Abstract: Effects of four processing methods, boiling, microwaving, baking, and frying, on the contents and loss of vitamins and minerals of yak longissimus muscle (LM)and shank hind (SH)were evaluated. The results showed that the contents of sodium, phosphorus, potassium and thia mine significantly were reduced in boiling yak meat (p<0.05)compared with uncooked raw yak meat as control. Vitamin retention in boiling yak meat was the lowest and was the highest in baking yak meat. Significant differences (p<0.05)were found for the retention of sodium, magnesium, phosphorus or potassium among the four processing methods, but not for the retentions of calcium, iron, manganese and cobalt (p>0.05). Sulfur in the heating treatment showed almost no loss. Retention of vitamins and minerals in yak meat based on four heating methods, baking method for yak meat processing could be a better choice, was recommended to be used in meat processing enterprises and home cooking.