Found a local supplier of big game meats. Was thinking of getting a Yak roast. Heard they taste kind of like beef, but different.
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No, but I am anxious to find out how yours turns out.
We used to visit with friends in Michigan that were serious venison product hunters.The area had exotic /wild meat processing plants,as well as several venison sausage and jerky plants.
They were friends with an exotic meat producing farmer that raised yaks.He made it a regular ?treat? to serve exotics to us,or bring it to us when they visited.
They did a lot of fish,fowl,and meat curing and smoking in their own smokehouse.
The yak is sorta venison in treatment.Smaller cuts would be very carefully trimmed of silverskin,connective tissue,etc.
Thicker steaks and small roasts would be grilled to rare and allowed to rest until med rare for serving.
They didn't use much seasoning,except Lawrys seasoned salt and pepper and some garlic product.
They used the better cuts ,so it would be tender and the goal was to always undercook.
Hope this helps a little.
They were friends with an exotic meat producing farmer that raised yaks.He made it a regular ?treat? to serve exotics to us,or bring it to us when they visited.
They did a lot of fish,fowl,and meat curing and smoking in their own smokehouse.
The yak is sorta venison in treatment.Smaller cuts would be very carefully trimmed of silverskin,connective tissue,etc.
Thicker steaks and small roasts would be grilled to rare and allowed to rest until med rare for serving.
They didn't use much seasoning,except Lawrys seasoned salt and pepper and some garlic product.
They used the better cuts ,so it would be tender and the goal was to always undercook.
Hope this helps a little.
I've never come across Yak. I have prepared Venison (several varieties) elk, antelope & emu/ostrich, though have only smoked Venison.
As game meats tend to be very lean, I tend to keep them on the rare to Med rare side. You also may want to consider larding or barding the meat.
As game meats tend to be very lean, I tend to keep them on the rare to Med rare side. You also may want to consider larding or barding the meat.
Max,for those folks that have had the displeasure to see a yak up close,remember the old saying of cowboys"you can dress 'er up,but ya can't take her to town". 
Well Tom...after that post I just had to Google a Yak image....fugly 