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They eat the nutrient rich grasses and drink from the crystal clear creeks of our high mountain ranches in Chama
In Argentina
We cut these about 1 1/2" inches thick
The tenderloin filet truly is the most delightfully tender and succulent cut of meat
Customers drove 2 hours from Santa Fe to experience his steaks
Yaka Vieja - 1/2 Yak Ground They eat the nutrient richYaka Vieja: The most flavorful, rich, tender meat money can buy. Aged on the hoof, then dry aged to perfection. You'll get 85 lbs of packaged meat. The meat is dry aged for 2 weeks, then cut, vacuum packed and frozen. The meat from older animals has become popular, once again, because of the rich flavor that comes with age. Since our animals are well cared for throughout their lives the meat is tender and succulent. In Spain "Vaca Vieja" refers to the
US$ 499.50
US$ 197.10
US$ 163.50
