1. Yak Facts

     Yak evolved in the Himalayas above 10,000 feet and have been domesticated as long as cattle.

     Yak cross readily with cattle - but the F1 and F2 male crosses are sterile. Female crosses are highly fertile. 

   Yak and Yak Cross meat is very low fat and has a different mix of fatty acids – giving it a delicious flavor that is significantly different from cattle.

   Cattle facilities are more than adequate for yak.

2. Efficiency

   Having evolved in the high Asian deserts where pickings are pretty slim two thirds of the year...yak use less energy for maintenance than other ungulates... conserving huge amounts of calories.

   A 1200 lb Angus cow requires roughly 3% of her body weight for maintenance.

   A 900 lb yak-cattle cross cow requires around 2% of her body weight - depending on her percent of yak blood.

   A 600 lb yak cow requires only around 1% of her weight for maintenance.

3. Brisket Disease
   For ranchers at higher elevations – brisket disease can be a significant problem. Coming from such high elevations – yak have no such susceptibility. To our knowledge there has never been a case of brisket disease in either yak or yak crosses.

4. Breeding Strategies
   USDA considers anything 3/8 yak or less as cattle. When cattle prices are high, a cow- like the 3/8 yak heifer pictured - bred to cattle bulls will produce vigorous cattle calves. If yak meat was at a premium – ranchers could breed to yak bulls.

5. Disease Resistance
   We have never had a case of scours, shipping fever, or weaning phenomena in any of our yak or yak crosses.