New Meat: Yak

On Saturday, we went to the Lakeline Mall farmer's market and got a new type of meat: Yak.

Stole the Pic from Texas Yak's website.

M had gone the previous weekend and made himself yak burgers, but I somehow never managed to grab one before they were all gone.  I had one bite - and it was good - but didn't really feel like I could review based on only one bite.  M thought they were a little weird, but not in a bad way.  He just made sure he added cheese and he was happy as a clam.

So this weekend, we got the special - two rib steaks for $5.  Holy hell, that's a fantastic deal, btw.

Things that are awesome about Texas Yak Steaks:

• Cook them from frozen! They actually taste better this way, apparently because when they thaw, they loose natural juices to the packaging or air.  Ours were actually mostly thawed, but still moist and delish. So I get to save time and stress of remembering to thaw overnight.
• Grass-fed, hormone free, local meat.  Awesome.  They even butcher in the same town as the ranch.  So I get to feel ethical too.
• Low-cal, high-protein, high-iron (maybe it's just me who needs this, but awesome), low-fat. All of this healthiness means I get to feel skinny and energetic and buff.
• Tastygoodness! They aren't gamey and taste like high-quality beef, but better.  I don't know how else to say it. If you like red meat at all, you'll like this. Others have said it tastes like bison and/or beef, and I don't disagree.  But yak is better. mmmm. Plus it's just fun to say. And type. Yak yak yak.

Cons:
Um, I can't think of any. Maybe it's just that I can only get them at the Farmer's Market?

All-in-all, I can't recommend yak steaks enough.  So tasty! And healthy! And ethical! And simple!  If anyone I know goes to Hudson's and gets some, I'd love to know what they do with them.