Can yak meat find a place on the menu?

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
University of Kentucky
Summary of sensory feedback provided by chefs of yak meat
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
[email protected]
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.