More yak meat information is hitting the airwaves: First, here’s a new recipe for Yak-Cross Pulled Beef  from my friends Russ and Melissa Friesen, the people who breed and raise Tibetan Yak/Angus Cross Cattle near Pincher Creek.

This looks delicious!

Also, my pal Mark Hills of Hills Foods in Coquitlam, BC just forwarded this press release to me:

Combine the following ingredients together in your slow cooker:

1 Small Onion, Diced

1/2 cup Chopped Celery

1/2 cup Water

1/2 cup Ketchup or Chili Sauce

1/4 cup Barbecue Sauce

2 Tbsp Vinegar

2 Tbsp Brown Sugar

1/2 Tbsp Worchestershire Sauce

1 tsp Minced Garlic

1/2 tsp Chili Powder

1/2 tsp Dry Mustard

1/2 tsp Pepper

Add 1 frozen Springridge Ranch Yak-Cross Beef Sirloin Tip Roast.

Coat it in the sauce.

Cook on low for 8 hours.

Remove roast on to a cutting board and

pull the meat from the roast with a fork.

Add the pulled meat back to the sauce.


Enjoy your Springridge Ranch Yak-Cross Pulled Beef

on a bun or in a sandwich with cheese!

Posted by Springridge Ranch Yak-Cross Beef at 7:00 AM