yak (redirected from Yak meat)

yak, bovine mammal, Bos grunniens, of the Tibet region of China and adjacent areas. It is oxlike in build, with short, thick legs, humped shoulders, large upcurved horns, and a thick coat that hangs down to the ankles. Wild yaks were formerly found from Kashmir to W China, but were so extensively hunted for meat and hides that they now survive only in isolated highlands at elevations above 14,000 ft (4,300 m). They live in herds numbering from 10 to 100 animals, mostly females and young led by a few old bulls; males are mostly solitary. Yaks have been domesticated in Tibet for centuries, and the domestic form has been introduced into other parts of central Asia. The wild yak may attain a shoulder height of 65 in. (165 cm) and have horns 3 ft (90 cm) long; its coat is dark brown. The domesticated yak is smaller, with short horns; its coat, which may be long enough to reach the ground, may be black, brown, reddish, piebald, or albino. Yaks can live on vegetation so sparse that it cannot support other domesticated animals. The domestic yak is a source of milk, butter, meat, hair (for cloth), and leather and is also much used as a beast of burden. Yaks are classified in the phylum Chordata, subphylum Vertebrata, class Mammalia, order Artiodactyla, family Bovidae.

---

yak

Yak (Bos grunniens).

(credit: Russ Kinne/Photo Researchers)

Massive ox (Bos grunniens mutus) of high Tibetan plateaus. Bulls grow to 6 ft (1.8 m) at the shoulder hump. The wild yak's hair is black and short, except for a long, shaggy fringe on the flanks and tail. The horns spread outward and upward; the head is held low. Wild females and young live in large herds; mature bulls form smaller groups. Yaks graze on grass and require much water, eating snow in winter. Wild yaks are now endangered. Domestic yaks, which breed freely with domestic cattle, are used as pack, draft, milk, and beef animals. The hide provides leather; the tail, fly whisks; the fringe hair, ropes; the dried dung, fuel.