From Ranch Hand to Visitor

Just outside the small town of Moffat sits one of the San Luis Valley’s most unusual ranching operations. Chokurei Ranch raises Tibetan yaks — animals more commonly associated with the Himalayan Plateau than the high desert of southern Colorado.

 

Recently I had the opportunity to visit the ranch again, a place I know well. Years ago, before retiring, I spent time working there as a ranch hand. It had been a while since my last visit, so I decided to stop by and see how things were going.

 

The ranch is still very much in operation, quietly continuing its work across roughly 2,500 acres of San Luis Valley pastureland. The herd today numbers somewhere around 300 to 320 animals, with new calves expected soon.

 

While the yaks themselves were grazing far out on pasture during my visit — little dark shapes scattered across the open landscape — the ranch continues to produce and sell yak meat locally. These days the sales seem to be mostly low-key and word-of-mouth within the community.

 

Yak meat has developed a small but loyal following in the valley. It’s known for being extremely lean while still flavorful, often compared to a cross between beef and bison. For those interested in trying something a little different, it’s a unique local product raised right here in the San Luis Valley.

 

During my visit I picked up several cuts to bring home, including ground yak, chuck roast, brisket, top and bottom round roasts, filet, eye of round steaks, and a package of soup bones that will likely make a great base for stew.

 

Seeing the ranch again was a reminder that the San Luis Valley still has a few surprises tucked away across its wide-open landscape. Many locals may not even realize that a working yak ranch continues to operate just outside Moffat, quietly raising animals more often associated with the mountains of Asia than the valleys of southern Colorado.

 

Sometimes the valley’s most interesting stories are the ones hiding in plain sight.