tcheu

The female drops one calf in April; and the young yaks are very full of gambols, tearing up and down the steep grassy and rocky slopes: their flesh is delicious, much richer and more juicy than common veal; that of the old yak is sliced and dried in the sun, forming jerked meat, which is eaten raw, the scanty proportion of fat preventing its becoming very rancid, so that I found it palatable food: it is called _schat-tcheu_ (dried meat).

Himalayan Journals — Complete 1864