More yak meat information is hitting the airwaves: First, here’s a new recipe for Yak-Cross Pulled Beef from my friends Russ and Melissa Friesen, the people who breed and raise Tibetan Yak/Angus Cross Cattle near Pincher Creek.
This looks delicious!
Also, my pal Mark Hills of Hills Foods in Coquitlam, BC just forwarded this press release to me:
Combine the following ingredients together in your slow cooker:
1 Small Onion, Diced
1/2 cup Chopped Celery
1/2 cup Water
1/2 cup Ketchup or Chili Sauce
1/4 cup Barbecue Sauce
2 Tbsp Vinegar
2 Tbsp Brown Sugar
1/2 Tbsp Worchestershire Sauce
1 tsp Minced Garlic
1/2 tsp Chili Powder
1/2 tsp Dry Mustard
1/2 tsp Pepper
Add 1 frozen Springridge Ranch Yak-Cross Beef Sirloin Tip Roast.
Coat it in the sauce.
Cook on low for 8 hours.
Remove roast on to a cutting board and
pull the meat from the roast with a fork.
Add the pulled meat back to the sauce.
Enjoy your Springridge Ranch Yak-Cross Pulled Beef
on a bun or in a sandwich with cheese!
Posted by Springridge Ranch Yak-Cross Beef at 7:00 AM