PS7-18. Nutritive Value of Yak Meat Compared to Beef and Bison and Chef Evaluation of Yak Meat Dishes.

Abstract Bos grunniens, the domesticated yak, is found across a large region of North America in limited numbers. Little research has been conducted on yaks and their products. The objective of this work was to gain insight into the composition of yak meat. Additionally, information was collected from chefs to assess potential restaurant access. During 2023, beef sirloin samples were purchased from retailers. Beef sirloins evaluated included the following: USDA choice (n = 3), USDA prime (n = 3), grassfed (n = 3) and organic grassfed (n = 2). Bison sirloin samples (n = 6) were also purchased. Yak sirloin samples (n = 6) were obtained from one operation which offered corn silage (CSYAK) approximately the last 60 d prior to harvest. Additional yak sirloin samples (n = 14) were from yak farms/ranches utilizing forage-based growing/finishing systems (YAK). Samples were thawed and trimmed of excess fat then ground to pass through a 0.64 cm opening. Samples were analyzed for moisture, crude protein and fat. Data were analyzed using ANOVA within SAS (9.4). Models were fit using GLM with least squares means compared at the p = 0.05 level. Moisture was greatest (P < 0.05) for YAK(83.4%) while BISON and CSYAK were similar and intermediate with BEEF(75.1%) having the least moisture. Crude protein was greater (P < 0.05) for CSYAK(22.3%) than BEEF(21.0%), while BISON and YAK did not differ significantly from others. Crude fat was greater (P < 0.05) for BEEF(4.7%) than BISON(1.7%), CSYAK(1.6%) and YAK(0.9%) which did not differ from one another. Chefs (n = 8) were provided with grass finished yak cuts: ground, shoulder roast and ribeye steak. Chefs were allowed to prepare the meat as they deemed appropriate for the cut. A survey instrument was provided to collect feedback. Many responses were collected using a 0-100 Likert scale. Response mean, minimum and maximum values were calculated using Qualtrics. The mean response for overall like (100) or dislike (0) of the entrees prepared using ground, roast and ribeye were: 75.9, 64.0, and 76.9. Sensory attributes for roast and ribeye steak for tenderness, juiciness and intensity of flavor were collected. Tenderness averaged 62.0 for roast and 58.3 for steak while juiciness was 66.4 for roast and 70.9 for steak. Intensity of yak meat flavor was 58.6, 56.8 and 62.6 for roast, steak and ground, respectively. When asked if they would add yak meat to their menus, 5 of 8 (62.5%) responded Maybe and 2 responded Yes. The average expected price to pay for yak: $3.32/kg for ground, $5.68 for roast and $7.27/kg for steak. Chefs indicated locally sourced, price, availability and taste/flavor as top attributes to add yak to their menu. Yak sirloin was found to be similar in moisture and protein to bison and leaner than beef. Yak meat may provide chefs an alternate red meat with acceptable sensory attributes. For image description, please refer to the figure legend and surrounding text.