Typically, yak meat comes in two forms. One form is similar to steak or beef jerky. Overall I like yak jerky much better, but it's a time-intensive process to make. Fresh yak meat is cut into large chunks towards the end of fall and then left out in the cold all winter to dry. Once completely freeze-dried, the chunks of jerky are usually put into a large metal bowl and served. You then pick your jerky piece, and carefully use a knife to cut off bite-size pieces. The jerky is very chewy and has a distinct taste. Sometimes there is hot chili powder or oil to dip the jerky in for added flavor.
The Tibetan Plateau is a low-productivity environment. This means that the weather conditions are not good for growing most fruits and vegetables. The animals that do survive here, like yak, are built to withstand cold temperatures and high-altitudes. Tibetans are very dependent on their livestock for food, and regularly keep track of the environment to ensure that their yaks have healthy grass to eat and clean water to drink.
