Size, Growth, and Maturity: Adult Yak cows range in weight from 600 to 700 pounds and stand feet at the shoulders, while Yak bulls range from 1200 to 1400 pounds and stand feet at the shoulders. Full size is achieved in six to eight years. Yak heifers conceive at eighteen to twenty-four months of age and calve at two and one-half years. Gestation is months. Calving of the twenty-five to thirty-five pound babies appears effortless, problem free, and finished before you can find your camera. Scours are extremely rare, and only occur in extremely wet and muddy conditions. Yak udders are very small, yielding low quantities of extremely rich milk.
Meat: The most economically important product from the Yak is its juicy, flavorful, and healthy meat. The flavor can be compared to sweet beef flavor with no gaminess and no greasy after taste. While being 95% fat-free, its delicate, delicious flavor comes from its unique distribution of fatty acid percentages. Yaks are extremely low in palmitic acid that is bad for our health (30% less than beef as a percentage of fats and 120% less than beef as a percentage of meat.) Yak meat is also much lower in calories, saturated fats, cholesterol, and triglycerides. Simultaneously, Yak meat is much higher in stearic and oleic acids that are good for us (35% higher than beef as a percentage of fats.) Yak meat is also higher in protein and solids (less water) than beef. All these "Faks™" combine to suggest that Yak meat may be the healthiest meat you can eat, certainly better than beef, or even buffalo, elk, or skinless chicken. Yak is even lower in fat than salmon. All this is accomplished on a grass/forage diet alone, with no grain, hormone, steroid, or antibiotic feed supplements. Furthermore, Half-Yak meat chemistries and flavor are almost identical to pure Yak meat. For your own homegrown meat supply, there is no choice that is healthier and tastier than your own Yak or Yak-cross meat.