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Yak - The Alternative Livestock for the 21st Century

Breeding Yak
Yak heifers can be bred at age 18 to 24 months, and gestation is 8 and a half months. Bulls are dependable for breeding at age 3. Calving is quick and seemingly effortless, usually taking place before realizing the cow is going to freshen. The cows are good mothers with rich milk, and the calves grow quickly and are hardy. Yak may calve from April through November, and even the calves born outside in cold weather don't seem bothered by the temperatures.

Crossing Yak With Beef Cattle
Yak can be crossbred with any cattle breed, and the resulting heifers are fertile. The males, however, are sterile. Smaller birth weights make for easy calving, even for first time heifers. And the calves at 5 days old are more winter hardy than their mothers. Because of hybrid vigor, yak cross calves are closer to the weight of beef calves by the time of weaning yet maintain the leanness and other positive qualities of yak meat. Stocking rate of yak cross cows is twice that of beef cows.

Raising Yak
Yak need no special fencing. Regular beef cattle fencing and facilities are all that is needed. During the summer yak manage well on pasture, with water, salt, and limited minerals available. In the winter pasture is replaced with hay. No grain is needed. Yak are winter hardy animals and don't even need a building for shelter. They tolerate heat by panting, wading in water, seeking out shade, catching a breeze, or lying in a low spot where the earth is cooler. Yak are protective with their young, guarding against dogs, coyotes, wolves and other threats. They are easy to move from one pasture to another, using a stick to guide them along. Yak let you know if you are intruding in their personal space. They warn you by grunting and head shaking before taking more aggressive measures.

Yak are an ideal choice for small land owners because stocking rate is 3 to 4 times that of beef cattle. With higher financial returns on yak, a profit can be made even on a small farm. For cattlemen looking for a new niche market, crossbreeding with yak is a low input way to diversify your operation. And for those interested in getting in on the ground floor of a new and growing industry, yak show great promise as the alternative livestock for the 21st century.

Efficiency - Yak Versus Beef Cattle
The stocking rate of yak is 3 to 4 times that of cattle, which means you can raise 3 to 4 times as many yak per acre as you could beef cattle. In the wintertime yak slow down their metabolism to conserve energy, while beef cattle need to eat more to produce enough energy to contend with the cold.

Yak Products and Benefits
Meat: Yak meat is deep red in color, and its taste is best described as beef-like but with a more delicate flavor. Because yak come from cold climates, most of the fat is located on the outside of the carcass and can easily be trimmed. Yak and yak crosses are 95 to 97% lean, very low in fat and cholesterol. They have just 20% of beef's level of 'bad' palmitic acid, but they have higher levels of the 'good' oleic acid and polyunsaturated fats. The different proportions of fatty acids give yak meat a unique and delicious flavor with the juiciness we all enjoy. These proportions are very similar in pure yak vs. one-half-yak and in grass fed vs. grain fed yak. Yak meat is high in protein, and it has fewer calories than beef, bison, elk, or even skinless chicken breast. Yak meat is just what our health-conscious society is looking for!

Fiber: Yak have two different types of fiber - the long guard hair, and the shorter softer down. The down sheds out in the spring and can be harvested by combing and pulling out by hand. The quality of the down is similar to cashmere and it is highly sought after by home spinners, weavers and felters. Raw yak down sells for about $4 per ounce. Carded and washed yak down sells for about $16 per ounce. Each yak will average about one pound of down per year.

Trekking and Packing: Tibetans have used yak as pack animals for thousands of years. Yak can carry up to 300 pounds, and their sure-footed nature makes them good for trekking in rough terrain. Yak can also be trained for driving and riding.

Milk: In Tibet yak are most cherished for their milk production. Yak butter tea is the staple beverage for the Tibetan nomads, and it is used by Tibetan monks in religious ceremonies. The milk is higher in butterfat than regular cow's milk. It is used for making rich butter, cheese and yogurt.