Hotel Bertelli supports the yak breeding scheme in the Italian Dolomites.
The local council of San Lorenzo Dorsino, alongside the Adamello Brenta Natural Park and a local farm support the breeding of these long-haired cattle in our region.
Native to northern Tibet and the mountainous regions of China, the yak has colonised some particularly hostile environments, at high altitude among the tundra and rock faces. The yak is ideally suited to survive in very low temperatures and at considerable altitudes.
The long life expectancy of the people of Tibet is attributed to their consumption of yak meat as their primary source of nutrition.
The aims and health benefits of yak breeding:
- The aim is to grow the production of “alternative” and organically pure red meats, offering significant health benefits.
- Shearing the animals provides an important by-product in the form of its wonderful wool in exchange for very low production costs.
- The yak is the animal with the highest yield factor (38%)
- It produces a red meat which is high in energy and yield, with a sweet and delicate taste.
- It is lighter than beef, lean, free from pollutants and antibiotics.
- High in omega 3 oils, stearic acid and with a high percentage of lean proteins, minerals and vitamins.
- Low in biogenic amines, saturated fats, cholesterol, triglycerides and calories compared with beef.
- No additives, no trace of growth hormones, anabolic steroids, artificial colourings, chemical residues or mercury.
- The animals are not fed antibiotics or animal-derived feed.
*Information provided by Dr Adolfo Panfili, surgeon.