The scientific name of the domestic yak is Bos grunniens.
Domestic yaks are descended from wild yaks and have been kept for thousands of years across the Himalayas and the high plateaus of Central Asia. They are valued for milk, meat, hides, fibre, dung fuel, and their ability to carry loads in cold, mountainous terrain.
The species name can cause confusion because yak classification has changed over time. Some sources use Bos grunniens for the domestic form and Bos mutus for the wild yak, while older classifications sometimes place both forms under one name. Yaks are bovines, related to cattle, but they are specially adapted to high altitudes, with dense coats, large lungs, and efficient oxygen use.
Domestic yaks are generally smaller and less aggressive than wild yaks. Their milk is used to make products such as butter, cheese, and yoghurt, while their long outer hair and fine undercoat provide useful fibres.