Meat

HOME FRIESIANS LABRADOR YAK DEXTER

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YAK MEAT

Grass fed
No added hormones
No antibiotics
Qualifies for Organic
USDA certified
Humanely raised
Groomed and loved in life

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Shipping based on Location

5lb min to ship

5lb has + $11 box fee

10lb has + $16 box fee

30lb has +$25 box fee

100lb + pick up only

or scheduled meet up

Naturally more flavorful than beef (not gamy, just more flavor) and higher protein level than beef. Naturally an ultra lean animal at about 95-97% fat free. The little fat that exists is high in Omega-3's, Mono-Unsaturated Fats, and Linoleic Acids (CLA's) tearic and oleic acids Also lower in cholesterol than beef. Yak is 20-30% lower than beef in palmitic acids (bad fats). The unique fatty acid combinations and the higher hemoglobin (from high altitude living) make it juicy and flavorful without the added fat. Yak nutrition stats rank better than chicken, salmon and other red meats. Environmentally speaking Yaks survive in barren environments like the Himakayas. In the adaptation they consume about 1/3 as much food and water as the same size beef cattle so they have less environmental impact.

Yaks

MEAT

Dexter meat is naturally low fat meat that holds a sweet rich taste. Grass fed beef gets a bad reputation for tasting like grass but Dexters do not have that problem. They keep the flavor without the added fat.

This photo shows that the Dexter is very close in natural lean quality meat (Yak left, Dexter Right)

Yak-A-Moo

We have a few Yak x Dexter cattle for the people that are not quite ready to transition to yak, or that wants a nice healthy alternative. Check availability when ordering

Meet your Meat

TOP SELECTIONS

>Filet - most tender cut of meat

>Flatiron (top blade of the chuck) - Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy

>New York strip - reat for grilling, a bit more firm

>Top Sirloin Steak - a naturally lean, thick cut of steak with a bold, beefy flavor. This popular steak is delicious on its own, adds huge flavor to recipes, and cooks well with marinades and sauces. Top sirloin is a favorite grilling steak that's lean enough and affordable enough to enjoy any night of the week

>Ribeye Steak - (prime rib/rib roast) good marbling,

>T-bone/porterhouse - (special order) It’s actually two steaks in one – the filet mignon and New York strip

BRISKET

>Brisket Tip - cut is thicker, smaller, and marbled with more fat and connective tissue than the flat cut

>Brisket Flat - It's long and thin with a thick layer of fat on top that keeps the meat moist when cooked used for corned beef

OTHER

>Short Ribs

>Beef Shank - used to make osso buco

>Skirt Steak = Hanging tender - Very flavorful and tender if cut against the grain, thin cut meat. used to make carne asada

>Beef Stew Meat

ROUND

>Top Round Steak/Roast - Thick steaks from the top of the round. Usually broiled, braised or cooked in liquid. A lean and fairly tender cut as compared to the other cuts from the round.

eye of round or steak roast (A lean, flavorful cut ) A bit tough and best suited as corned beef or pot roast

>Bottom Round Steak/Rump Roast - A bit tough and best suited as corned beef or pot roast

>Sirloin Tip Steak - Also Called Round Tip Roast/steak Tip Sirloin Roast/steak A cut away from the sirloin section, this roast is tender enough to be oven roasted or used as kabobs. When trimmed it's called a trimmed tip roast or ball tip roast

CHUCK

>Chuck Roast - used for pot roast

>Chuck Tender aka Chuck Tender Steak/roast Lean. Lean cut that resembles a Tenderloin Steak but is not as tender. Slow-cook or tenderize with a marinade before grilling.

>Arm Roast – used for pot roast