Can yak meat find a place on the menu?

OS22-157 (project overview)
Project Type: On-Farm Research
Funds awarded in 2022: $19,979.00
Projected End Date: 03/31/2024
Grant Recipient: University of Kentucky
Region: Southern
State: Kentucky
Principal Investigator:
Dr. Jeff Lehmkuhler
Email
University of Kentucky
Description:
Summary of sensory feedback provided by chefs of yak meat
Type:
Article/Newsletter/Blog
File:
Download file (PDF)
Authors:
Jeff Lehmkuhler, University of Kentucky; Colt Knight, University of Maine; Robert Dumas, University of Maine; Gregor Dike, Zhi-ba Shing-ga Yaks
Target audiences:
Farmers/Ranchers; Educators; Consumers
Ordering info:
Jeff Lehmkuhler
jeff.lehmkuhler@uky.edu
This product is associated with the project "Yaks Add Farm Diversification"
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.