Yak is the meat of the domestic yak (Bos grunniens), the long-haired, humped highland ox of the Tibetan Plateau, Himalaya and Central Asian mountains. It is a very lean, deep-red, fine-grained red meat that eats much like a cleaner, sweeter beef, and it is the great staple animal of Tibetan, Himalayan and Mongolian mountain life, prized fresh, air-dried and rendered for its rich butter.