More Yak News

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


Author: Twyla Campbell

World-wide wanderer, CBC Edmonton AM Restaurant Reviewer, Member of Edmonton’s Slow Food convivium, oenophile, epicurean explorer and a freelance writer whose works have appeared in several magazines and newspapers including More, Above & Beyond, Avenue (Edmonton), Up Here, Northern Flyer, Opulence, City Palate, the Edible Prairie Journal, The Edmonton Journal, Slow Food Canada, Lifestyle Alberta, and on Slow Food Edmonton’s website. Grant MacEwan University (Professional Writing Program) Bachelor of Applied Communications Degree (in progress). I’m a Tweeter @wanderwoman10