White is fat. The fat color of yak meat is fat. Tibetan yak meat is a yak steak produced on the Qinghai-Tibet Plateau, the roof of the world, at an altitude of more than 3,800 meters. It has the characteristics of high protein, low fat, low calorie and rich in various amino acids. Its nutritional value is ten times that of ordinary beef, its entrance is elastic and its meat taste is more fragrant.