I’m no expert but you definitely need to be prepared for calving season. Unless you monitor your cows through ultrasound and constant vet checks you can’t really accurately predict delivery time. While the majority of calves are born without incident or intervention, there can be exceptions.Read More
I’m no expert but when spring is in the air everyone seems to get excited! The people I see out and about seem to be smiling more and then there is the evidence of elation in all creatures. We see the massive flocks of birds return from more southern locales. Instead of the silence of the winter we hear chirping, honking, and a cacophony of song. The squirrels are once again racing up and down and all around our trees.Read More
I’m no expert but farmers of every type have a love-hate relationship with Mother Nature. The good days are great and the bad days are horrible.Read More
I’m no expert but weaning time is rough. Just think about it. Do you remember how much you missed your mommy when you first went to school? No? How about, if you are a mom, do you recall the torment of leaving your child in someone else’s care for the first time? Did you or your baby cry more?Read More
IYAK genetics: Remarkable, exceptional and wild!
Our registered animals are out-performing the Tibetan domestic and wild-types on several genetic and phenotypic fronts. Its a very special population in the world. IYAK is a truly unique and valuable herd. UINC estimates indicate Tibetan wild yak are "Vulnerable" and dropping 2% per year (2014), and new counts suggest wild yak may already be endangered. IYAK may soon be the last strong hold of the original, ancient and pure genetics (if we continue to protect it)!Read More
I’m no expert, but I have learned that most people know less than I think they should about animals. Sure, I was raised by a veterinarian who took us to work with him. We were included in or at least witnessed a plethora of animal care.Read More
I’m no expert, but I can guarantee that if you are cold, our yaks are not! Yaks can survive temperatures as low as -40 degrees.Read More
I’m no expert, but here is what I know about Yak ranchers. The decision to raise yaks is not always made for the same reasons. As a matter of fact, there are dozens of reasons.Read More
Every type of creature and each individual animal in that group has its own language and personality. Yaks definitely have their own type of communication.Read More
The Tibetan people relied on them heavily for everyday life (and some still do). Every part of the yak was utilized. They milked them and made cheese and yogurt with the milk. They combed out their fiber to spin into yarn. The hides were used. Even the manure was collected and dried to use as fuel. They ate the yak meat. Tibetans rode yaks and used them as pack animals.Read More
One thing farming has taught me to appreciate is the beauty of our world. There are the easy things to appreciate like the awe-inspiring sight of a herd of yaks running towards you through a pasture. Their tails are raised, their fiber is flowing in the wind, and their tongues are hanging out! Seeing a group of calves playing king of the mountain on a mound of manure is also beautiful.Read More
Life is a journey and there are lessons in every day. We raised alpacas for about 10 years before we bought our first yaks. The stories of our mistakes and successes with alpacas could fill a book. And then there were yaks.Read More
USDA Food Safety and Inspection Service (FSIS) has officially decided to grant the IYAK petition of September 3, 2014 to add yak to the list of exotic species eligible for voluntary inspection in the United States. This is a big win for IYAK and the yak industry in the US, allowing us to continue to supply the public with a healthy product that is professionally inspected by USDA. Thanks are due, first of all to IYAK members for being engaged and contacting their elected representatives to make this happen. And to USDA FSIS for working with IYAK…Read More
SEARCH ENGINE SAYS EVERYONE’S CURIOUS ABOUT YAK BUTTER
Yak butter are obtained from milk through traditional churning technique often at upland pasture The milk are poured into inflated goat skin bag or put into big round pot run by water power and are stirred for an hour to 2 hours The butter or cream are separated from the water milk and the butter are then wrapped it for sale in the Market or consumed it at home Unfortunately, Local people and farmers of Baltistan has given up this tradition and now Yak butter are rarely available in the Market.Read More
The secret to Tibetan health in Himalayans
Now, we have found the secret of the strong health of the Tibetan and Himalayan populations. It is in that woolly beast called yak. More precisely in its cheese.
Cheese lovers have got a new target item, as a team of researchers from Nepal (a Himalayan state) and Canada has found that yak cheese has higher amounts of heart-healthy fats than cheese from dairy cattle, being much healthier. The base diet of people from Tibet and Himalaya is butter tea, made of tea leaves, yak butter and salt, combined with tsampa (local barley or wheat bread). The new research has been published in ACS' "Journal of Agricultural and Food Chemistry."Read More
“The Only Test of It’s Kind Anywhere in the World” IYAK Did It In 2018! Next Stop the whole tamale
I am excited to report that the International Yak Association is singlehandedly responsible for the development of exciting and groundbreaking technology and DNA testing for North American Yak (NAY). It is a scientific first of great importance to breeders, consumers, and academic researchers of NAY. Let me tell you a little about our preliminary results.Read More
ORIGINALLY POSTED BY LAWRENCE G. RICHARDS IN OCTOBER 2010; Edited By Nicole Porter-Salvato SEPTEMBER 2018.
There are three colors of yak: black, black and gold
Black Imperials: Frequently coal black at birth, Imperials are black with a shiny black nose. As they develop, depending on how wooly the animal is, they often take on a reddish cast from sun exposure. The silkier the coat the less likely it will be changed by exposure to sunlight. The reddish cast may be due to modifying or casting genes that act in the presence of the primary black gene and interaction with sunlight to create the reddish cast. This can also be seen in Black Angus cattle, Friesian horses and many other livestock breeds.Read More
It’s Healthy, Eco-friendly, and delicious!
Yak meat is lean yet juicy. Steak cuts are best prepared and served rare to medium rare. A little salt and pepper is all that is needed. The juiciness and the fresh, clean flavor don’t require masking with strong spices or marinades. Some cuts are exquisite when braised-- the connective tissue breaks down, and the meat falls apart. The juices produce the most incredibly rich and flavorful broth!Read More
Originally Posted By Lynda Gehring
I wanted to share with you another option for fly control in yaks. Last summer we tried something different...garlic. For the past 12 years we have fed our horses and dogs garlic to help fend off flies, fleas, ticks, gnats, mosquitoes and parasites. I have found it to be very successful for these animals and always wanted to try it with the yaks but I was afraid. I talked with several different cattle veterinarians at Colorado State University who assured me that if the yaks will eat the garlic, it won’t hurt them.Read More
Wholesome Milk, Great cheese, tasty meat, and Stunning Fiber
The first yaks were brought to the U.S. in the late 19th century. Today, Colorado boasts the highest population of yaks in the nation, with 78 breeders at last count, according to the International Yak Association (IYAK). The environment is ideal since yaks thrive in cool, high-altitude climates; their thick hides offer protection from the extreme cold of the Himalaya and they’re adept at foraging for food beneath the snow. They also require about one third to one half less feed than beef cattle. To learn more, visit IYak.org.Read More