Yak Meat in Shangri La, Diqing

Shangri-La yak meat is a specialty from Shangri-La County, Diqing Tibetan Autonomous Prefecture, Yunnan Province. It has been protected as a geographical indication of agricultural products nationwide. Diqing is the only Tibetan autonomous prefecture in Yunnan, and its unique geographic and climatic conditions make it a key yak production area.

Shangri-La yaks are well-adapted to high-altitude, cold environments. They thrive in the cold, moist high mountain pastures and are suited to extensive grazing management. Although they have strong foraging abilities, their training level is relatively low. These yaks have a sturdy build and well-developed muscles, with body size varying by region. For instance, yaks from the Ni’ru and Ge’zan areas are slightly larger, while those from the Da Zhongdian, Xiao Zhongdian, and Dongwang areas are somewhat smaller. The yak meat from these regions is known for its delicious taste, unique aroma, high protein content, and low cholesterol.

Yaks grow in pollution-free, high-altitude areas above 4000 meters. The natural pastures in Shangri-La are primarily composed of valuable high-altitude medicinal plants like Cordyceps, Fritillaria, Yunnan Wild Ginseng, and Chinese Wolfberry. This contributes to the excellent flavor and unique aroma of the yak meat, which is rich in protein and low in cholesterol. Yaks are considered one of the rare high-altitude animals on Earth, often praised as “the king of beef” and grouped with polar bears and penguins as “the world’s three great high-altitude animals.”

Growth Environment

  • Location: Diqing Tibetan Autonomous Prefecture is located in the northern part of Yunnan Province, bordering Tibet to the north, Sichuan Province’s Ganzi Tibetan Autonomous Prefecture to the east, and Nujiang Prefecture and Lijiang City in Yunnan Province to the southwest.
  • Climate: The Shangri-La area has an annual average temperature ranging from 4.7 to 16.5°C. The hottest month averages 11.7 to 24.1°C, while the coldest month ranges from -3.3 to 7.7°C, with an absolute minimum temperature of -27°C. Annual precipitation ranges from 268 to 945 mm, with rainfall concentrated between May and October, accounting for 62.3 to 94.4% of the annual total.
  • Altitude: Yaks mainly grow in high-altitude areas above 4000 meters, adapting well to the cold and moist environment.

Breed Characteristics

  • Physical Features: Shangri-La yaks have a robust and muscular build. Adult male yaks average 119.05 cm in height, while adult female yaks are about 105.23 cm tall. The optimal slaughter weight is approximately 234.55 kg for males and 192.47 kg for females.
  • Meat Quality: Fresh yak meat is deep red, with a uniform color and glossy appearance. The fat is light yellow. The meat is tender and elastic, with a rapid recovery of indentation when pressed. It is moist to the touch, with a fresh yak meat smell and no off odors or mold.

Nutritional Value

  • Nutritional Composition: Shangri-La yak meat is rich in high protein and low in fat. The protein content is ≥18%, moisture content ≤71.5%, fat ≤5.42%, and acid value ≤2.9 mg/g. It contains about one-third more essential amino acids and proteins than beef, while having about one-fifth less fat.

Production Status

  • Breeding Area: Shangri-La yaks are primarily distributed across 14 townships in Shangri-La County, as well as in Deqin County and Weixi County. In 2010, the yak breeding area was 7167 square kilometers, with over 56,000 yaks (excluding castrated males) and a total meat output of 7840 tons.

Historical Background

  • Domestication History: The domestication of yaks dates back to around 2500 BC, possibly on the northern slopes of the Himalayas or the Tibetan Plateau. This timeline is close to that of water buffalo domestication, but about 4000 years later than cattle domestication, indicating a relatively shorter domestication history for yaks.
  • Development History: In April 1980, the Shangri-La County Veterinary Station conducted the first census of livestock breeds, naming it “Zhongdian Yak.” In 1983, it was recorded in the “Yunnan Livestock and Poultry Breeds Directory.” In December 2001, Zhongdian County was officially renamed Shangri-La County, and the “Zhongdian Yak” was renamed “Shangri-La Yak.”

Product Honors

  • Geographical Indication: On November 15, 2010, the Ministry of Agriculture of the People’s Republic of China approved the geographical indication protection for “Shangri-La Yak Meat.”

Shangri-La yak meat, with its excellent growth environment and rich nutritional content, has become a unique biological economy in the Shangri-La area. Its distinctive meat quality and high protein, low cholesterol characteristics make it highly competitive in the market and contribute positively to the local economic development.