2 chapters across the catalog
A story about ordering yak meat from a rancher in Montrose, Colorado, leads to a discussion about "yak fries," which are yak testicles. The anecdote compares these to "beef fries" found in Texas restaurants, which are often served as a specialty dish. The host describes the texture as similar to sweetbreads when prepared correctly.
John C. Dvorak describes his experience cooking and eating yak meat, comparing its texture and fat content to Wagyu beef. The discussion covers the biological differences of yaks, including their grazing habits and maturity rates, which contribute to the high cost of the product. Dvorak identifies his supplier as Desert End Limited, located in Montrose, Colorado.
