Yak meat products, typical Tibetan food

When you travel to Tibet, do not miss the delicious Tibetan food, especially yak meat products which are typical Tibetan food popular among both local people and travelers to Tibet. 

 

On the Tibetan plateau, it is hard to plant vegetables due to the harsh environment with low temperature all year around. Thus, meat and milk are good source of nutrients for Tibetan people. Yaks are an important source of meat for the herdsmen and their families, but the meat is also sold. Even in areas where religious taboos inhibit the slaughter of the animals, the meat is eaten, but professional butchers, rather than the owners of the animals, do the slaughtering. Many yaks are slaughtered every year and this is normally done when the animals are in their best condition, before the onset of winter. Some of the meat is consumed fresh and much else is frozen in nature's own "deep freeze" and stored that way. Meat is also processed into all kinds of products.

 

Fresh yak meat

 

Only when you make a Tibet tour can you enjoy fresh yak meat. The best fresh yak meat is available in autumn because of the good condition of the animals at that time. The method of butchering and eating by the herdsmen is quite simple. The carcass is cut into large cubes then boiled in fresh water for a few minutes. The meat is eaten with salt and with the help of a Tibetan knife. Butter tea is taken at the same time.

 

Air-dried meat

 

Air drying is a common way for Tibetan people to process meat due to the rich wind source on the Tibetan plateau. Prior to winter, Tibetans cut yak meat into long narrow strips (approximately 4 - 5 cm wide and 30 cm long) and dry these suspended from woven-hair ropes. Drying takes only a few days. The air-dried meat will keep for one or two years either hung in a tent or stored in hide bags.

 

The air-dried meat has a distinctive flavor and can be cooked in different ways. Some of this dried meat is eaten as it is, only cutting or tearing the strips into smaller pieces; and milk-tea is drunk as an accompaniment. When cooking the dried meat, there are two main methods. One is to roast it by burying the meat in the stove, fuelled by yak dung, until the meat smells fragrant. It is then taken out, cleaned and cut into pieces. The other method is to soak the dried meat for several hours and then boil it in water. Salt and condiments are not usually added.

 

Smoked meat

 

Smoking is another popular way to process meat on the Tibetan Plateau. Smoked meat is similar to air-dried beef, but the fresh meat strips are first salted in a container for one or two days and then hung over the stove in the herdsman's tent to smoke. Smoked meat can be eaten either raw or cooked.

 

Corned beef

 

Corned beef is salted "bacon-beef". Frozen meat strips are rubbed for one or two minutes. When the meat becomes soft, salt and condiments are added. The meat is rubbed until it becomes wet and it is then transferred to a jar, which is sealed with paper or cloth. After 18 - 21 days, the salted meat is taken from the jar and dried in the air for about seven days. The best corned beef is reddish in colour, savoury and tasty. After being boiled, steamed or fried, it can be eaten with zanba and accompanied by butter tea.

 

Beef jerky

 

There are two kinds of beef jerky - spiced and curry. The fresh meat is boiled in water for one to four hours, depending on its tenderness. When cooled, it is cut into thick slices 1.5 cm long, 1 cm wide and 0.5 cm, which are put into a pot and sautéed for three hours to remove some water from the tissue. Spices (Table 10.2) are placed between the meat slices, which are then covered with water and left to simmer for about three hours. The slices are taken out and hung to drip-dry for four hours, then dried at 65oC for six to eight hours. This product is known as "spiced jerky". "Curry jerky" is made by mixing the spiced jerky with curry powder. These products can be eaten directly or after additional cooking, frying or boiling.

 

The latter four yak meat products are also popular among travelers as they can be stored for a long time. Many travelers to Tibet would buy some meat and take back home. The yak meat products are also perfect gifts for friends or family members as they carry the unique flavor of Tibet.

 

Besides, those meat products that can be eaten directly are also delicious food on Tibet train. If you leave Tibet by train, you can buy some and treat yourself during the long train journey.