The Vermont Yak Company, co-owned by Rob Williams ’89 and his wife, Kate ’89, offers these “yak-friendly recipes for the discriminating diner”:


3 lb. yak chuck roast 
1 T. minced garlic
1 tsp. salt
1/4 cup minced onion
1/4 tsp. pepper
1 cup of yak bouillon (or beef bouillon)
1/4 tsp. paprika

Rub roast with salt, pepper, and paprika. In slow cooking pot, combine
seasoned beef with garlic, onion, and bouillon. Cover and cook on
low for 8 to 10 hours or until meat is tender. Remove from pot and
slice. Serves 6. The juices can be used for gravy by adding flour and
heating after the meat is removed.


2 lb. yak stew meat, cut into 1/2-inch cubes
3/4 cup beef bouillon
Salt and pepper
2 – 1-lb. cans black beans
1 cup smoke-flavored barbecue sauce

Sprinkle yak meat with salt and pepper. Place in crock pot with
barbecue sauce and bouillon. Cover and cook on low for 6 to 8
hours. Add beans and cook on high for 15 to 20 minutes. Makes
6 servings.


2 T. olive oil 
6 cloves garlic 
2 lb. ground yak 
1 large onion 
2 chipotle chilies in adobo sauce, chopped 
1/2 t. black pepper 
1 can black beans (optional)
1 t. salt, or to taste
1 28-oz. can diced tomatoes
1 bay leaf
1 t. ground cumin
2 t. dried oregano
3 T. chopped fresh cilantro

Brown the garlic, onion, and ground yak in the olive oil. Add the rest of the ingredients except the cilantro. Simmer partially covered for about 45 minutes, stirring occasionally. Stir in the cilantro and simmer uncovered for 5 minutes. Add more salt and pepper to taste if necessary.