Yak Meat Products
After slaughter, the yak meat is rested in an aging room held at a constant 0-4 degrees Celsius and controlled humidity for 24 to 48 hours. Lactic acid, blood and body fluids are drawn out, softening the proteins, tenderizing the texture, reducing any gamey smell and making the meat easier to digest.
Aba Jiarong Zangwei Ecological Agriculture Development Co., Ltd. is deeply engaged in source agricultural products acros…
