This study examined how the age at which yaks are slaughtered affects meat quality. Young yaks slaughtered between 2-4 years produced the most tender, juicy meat with the best flavor and highest nutritional value. Older yaks (6-8 years) had tougher, drier meat with less desirable fatty acid profiles. The findings suggest that slaughtering yaks at 2-4 years of age produces superior quality meat for consumers.