Pali Yak [Xizang Yadong Specialty]

What is Pari yak? Authentic Yadong Specialty of Xizang: Pali Yak? This article is a special article that introduces in detail the specialty of Xizang Yadong -- Pali Yak. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Pali Yak. The full text takes about 3 minutes to read, mainly including the basic introduction of Pali Yak

Basic Introduction of Pali Yak

Pali Yak is a specialty of Yadong County, Shigatse, Xizang

Place of origin (or distribution): Shigatse, Xizang Autonomous Region

Main characteristics: mainly black, with common dark gray, yellow brown, and spotted flowers, and a few pure white individuals. The head is wide and the forehead is flat, with large angular spacing, some up to 50 centimeters. The neck is thick and short, the carapace is high and wide, the chest is deep, the back and waist are straight, the lower back is not full, and the limbs are strong and short. The age of first mating for cows is 3.5 years old, and it is generally used for 14 years. The age of initial mating for bulls is 4.5 years old, and it is generally used until around 13 years old. Most people have one child every two years. The slaughter rate is 52%, and the daily milk production is 1.6 kilograms (in August). The average production of velvet is 0.6 kilograms, and the average annual production of butter is 12.5-15 kilograms per head

1. Color: Yak meat has white or milky yellow fat, which is significantly less fat than pork

2. Taste: Real yak meat has a slight gamey smell unique to yak meat, with a strong meat aroma. Otherwise, it may be made from pork or other processed meats

3. Texture: The fiber length of yak meat is relatively long, and the meat structure is thick and compact; The fiber length of pork is relatively short, and the meat structure is fine and loose

4. Taste: When eating yak meat, the meat feels old, and when eating pork, the meat feels tender