The Yak is as lean as venison or bison with about 5 percent fat, compared to about 15 percent for beef, and to some tastes juicier, sweeter and more delicate. Certainly the people of Tibet and Nepal think so. There, yaks have been an integral part of the culture for 5,000 years, used not only as pack animals and for milk but also as a source of meat. Originally brought to the Western Hemisphere for zoos a century ago, yaks have been bred commercially here for only about 15 years. North America now has more than 30 yak ranches. Yaks only eat about a third of what a cow eats and can forage for food without damaging the environment as their hooves are small hooves and very nimble. They don't need much attention, are pretty disease-resistant, so they don't need any hormones or antibiotics. And unlike bison, they are docile and easy to maintain.'