Meat:
Yak meat is beef-like, but more delicate in flavor, contains no marbling because the yak is a cold climate animal, and the fat is located around the outside of the body.
The fat content of yak meat is low (3.8%, 1/16th the fat of beef).
The cholesterol level is under 50.
Yak meat is high in protein (22.95%), and has less calories than beef or chicken breast!
In Central Asia yak meat is dried, or deep frozen in natures own freezer, for storage and portability.
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No need for weevils
Yak meat = Paleo meat
and would contain long chain omega
motorway
What I originally said
However, there are examples of landlocked communities (Ecuador, Bhutan, Tibet) who rarely if ever eat fish, and only minimal other flesh....certainly not enough to meet the levels the literature advocates.
What the literature says:
"The main staple food, tsampa (Tibetan toasted
flour) was made from barley. Wheat and maize
were also eaten in Tibet. Most of the Tibetans in
Tibet preferred three regular meals in a day. The
first meal was taken in the morning usually with
tsampa soup, sometimes with roasted soyabeans,
pieces of chura (dried cheese), butter and
occasionally with dried meat and tsilu (dried fat).
They took hot buttered tea with the soup. The
major meal of the day was served at noon and
dinner was always light. The native Tibetans
confined themselves to eating mutton and pork
as much as necessary. Beef was not a taboo in
ancient Tibet but they refrained themselves from
eating water born animals such as fish, crabs,
shrimps and various other seafood. They believed
it was sinful to kill an animal with full of life."
Note they don't do fish.
The graph below shows Tibetan women do 11% PRO and 70% CHO, hardly a Paleo diet, and not enough for EPA and DHA in Paleo quantities, especially when you consider the protein contribution from their high intake of grains and pulses
