The Cross Rib Roast comes from the yak's shoulder. The meat is very tender and full of flavour. Some of that flavour comes from sinew and connective tissues that run through the roast. To make the most of this cut (whether cooked whole or sliced in to steaks) you may want to consider any sort of low and slow moist heat method. This could be braising, slow cooking, or even a Sous Vide slow cooker.
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