Jinchuan Multi-Rib Yak

Jinchuan Multi-Rib Yak

The Jinchuan Multi-Rib Yak is a product with geographical indication status.

　　The Jinchuan Multi-Rib Yak is a new yak subgroup distributed in Jinchuan County, characterized by having 15 pairs of ribs—compared to the usual 14—making it the most distinctive yak breed in the world. Under natural grazing conditions, the females begin calving at three years old, a year earlier than other breeds, and over 80% have an annual calving rate. The meat yield from slaughter reaches 42%, surpassing that of most yak breeds. Milk production can reach 400 kilograms per year, which is 150–200 kilograms higher than other yak breeds.

　　Geographical Scope

　　The production area of the Jinchuan Multi-Rib Yak (also known as the ReTa Yak) is located along the southeastern edge of the Qinghai-Tibet Plateau in Jinchuan County, Aba Prefecture, Sichuan Province. The core zone lies between longitude 101°24′–101°43′ and latitude 31°19′–31°28′, while the extended area spans longitude 101°13′–102°29′ and latitude 31°08′–31°58′, at elevations above 4,000 meters. This includes pastoral lands and jointly managed farms across 22 townships (towns): Mao Ri, A Ke Li, Tai Yang He, E Re, Er Ga Li, Guan Yin Zhen, Sa La Jiao, Ka La Zu, Le Wu, Wan Ning, An Ning, He Dong, Zeng Da, He Xi, Ke Er, Sha Er, Jinchuan Zhen, Qing Ning, Ma Er Bang, Ka Sa, Du Song, and Ji Mu. The total grassland area of the production zone spans 3.55 million mu, with an annual population of over 30,000 Jinchuan Multi-Rib Yaks.

　　Product Quality Characteristics

　　1. Physical Features of the Jinchuan Multi-Rib Yak: Their coats are mostly white on the head, chest, and tail, with black bodies. They have long, narrow heads and broad foreheads. Both males and females grow horns, possess high withers, and have well-formed shoulder and neck connections. Their chests are wide and deep, backs straight, bodies rectangular, hind legs thick and muscular, limbs long and robust, and hooves solid. Male yaks have heavy heads, tall builds, and appear strong and powerful. Female yaks have delicate heads, developed hindquarters, wider pelvises, full udders, and gentle temperaments. The main feature of the Jinchuan Multi-Rib Yak is that individuals have 15 pairs of ribs (ordinary yaks only have 14). All skeletal parts are smaller than those of other yaks, with especially prominent ribs, and a relatively high proportion of individuals exhibit white speckled patterns. Female yaks average 8–12 calves in their lifetime, with some reaching up to 15. Under improved feeding and management, most (over 90%) can achieve an annual calving rate, whereas ordinary yaks typically have two calves every three years. 2. Meat Qualities of the Jinchuan Multi-Rib Yak: The meat is bright red with a glossy sheen, firm in texture, slightly moist on the surface, and does not stick to the hands. The drip loss rate is very low, ranging from 3.32% to 3.90%, indicating strong moisture retention and excellent taste, tenderness, and overall eating quality. The meat's pH is 5.85–6.00 after 45 minutes and 5.95–6.75 after 24 hours, showing relatively high pH levels that decrease slowly over time. This indicates that the meat resists spoilage and maintains high nutritional, storage, and market quality. 3. Flavor Profile of the Jinchuan Multi-Rib Yak: The meat is more tender, delicious, aromatic, and better textured compared to regular yak meat. 4. Physicochemical Properties of the Jinchuan Multi-Rib Yak: The meat contains no less than 22% protein—about 4% higher than that of regular yak meat and around 5% higher than regular beef (regular yak meat: 21.13%; regular beef: 20.9%). Its fat content is no more than 0.5%—around 80% lower than that of regular yak meat and about 83% lower than regular beef (regular yak: 2.65%; regular beef: 3.01%). Cholesterol levels are no more than 65 mg/kg—approximately 5.7% lower than regular yak meat and about 12% lower than regular beef (regular yak: 69 mg/kg; regular beef: 74 mg/kg). The Jinchuan Multi-Rib Yak meat has higher protein content and is rich in essential amino acids, but lower in fat and cholesterol—especially the latter—which is extremely beneficial for human health. 5. Product Safety Standards: Compliant with GB 2708-94 hygiene standards for beef, mutton, and rabbit meat.