Bison Ribeye Steak

Some people argue that Bison (Buffalo) is better than beef. We would never pick sides, but our Bison is pretty good. Our North American Plains Bison?ÿis sourced from ranches in?ÿColorado and Eastern Canada,?ÿwhere the animals are allowed to graze freely on enclosed prairies, and never given antibiotics or hormones.?ÿ

Our Bison is?ÿhormone free and antibiotic free.?ÿBison meat is?ÿleaner?ÿthan?ÿbeef,?ÿso its grade for those looking to keep their fat intake in check.?ÿBison meat is also a good source of?ÿomega-3 fats.

Buffalo is a good substitute for beef in most recipesƒ??as long as you donƒ??t overcook it.

Cooking Bison is just like cooking beef.?ÿHowever,?ÿbecause bison meat is so lean, it cooks quickly and becomes tough if you cook it too long or at too high a temperature.?ÿ?ÿChefs often recommend cooking steaks to no more than medium-done. To keep moisture in, sear with a little vegetable oil over high heat and then cook slowly at reduced heat. You can grill or broil chops and steaks because theyƒ??re more tender.?ÿ

What does Bison taste like? Not too disimilar from beef, slightly sweeter.

Our friend Joey from Red Meat Lover actually cooked one of these, and compared it to one of our USDA Ribeyes. Check this video our to learn more about the differences and how to cook it!

This item MIGHT be delivered frozen.

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