Bison Ribeye Steak

The ribeye is the king of steaks, and in bison it delivers bold flavor with a naturally leaner bite. Cut from the rib section, this steak is known for tenderness and satisfying juiciness while staying leaner than beef. Raised on Kansas prairie grasses at Black Kettle Buffalo Ranch, the ribeye is a true grill master’s cut that brings the prairie to your plate.

Key Features:

• Classic ribeye cut — tender, juicy, and full of flavor
• Leaner than beef with a clean, bold finish
• Kansas-raised bison, rotationally grazed on prairie grasses
• Vacuum-sealed and freezer-ready

Package Details:

• 1 steak per vacuum-sealed pack
• Target weight: ~16 oz each (natural variation may occur)
• Ships frozen for freshness

Cooking Tip: Grill or pan-sear hot and fast, finishing to 130–135°F for medium-rare. Rest before slicing.

Recipe Idea: Cast iron–seared ribeye topped with garlic-herb butter, served alongside roasted potatoes.