Bison Whole Ribeyes
2 individually vacuum sealed ribeyes (approximately 21 lbs.)
Whole ribeyes are the whole muscle that ribeye roasts & steaks are cut from. They represent some of the very best meat on the entire bison, with a delightfully bold flavor & great tenderness.
These ribeyes are sold boneless with the lip on. Chefs often remove the lip meat & the layer of fat that separates it from the rest of the ribeye before slicing into boneless ribeye steaks, but leave it on (to help keep the meat moist) when roasting the ribeye whole or cutting it into smaller roasts.
Bison's flavor is often described as a richer version of beef with just a hint of sweetness. It has a deeper red color and coarser grain than beef.
Like many game meats, bison meat is much healthier than conventional grain-fed beef. It’s 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.
Keep bison whole ribeyes frozen until you need them, then thaw before cooking.
RECIPES & TIPS
Whole bison ribeyes are typically cut into shorter lengths for roasting or sliced into boneless ribeye steaks.
Chefs often remove the lip meat & the layer of fat that separates it from the rest of the ribeye before slicing into boneless ribeye steaks, but leave it on (to help keep the meat moist) when cutting the ribeye into smaller roasts.
In general, bison meat can be cooked as you would similar cuts of beef and substituted in beef recipes. However, because it is so lean it is likely to cook more quickly than beef. Many chefs prefer to cook game meats no further than Medium Rare in order to preserve their ideal moisture, texture & flavor.
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 while cutting. The larger the cut, the longer it needs to rest, with small cuts resting for 5-10 minutes and larger cuts resting 15 minutes or longer.
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