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Ground Yak, What to do?

I have a pound of ground yak defrosting in my fridge and I'm wondering what to do with it. Last time I bought it I make tacos with it, and they were good, but I was thinking there must be something out there that is more, I don' t know, authentic?

Does anyone know what ground yak meat is normally used for? Any family recipies out there? Anyone know which culture uses it? Tibetan?

Thanks.

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  1. No recipes, but I *believe* Nepalese cuisine uses yak meat....

    1. I've never run across a yak meat dish in Nepal or Bhutan.Yak butter tea, however, is Tibeten. Try googling Tibeten cuisine.

      1. You're in luck: look for pleasurepalate's current posting on a Nepalese restaraunt in Pasadena. They ate some yak momos, which should be just right for your ground yak meat.

        1. Hiya Churchka! My understanding is that Tibetans and Mongolians and people from regions where yaks are more common don't really eat the yaks, they milk them. It's not a highly coveted meat b/c it's not fatty. I've never had it and I have traveled in that part of the world. From what I've read, you can use it the same way you use ground beef, except it's healthier. As for authentic recipes, I'd find any Tibetan or Mongolian recipe that uses meat and sounds good to you, and then use yak. Perhaps this might appeal to you...

          http://www.mongolfood.info/en/recipes... *smile*

          If you make momos, you might want to add in a certain amount of fat to make them really tender and juicy.

          1 Reply
          1. re: cimui

            Oh interesting: http://www.recipesource.com/ethnic/as...

            I have to rescind the part about adding fat. Looks like this momo recipe calls for extra lean ground beef or ground yak.

          2. I've never eaten Yak before, but there was a recipe on here not to long ago about someone who stufeed peppers with it. I tried searching for it but could not find the recipe.

            1. I have not found much difference between Yak meat and beef. If you want to prepare a Tibetan dish from ground meat, try this ... it is called Momo (a popular Tibetan dumpling).

              For a pound of Ground meat,
              add
              couple of stalks of celery with the leaves (minced)
              couple of pieces of scallions (green onions) (minced)
              a small piece of ginger (minced)
              add salt to taste.

              Mix it all up really well.

              Now get a regular dough ...

              Mix 3 cups of all purpose flour
              about a cup of water

              Knead the dough ... around 5 minutes. let it rest a bit. Dough should be consistent... not stiff nor too wet. You can divide the dough in pieces about the size of what you would use for Perogies.

              Either using a Perogie maker or making in similar fashion as a Perogie, fill the meat mixture in the dough.

              Either use a steamer.. or slightly grease a pan, add little water to generate steam (enough to last about 10 minutes). Cook it.

              You have just prepared Momo!

              1. There are alot of great Yak recipes out there. Yak can be used any way beef can be used. After all they are both Bovines. Google Yak recipes to get many ideas and then try them all.

                1. Please tell me more about yak meat. I've never thought of yak as a meal. Is it gamey? is it more like bison? how did you acquire it (if you can tell)? You have my curiosity :)

                  1. This may tell you about my limited palate...but my first thought was "throw it out." I learn something on this website everyday. :)