Roundup, January 24

The Rocky

Published January 24, 2008 at 12:30 a.m.

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Yaks

YAK, IT'S WHAT'S FOR DINNER

Yaks are known for their downy, cashmere-like undercoats. But have you ever contemplated a yak burger? In the spirit of Thursday's and Friday's yak events, let's nibble on some yak facts.

Yak meat has a delicious and delicate beef-like flavor but one-sixth the fat and 40 percent more protein than beef. While yak meat is not available at your local grocer, you can buy it online. Three Colorado yak operations sell everything from strips, tips, steaks and roasts via the Web.

High Prairie Yaks of Elizabeth The site: highprairieyaks.com

Delyaks of Montrose The site: yakmeat.us

Windkist Ranch of Hartsel The site: windkistranch.com

YAK IN THE POT

Now that you know how to score yak meat, you're probably wondering how to cook it? Don't fret. Here's a recipe to get you started.

CHIPOTLE YAK CHILI

Time: 2 hours

1/4 cup olive oil

1 large Spanish onion, chopped 6 cloves garlic, finely chopped

3 pounds yak meat, ground

1 28-ounce can plum tomatoes

2 chipotle chiles in adobo sauce, chopped

1 tbsp. kosher or coarse sea salt

2 tsp. dried crumbled oregano

1 tsp. ground cumin

1 bay leaf

1/2 tsp. ground black pepper

3 tbsp. chopped fresh cilantro

Saltines or corn chips

1. In a heavy 6-quart pot, cook onion in olive oil over medium heat, about 10 minutes. Add garlic, cook 1 minute longer. Add meat, sear it, stirring constantly until it turns brown, 10-15 minutes.

2. Add tomatoes, chiles, salt, oregano, cumin, bay leaf and black pepper. Simmer, partly covered, until tomatoes break down and chili thickens slightly, about 45 minutes. Stir chili occasionally.

3. Stir in cilantro, simmer uncovered for 5 minutes. Serve with crackers or corn chips. Yield: 6 servings.

Source: iyak.org

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