The difference between yak beef and ordinary beef are different nutrition, different price, different meat structure and different color.

Beef is high in protein, fat, and calories. Nowadays, cattle are raised in farms with efficient feeding techniques, and most of them eat fodder, which is more or less hormone-containing. Coupled with the current water and air pollution, the health of this ordinary beef is imaginable, and it is impossible to compare it with natural yak beef. The taste of yellow beef is not as good as that of yak meat, and the meat is not as tender and elastic as yak meat.

Yak meat has higher protein content than other meats, lower fat content than other meats, rich in minerals and amino acid structure similar to human body. At the same time, the animal breed lives in the pollution-free alpine zone for years, and its meat quality is natural and health care, which is the most ideal product for people to choose to consume meat.

Nutritional Value of Yak Meat

The meat of yak is tender and flavorful with high nutritional value. It is rich in protein and amino acids, as well as carotene, calcium, phosphorus and other trace elements, with particularly low fat content and high calorie content.

Yak meat contains more protein than other meat are high, and fat than other meat in the fat content are low, and rich in mineral elements, amino acid structure ratio is more similar to the human body. At the same time, the livestock species live in the pollution-free alpine zone for many years, and its meat quality is natural and health care, which is the most ideal product for people to choose to consume meat.