Yak Meat Products
Cut from the rib section of yak raised on pristine free-range pastures at an altitude of over 3,000 metres in Aba Prefecture, western Sichuan, where the animals drink pure snowmelt water and graze on native alpine grasses.
The rib meat shows a clear intermingling of fat and lean with well-defined grain and rich intramuscular fat. It is well suited to hot pot slicing, grilling and stewing, with a full flavour while remaining low in fat, high in protein and pure in quality.
