Why A Livestock Farmer Should Start Today In Raising Yaks In Their Farm

If you are searching for the best domestic animal for small land, grass based grazing systems, rotational, high density, then you seriously have to farm yaks. They tend to require about half the forage of cattle.

Not like other livestock yaks may not need any special food, they can do really well by consuming natural green plants such as grass and leaves. Saving you a lot in buying livestock feed.

Yak meat is best described as beef-taste like but it’s a lot good tasting, it is red plus tenda with less fat. The market piece of the meat is significantly higher than beef and the demand is there with limited supply.

Start Today In Raising Yaks In Their Farm

Why A Livestock Farmer Should Start Today In Raising Yaks In Their FarmNo doubt yaks are pleasing to view and own. Their large handlebar horns, buffalo like shoulders, horse-like tail, and an extended hairy skirt mixed with their particular docile tendencies make for an amazing appearance you can also enjoy observing for hours.

Yak babies are agile, athletic, playful, and leap and run around like excited horses with their tails held high over their backs.

Yaks are not loud animals. They communicate in quiet grunts, snorts and head shakes. Yaks are very intelligent, curious, independent, serene, mellow, and quiet animals that make them a pleasure to manage.

Because of their unique heritage of growing in high mountainous locations with high temperature extreme conditions they are extremely hardy and suitable for places that are traditionally considered inhospitable to animals. these animals enjoy the cold, dry conditions and need no special shelter or diets.

Yak calves, cows and steers easily get halter trained, and do make good pets or 4H project livestock. They are a fantastic choice for packing plus trekking purposes. An adult yak can pack huge weight through rough mountainous terrain more surefooted than horses or mules. Not really needing shoes, they are trail friendly and require little more than browsing along the way. They also can be confined with horses and mixed for a special pack string.

Yaks are naturally very hardy and disease resilient. Their great wooly coating includes an outer safeguard hair plus a fine inner hair called down. The down provides efficiency against the cold winter months. Each spring as the weather warms, the yak start naturally shedding their downy undercoat. Yak owners help this along by combing out their yaks and getting the down. It is then washed and prepared the same as the fiber got from sheep and other fiber livestock.

An old yak produces around one pound of down per year. Yak fiber is very soft and luxurious. It truly is close to Qiviut (musk ox down) and even comes close in softness and warmth to Cashmere. Yak fiber is not slippery and may be easily spun. The micron count of yak is 15-18. It has a short staple 1/2? – 2? with an irregular crimp. It is great for weaved and knitted garments, additionally; yak down is a wonderful fiber when felt.

Most uniquely is the taste and benefit of yak meat which is quite possibly the healthiest and juicy tasting meat on the meat market. Yak meat uses 96% lean red meat and rates very low in the “bad” Palmitic acid plus saturated fats associated with cardiovascular disease and high cholesterol.

It is also quite high in protein and iron, and the “good” oleic acids and poly-unsaturated fats. It has a scrumptious and delicate beef flavor which is never gamey or greasy and is even less in fat than salmon. Tests have proven that nine out of ten individuals will prefer yak meat than that of beef, bison or elk.

Click here for a complete guide to raising yaks…

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