Conference Explores Yak Production In Kentucky

AIMEE NIELSON 

LEXINGTON, KENTUCKY

Kentuckians are becoming more familiar with a livestock species dubbed an alternative to beef—the domestic yak. The University of Kentucky Martin-Gatton College of Agriculture, Food and Environment and Morehead State University will offer a Yak Husbandry and Research Update Oct. 28.  

Kentuckians are becoming more familiar with a livestock species dubbed an alternative to beef—the domestic yak. The University of Kentucky Martin-Gatton College of Agriculture, Food and Environment and Morehead State University will offer a Yak Husbandry and Research Update Oct. 28.  

UK Department of Animal and Food Sciences professor Jeff Lehmkuhler is part of the joint project, funded by the U.S. Department of Agriculture National Institute of Food and Agriculture’s Southern Sustainable Agriculture Research and Educationproducer grant. He said yaks are gentle, yield lean meat, have high-quality fiber and generally have a low environmental impact.  

“We want to develop science-based information that will help Kentucky producers get started with yak,” he said. “We are studying ways to improve herds, understand yak economics and how yak perform in our rich, forage-based system.” 

To register for the conference, visit https://tinyurl.com/yakconference.  

This material is based upon work supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number 2021-38640-34724 through the Southern Sustainable Agriculture Research and Education program under subaward number 00002841. USDA is an equal opportunity employer and service provider. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. ∆

AIMEE NIELSON: University of Kentucky