Yack : The yak or yak (from Tibetan: གཡག; Wylie: g.yag – Scientific name: Grunnian Bos), is a ruminant long-haired and massive-bodied, living in the highlands of Central Asia (Tibet), where it is domesticated.
Spelling of the term: The two spellings yak and yack are widespread in French and both equally correct. Only the etymology and seniority (1791) of yak (from Tibetan g.yag via English yak, according to the TLFi) allow a slight preference for the former. But the second spelling seems to have been used, routinely but discontinuously, from 1808.
Distribution and Habitat: The yak lives in and around the Himalayan range; in Nepal, Bhutan, China (Tibet, Xinjiang, Gansu, Inner Mongolia), as well as in Mongolia, Russia, Kyrgyzstan, Kazakhstan, Pakistan, Tajikistan, Afghanistan, up to altitudes of 5 meters. Yaks live fifteen years at high altitudes above 400 meters.
Ce bovine is used as a pack animal, but it also provides meat and milk.
The meat of yak is cooked in particular in Finnish slices spent in butter boiling, or grilled on the bamboo ; the parts bigger are boiled, After marinade if thewelfare is old.
Dried with the os, The meat is sometimes scaled down in a big powder which serves as the basis for soups and Team porridge.
With milk, the Tibetans make cheese very hard cubes, as well as butter, that they consume France and Team yoghurt.