The invention discloses a manufacturing method of sauced yak meat. The method comprises following steps of: (1) cutting yak meat into a meat steak; (2) preparing a curing agent comprising 0.5-0.7 part by weight of myrcia, 0.3-0.5 part by weight of pepper, 0.9-1.2 parts by weight of chili, 0.5-0.7 part by weight of black pepper, 1.0-1.5 parts by weight of table salt, 0.5-0.7 part by weight of sodium glutamate, 0.5-0.7 part by weight of sesame oil, 0.8-1.2 parts by weight of carrageenan, 0.2-0.4 part by weight of polyphosphate, 1.3-2 parts by weight of soybean sauce, 1-1.5 parts by weight of salted and fermented soya paste and 2.0-2.5 parts by weight of rock sugar; and coating the surfaces of the meat steak with the curing agent; (3) adding the meat steak processed in the step (2) into a vacuum roll kneading machine, adding ice blocks, and curing; (4) starting the vacuum roll kneading machine to perform mechanical tenderization; and (5) subjecting the mechanically tenderized meat steak to vacuum packaging and boiling. The objectives of the invention are to improve the quality of yak meat products and to increase the yield of the products. According to the method, the production processes are simplified on the basis of a traditional production technology of sauced yak meat, and processes of pre-boiling, rinsing, and the like are omitted, thus reducing energy consumption, increasing the production efficiency and reducing the production cost.