Anybody who knows us knows we aren’t shy about trying new foods. Weird, wild and wonderful pretty much describes what’s in our freezer right now: musk ox, alligator, alpaca, llama, bison, elk, and caribou (pictured below).
There’s even some whale blubber (pictured below) but I’m not sure what category that would fit into (probably just plain weird). Up until lately, the inventory included kangaroo and camel as well, both of which were surprisingly tender and tasty.
This month we tried something new: yak-cross beef in a prime rib roast cut (below left), and some thick ribeyes. I’ve always been a tenderloin fan, but there’s nothing like tearing into a ribeye when you want something with a bit more oomph.
The yak, actually a cross between Black Angus beef and Himalayan Tibetan Yak, is raised by Russ and Melissa Friesen at their Springridge Ranch near Pincher Creek and can be bought from Horizon Meats in Calgary. The Friesens describe the yak as having a delicate beef flavour, high in protein and low in fat and cholesterol. All I can say about the meat is that it has an uncommon depth of flavour that is hard to describe, but “yummy” pretty much says it all. The meat is intensely marbled, rich, and is close to taking a spot in our top three favourites (caribou, elk and good ol’ Alberta beef – if it’s raised right: free-range, grass-fed, no antibiotics, etc). 
The 8 lb prime rib yak-beef roast yielded not only enough to feed six, but produced enough leftovers to make a half dozen Alberta-style Philly Cheesesteak sandwiches with loads of tender yak bits, Sylvan Star Gouda and roasted red peppers. And these were no ordinary peppers – the recipe comes from Valerie (aka Canadian Foodie) and I’ve been looking for an excuse to make them since we tried them at her house in January.
Next up on the menu: Alberta llama purchased from our favourite meat-heads at Buffalo Valley Variety Meats in Edmonton who also carry elk, rabbit, musk ox, Arctic Char, caribou, bison, ostrich and other beasties that aren’t quick enough to escape them. They’re open to carrying the Springridge Ranch yak-cross beef too, if the demand is there. So assert yourself, fellow carnivores, and demand the yak. I think you’ll like it.
Wow! We have worked hard for many years to come up with what we feel is a quality product. Thanks for this great review!
Melissa (& Russ) Friesen
Fantastic and lean, Tasty and clean!! Three thumbs up!!
I think you must have lost my phone number! Weren’t you meaning to invite us to this dinner? YUMMERS! It looks deadly… and I wanted to tell you have thrilled I am that you actually made the peppers. Grill a massive batch (I do 4-5 cases every August) in season, then clean them and freeze them in zip lock bags. They freeze beautifully, and use as needed.
I am devastated that this is the one year that there is no Northern Foods Night. Last year you did it when we were at the SAM Awards… and this year… no dinner. I will sign up as your personal slave for you to do in next year!
And I cannot resist… it is so nice to see you finally found something to YAK about!
XO
Valerie
Valerie,
Next time we do a prime rib yak roast, you’re invited 🙂 And sorry about NFN …no caribou this year, and too much traveling for the next 3 months means it just aint gonna happen. Hopefully 2011!
Awesome yak meat photos and recipe. Thanks for sharing!