisture and natural juices. We let the steaks thaw out completely in the package.
Yak Steaks: Rub the hot grill with a skin-on onion cut in half just before putting meat on the grill. It keeps the meat from sticking and makes the steak taste yummy. (I put the onion on an upper rack and roast it -delicious!) I like to use a generous coating of coarse sea salt (the drying out the meat thing is a myth) and pepper. Start out with wicked high heat. Around 400℉ plus to sear the steak, about one minute each side. Then cut the temperature to around 250℉ and grill yak steaks slowly over medium hot fire, hot - not wicked hot. (you can hold your hand a few inches above the grill for the count of four but not much more.) Get steaks at least one inch thick. Lean Grassfed Yak finishes fast, steaks less than an inch thick finish too fast. For a medium rare steak (We don't recommend cooking beyond medium rare) remove it at rare. It will continue to cook for several minutes after you take it of the grill. Remove all of all silverskin and connective tissues before cooking. Yak meat is tender and juicy; the connective tissue is not! - Do not allow Uncle Ricco to eat all your steaks.
Yak Burgers: If you have frozen patties, it is best to cook'em frozen on medium hot heat. When the juices start to develop on top, turn 'em the first time. One time should do it.
We recommend finishing Grassfed yak between 140℉ and 165℉.
Recently our friends, we will call them "The Swedes", have been obsessed with cooking Boeuf Bourguignon, poached eggs, and the like. This new found passion for cooking was a mystery to us. Then through the magic of Netflix, we received a movie called, Julie & Julia. Light Bulb! So we thought what the heck, let's try it with a yak pot roast. This turned out to to be a ton of fun as I learned a bunch of crazy stuff like how to "parboil" onions and peel them easily. After four hours of kitchen shenanigans, I was so excited to serve this master piece that I failed to photo document the "assembled stew". We took the recipe directly from Julia's Book, The Way to Cook. If you haven't tried this recipe before, take a few minutes to review and bookmark the instructions for the onions and the mushrooms. Don't forget some potatoes for the side dish.
We used a three pound yak pot roast for the main ingredient. It turned out heavenly! If we could share with everyone that reads this we would!
We won't post the recipie but we have included a bunch of links to various versions.
I don't think the Sherpas ever made this but it is possible. The Shepherds and the Sherpas could have crossed paths at the grocery store or on the internet.
1 lb. Ground or Minced Yak
1 tablespoon olive oil
1 onion, diced
1 clove garlic, crushed
1 large carrot, diced
1 can corn niblets
1 tsp "Better than Bouillon" or cube (our brew your own with yak soup bones)
1 tablespoon corn flour
Some) salt and pepper
2 lb. potatoes
1 stick real butter
1/4 cup shredded cheddar (Optional)
1) Clean and cube potatoes. Boil until soft, then mash with with skins on and butter. Salt and pepper to taste.
2) Heat the olive oil in a pan. Add the onion, garlic, and carrot and cook until soft.
3) Add Yak and "Better than Bouillon", brown the ground or minced yak and add corn flour. Simmer, stirring occasionally, for about fifteen minutes, or until thickened.
4) Put the filling into a deep dish, then top with the mashed potatoes and put under a warm grill (broiler) until the top is brown and crisp.
Courtesy of "Big Daddy"
• 3 pounds yak meat, cut into 1-inch cubes
• 1 large red onion, chopped
• 1 large yellow onion, chopped
• ½ cup vegetable oil
• 1 quart veal or beef stock
• 2 cups tomato juice
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño chile, seeds and stem removed, minced
• ½ poblano chile, seeds and stem removed, diced
• 1 teaspoon ground cumin
• 3 tablespoons ancho chile powder
• 3 tablespoons red chile powder
• 2 tablespoons barbecue rub
• 3 cups cooked black beans
• 3/4 cup pureed cooked black beans
• Salt to taste
In a stock pot, brown the meat and onions in the vegetable oil until the onions are soft. Add the stock and tomato juice and cook, covered, over low heat until the meat is almost tender, 3/4 hour to 1 hour. Add the bell peppers, chiles, cumin, chile powders, and rub and cook, covered, for about 20 minutes. You may have to add more stock at this point. Add the black beans and black bean puree, stir well, and cook for another 5 to 10 minutes. Add salt to taste.
Bacon Yak Burger on Kimmelweck Rolls
2 pounds ground yak
6 Kaiser rolls
6 thick slices applewood smoked, nitrate-free bacon
½ cup fresh mushrooms, finely chopped
½ large sweet onion, finely chopped
4 cloves garlic, minced
coarse sea salt
1 tablespoon cornstarch
Condiments and toppings:
lettuce, mayonnaise, cheese, sliced onion, sliced tomatoes, pickles, etc
sea salt and freshly cracked black pepper
In a large skillet, cook bacon over medium heat to a soft, not crispy, doneness. Transfer bacon from pan to a paper towel-lined plate leaving the rendered oil in the pan. Chop slices of the still soft bacon.
Discard bacon oil leaving about 1 teaspoon of bacon oil and drippings in skillet. Add the mushrooms, garlic, and onion, to the rendered bacon drippings. Cook until soft and caramelized, about 15 minutes.
In a mixing bowl, mix ground yak, bacon, mushroom, onion, garlic. Form six thick patties and sprinkle patties with salt and pepper on both sides.
Preheat grill to medium-high. Place the patties on the grill and cook until desired doneness.
-with apologies to Charlie the Butcher and the folks of Buffalo New York
A famous delight with a long history and a definite purpose; the super salty Kummelweck Rolls simply demand that one drink a good deal of beer with the sloppy and delicious Beef of Weck. Our interpretation of this classic also demands a great beer and lots of napkins. The biggest challenge is to find the requisite Kummelweck Rolls. We are looking for a local Colorado bakery to help us make these but it is easy enough to make them yourself.
Kummelweck Rolls: - from Charlie the Butcher
2 tablespoons coarse salt
2 tablespoons caraway seed, whole
1 cup water
1 tablespoon cornstarch
1/2 cup water, warmed
12 hard rolls or Kaiser rolls
Combine equal parts coarse salt and whole caraway seed. Store in clean jar. Heat 1 cup water to a boil. Dissolve cornstarch in 1/2 cup warm water and add to boiled water. Return to a boil and thicken until it coats a spoon. Cool and store in refrigerator.
Preheat oven to 350 degrees F.
• 1- package rice noodles cooked as instructed
• 1 pound of ground yak, thawed
• 2 tablespoons sherry or rice wine
• 2 tablespoons soy sauce
• 1/4 teaspoon salt
• olive oil to cover pan
• 1 small onion sliced
• 3- fresh green peppers, sliced
• 1 teaspoon of crushed sichuan peppercorns
1. Marinate the yak with sherry, soy sauce, and salt.
2. In a large skillet or wok heat oil and add onion. Then brown the ground yak. Add green peppers, sauté.
3. Add cooked rice noodles, then crushed sichuan peppercorns. Toss and heat through.Enjoy!