Yak meat is characterized by distinctive regional attributes and flavor qualities. To compare the volatile flavor profiles of yak meat from the present batch with those of three reference beef groups, yak meat (YC) was selected as the primary research subject, while crossbred beef (WA), Luxi Yellow cattle beef (LC), and Simmental crossbred beef (SL) were used as reference samples.An electronic nose, Gas Chromatography-Ion Mobility Spectrometry (GC-IMS), and Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) were employed to characterize the overall odor responses and volatile organic compounds (VOCs) of the samples. Principal Component Analysis (PCA), Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA), Variable Importance in Projection (VIP), and Relative Odor Activity Value (ROAV) were further applied for multivariate evaluation. The results showed that the first two principal components of the electronic-nose PCA explained 78.50% of the variance, distinguishing YC from LC and SL. The corresponding cumulative explained variances for GC-IMS and HS-SPME-GC-MS PCA were 85.20% and 84.10%, respectively. A total of 32 and 42 VOCs were identified by GC-IMS and HS-SPME-GC-MS, respectively, with five compounds commonly detected by both platforms. Based on the criteria of VIP > 1 and P < 0.05, 11 and 16 candidate differential compounds were screened from the two analytical platforms, respectively. Combined VIP and ROAV analyses indicated that hexanal, nonanal, and (E)-2-decenal made relatively high contributions to sample discrimination and potential odor characteristics. Overall, the integrated multi-platform approach provides a theoretical basis for origin discrimination of yak meat, characterization of its distinctive flavor, and subsequent flavor regulation during processing.