Bison Ribeye Steak

Bison ribeye steaks are tender and contain slightly more marbling/fat compared to other bison cuts (but aren't fattier than cattle). Bison is generally leaner and has a “gamey” flavour, raised naturally in Canada.

Sear in a hot cast iron 3–4 minutes per side for medium-rare at 130°F. Rest 8 minutes — bison carryover is more significant than beef.

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.