A Journey of
Natural Chew Perfection

Our process begins with the collection of yak and cow milk harvested in the Himalayan regions of Nepal. The yaks and cows graze on medicinal plants and herbs above 15,000 feet free from modern day pollution. The milk produced is high in nutritional value as a result of the animals' grazing on these plants.

The milk is pasteurized to ensure product safety and uniformity. Once the milk thickens after consistent beating and stirring the butter is extracted, making the Yeti Dog Chew low in fat. Next, the remaining milk is heated again until white cheese starts forming to remove lactose and make the hardened cheese.

After extracting the cheese content, it is transferred into a burlap sacks to drain out any remaining water and whey residue. The sack is then compressed for few days with a locally made apparatus, made of large stone, wood and bamboo. No contamination occurs to the product in this duration due to the cold climate. Next, the wrapped cheese is cut into pieces and dried under the sun or a wood fire oven a for several days to transform into hard chew.

These hard chews are brought into our processing unit in Kathmandu, where every piece of chews are first tested for quality and then cleaned using a mixture of lime juice and water. Strict hygiene standards are maintained to prevent any contamination to the chews. Next, the chews are cut in 4 different sizes using food grade equipment which are sorted and stored in order to maintain good quality

For the final step the chews undergo a final drying process in order to absorb all the moisture, before the chews are packaged and exported to USA.