Abstract: Took the Yak meat as the raw material, after the processing of tenderization, pickling and sterilization, canned Yak meat was developed. The result indicated that the best tenderization conditions were the papain at 0.03%, the temperature and time respectively at 40℃ and 60min. Tenderized Yak meat was pickled in low temperature and atmospheric pressure.The final product ingredients were pickled Yak meet at 75%, mixed seasonings at 2.5%, sticky rice starch at 1.5% and bactericidal formula (10'-30'-15') /121℃.