Yaks Add Farm Diversification

Winter Performance of Growing Yaks

Alfalfa hay was found to provide the greatest weight and average daily gain compared to the other forages.  Orchardgrass and orchardgrass-red clover were similar in weight gain and average daily gain.  Average winter daily gains ranged between 0.26-0.38 pounds per day for the various hay types.  Hay disappearance was converted to a percent of body weight on a dry matter basis to more easily communicate with producer the hay needs.  Hay disappearance was similar across types ranging between 2.28% and 2.52% of body weight.

These findings will be used to assist in developing enterprise budgets for growing yaks for meat.  Previous popular press articles and videos have suggested that yaks only eat forage at a rate of 1% of their body weight.  We have sufficient evidence from this work as well as other published literature from India and China to suggest that North American yak population consume forage near the same rate as other ruminants and much higher than 1% of their body weight.

Grazing Performance of Growing Yaks

Grazing yak performance was observed to be greater than that seen for winter gains.  Our preliminary analysis suggests bulls had greater average daily gains (P<0.05) on average than heifers (0.83 vs. 0.67 pounds/day).  The difference (~19%) is similar to that observed for beef cattle where heifers have been reported to gain 15-20% slower than males. 

Pasture availability was found to be 698 to 968 pounds of dry matter per acre at the start of the study.  June was an abnormally hot and dry month for the region and severely limited pasture productivity.  Forage availability was found to be lower than at the start ranging between 615 to 893 pound of forage dry matter acre.  However, we deemed sufficient forage remained to continue the study and precipitation was received allowing us to continue the study.

Pasture composition at the beginning was observed to average 48% grass, 33% legume, 3% weed and 18% bare ground.  The legume was dutch white clover which is not tolerant to drought conditions.   On day 97, pasture composition reflected the drought conditions with average composition being 66% grass, 20% legume, 5% weeds and 9% bare ground.

We will utilize the animals again for a second grazing season to evaluate performance when animals are year older.  Again, this information will be utilized in development of enterprise budget models for those seeking to raise yaks for meat production.

Comparison of Yak, Bison and Beef Sirloin for Nutrient Content

The results indicate sirloin samples from forage-fed yaks were greater in moisture than other sources.  Sirloin samples from both bison and yak fed corn silage had similar moisture contents and were greater than beef. Crude protein content was quite similar for all sources of sirloins for both methods of analysis.  Crude protein determined with the combustion technique revealed yak finished with silage to have greater crude protein than beef samples while bison and forage-fed yak were intermediate.  Acid hydrolysis fat content was observed to be the greatest in beef samples averaging 4.7%.  Though not shown, the beef samples ranged between 3% and 10% fat.  Fat content was similar for bison, silage-finished yak and forage-fed yak.  Numerically, though not statistically different, forage-fed yak samples were lower than both bison and silage-fed yak.  The high degree of variability would require greater number of samples to be analyzed to determine whether yak is leaner than bison.  The fat content of forage-fed yak sirloin samples ranged between 0.3% to 1.8% while silage-finished yak ranged between 0.6% to 4% with bison ranging between 0.8% and 2.9%.

In summary, yak sirloin, regardless of management followed for samples obtained in this study, was found to be similar to that of bison in protein and fat content.  Being a domesticated animal, yak could be a viable lean red meat alternative to bison.

Mean value followed by the standard deviation in parentheses.

^a,b,c  Values with differing superscripts are statistically different (P<0.05).

Chef Sensory Feedback of Yak Meat Products

                A variety of entrees were prepared by the chefs.  Ground yak meat was used to prepare burgers, stuffed ravioli, taco meat, and meatballs.  Roast cuts were prepared in a variety of ways including: stew, New England-style pot roast, roast with blueberry wine and bacon, pot roast with carrots and cipollini onions, Posele stew, and braised with red wine then allowed to simmer.  Steaks were prepared as expected being either seared at very high temperatures or sous vide and then seared.  The entrees prepared by chefs showcased a diversity of dishes in which the cuts could be used in restaurants.  The roast and ground entrees were very similar in ranking and numerically higher than the ribeye steak for overall eating enjoyment of the dish (Table 1).  Overall flavor of the yak meat was reported to be similar for the cuts ranging between 73.6 to 79.  Flavor feedback was mostly positive and included comments such as slight flavor of lamb, game flavor, venison, very mild, and no off-flavor were reported by participants.  Participants were asked to describe any off-flavors they noted.  Additional comments included: earthy, grass, very lean, fat had intense gamey flavor, and very good having less intensity than venison.

               Basic sensory feedback was neutral to positive for the yak meat and are reported in Table 2.  The mean ratings for toughness of the roast and steak were 62.0 and 58.3, respectively.  A wide range was noted for toughness from as low as 20 to 97 indicating some found the meat tough to very tender.  This large degree of variability may be due to preparation, cut of meat or individual perception of toughness.  Ratings for juiciness were slightly greater than toughness for the roast and steak cuts.  Flavor intensity was numerically greater for the ground than the steak and roast.  This may be due to a slightly higher fat content of the ground product than the other cuts.

               Participants were asked if they would add yak meat to their menus.  The majority (5 of 8 or 62.5%) responded maybe while two individuals indicated “yes” and only one person indicated “no”.  The individual that responded with “no” was not due to the meat characteristics.  They operated a seafood restaurant and yak would not fit the theme.  The response was not due to the characteristics of the meat.  One chef that responded with “yes” had already added yak to their menu.  The attributes chefs considered important for the addition to a menu receiving the greatest frequency of responses included: locally sourced, price, availability and taste/flavor.  Grassfed and natural were important attributes for 50% of the participants while organic and grainfed were minor factors being reported.

               Price point is a key part of building a marketing plan and enterprise budget.  Participants were asked to indicate the price they would expect to pay per pound on a scale of $0 to $40 per pound for each cut.  As expected, the price chefs expected to pay was the lowest for ground yak meat averaging $7.30.  The average price chefs expected to pay for roast was $12.50 while the steak average price was $16 per pound.  This follows the same trend observed for pricing of beef cuts.  Chef responses may be biased as a result of the pricing system of other meat products such as beef.

               Yak meat is an acceptable lean red meat option for restaurants and has begun to find its way onto the menu.  Animals are processed similarly to beef allowing the preparation of a wide range of entrees.  The sensory feedback from chefs was neutral to positive with no issues of off-flavors that would negatively impact eating experiences.  Based on feedback, steaks are the most challenging with respect to toughness and consistency in eating experience.  Alterations in managing the middle meat cuts such as extended dry or wet aging may be needed to increase tenderness.  Processing animals at a younger age may also be an option if the demand for middle meats and profit margin improves to offset the lower meat yield from a younger, lighter animal.

Acknowledgements

We wish thank all the chefs that participated in evaluating these cuts and providing feedback.  We wish to thank Mr. Gregor Dike for providing the yak meat utilized in this study.  This grant was funded through a grant from the Southern Sustainable Agriculture Research and Education program project #OS22-157.

Table 1. Chef responses for how much they enjoyed the entrees they prepared with the yak meat cuts and overall flavor of the yak meat (0=Extremely Disliked & 100=Liked Immensely).

Table 2. Chef responses for the overall Tenderness, Juiciness and Intensity of the flavor of the yak meat cuts (0=Very Tough, Very Dry, Extremely Bland and 100=Very Tender, Very Juicy or Extremely Intense).

Winter Hay Intake of Adult Yak Females

The study was approved by the University of Kentucky IACUC.  A total of 14 female yaks (avg. weight 562 lb) were utilized in this study to investigate hay disappearance during the winter.  Yak cows were weighed at the start of the study.  Cows were administered an oral anthelmintic (Valbazen) and injectable trace minerals (Multimin 90).  Four younger, smaller females were assigned to one pen to reduce competition of forage intake by older, larger cows.  The remaining 10 mature yak cows were randomly assigned to the three remaining pens.  The younger pen was assigned to have access to protein tubs to increase nutrient supply and more closely meet their expected nutritional needs.  One of the remaining three pens was then randomly assigned access to protein tubs.  Large square bales of cool-season grass hay were weighed prior to being placed into hay feeding racks in the pens.  Bale weights were recorded for determination of hay disappearance.  Several bales were probed to collect a sample for proximate analyses at the beginning of study.  The sample was submitted to a commercial laboratory for analysis.  Hay disappearance was monitored for a total of 69 days beginning December 21, 2023.  Pregnancy status was determined at the end of the study.

The average end weight was 569 pounds which was just slightly heavier than initial body weight.  Based on the days required to consume the first tub, average daily tub intake was approximately 1.8 pounds.  The pounds of hay dry matter disappearance ranged between 8.6 to 12.5 pounds daily.  When expressed as a percentage of body weight, hay dry matter disappearance ranged between 1.5% and 2.0%.  This was less than that observed for the growing yaks, but within range of that observed in beef cattle.  Previous research has indicated that 120/%NDF of forage = Dry Matter Intake as a percent of body weight.  The orchardgrass hay fed in this study was measured to be 62% which would predict a DM intake as a percent of body weight near 1.9%.  When averaged across all pens, hay disappearance was 1.8% very near that predicted.  Yaks may have offset intake by grazing the residual forage in the grass traps.  Overall, the forage intake was near that anticipated for the forage type offered.  A total of seven females were diagnosed as being pregnant.

Hay disappearance was slightly lower than expected averaging 1.8% of body weight.  This information will be beneficial in projecting winter forage needs.  Additionally, this information will be beneficial in developing enterprise budgets for yak production systems.

OVERALL SUMMARY

This project has investigated both winter and summer performance of yaks.  Hay disappearance was assessed in growing and adult yaks for use in planning winter stored forage needs.  Meat quality attributes as well as sensory attributes of yak meat was gathered for use in yak producers to improve their marketing of yak meat.  This information along with additional general knowledge was used to develop an enterprise budget for the production of yak meat from a weaned yak calf through processing of the animal. The outreach efforts were successful reaching several new and existing yak owners increasing their knowledge and awareness of general and advanced animal husbandry.