How to cook yak meat | Traditional style | Hunza Food Stories
Yak meat is the flesh of the yak (Bos grunniens), a large, long-haired bovine species native to the Himalayan region of Asia, including countries like Tibet, Nepal, Bhutan, and parts of China and India. Yak meat has been a staple food source for the people of this region for centuries due to the yak's adaptability to high altitudes and harsh mountainous terrain.