Buffalo Ribeye Steaks
16 individually vacuum sealed 8oz. steaks (approximately 8 lbs.)
A favorite among steak fans, the ribeye steak is exceptionally moist and flavorful due to its prominent marbling. With its robust flavor, the bison rib eye is a great way to experience the nuanced differences in taste that set buffalo apart from beef.
Bison's flavor is often described as a richer version of beef with just a hint of sweetness. It is not gamey at all, and has a deeper red color and coarser grain than beef.
Like many game meats, bison meat is much healthier than conventional grain-fed beef. Its primary health benefits are its low fat content (less than a third as much fat as similar cuts of beef), lower cholesterol (less than skinless chicken) and high amount of iron. This makes it an ideal red meat choice for those concerned about eating heart healthy food.
*Minimally Processed. No Artificial Ingredients.
Store bison ribeye steaks in your freezer until you're ready to use them, then thaw as many as you need.
RECIPES & TIPS
Bison ribeye steaks can be used in any recipe calling for beef ribeyes. Because bison is so lean, these steaks will likely cook more quickly than their beef equivalent. Many chefs feel that lean game meats shouldn't be cooked past Medium Rare, to preserve their best flavor & texture.
Bison pairs well with rich, rustic flavors like chile peppers, beer, cumin, red wine, rosemary, and sage.
Like all meats, it is important to rest bison (covered) after cooking but before slicing in order to allow the meat’s juices to thicken so they won't run out onto the plate. The larger the cut, the longer it needs to rest, with steaks like this ideally resting for 10-15 minutes. While resting, the meat will continue to cook slightly, so for best results remove it from the heat while it’s still a little below your preferred doneness.
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above