Bison Ribeye

The ribeye, reimagined. Bison ribeye has the big, beefy flavour you love, plus a natural sweetness and a deeper red colour. It's leaner than a beef ribeye, but still juicy and satisfying. If you're a steak person, this is the one to try.

Choose your thickness (one steak per pack, priced from $93/lb)

• 1" thick: approx. 0.8 lb (12–13 oz). This is our standard steak, the one in the case.
• 1¼" thick: approx. 1.05 lb (about 17 oz), around 4 oz more steak.
• 1½" thick: approx. 1.3 lb (about 21 oz). A thick-cut steak for two.

Every steak is hand-cut, vacuum-sealed and frozen. The 1¼" and 1½" steaks are cut to order.

Why bison

• Noticeably less fat than a beef ribeye, with the same steak experience
• High in protein, iron and B12
• A rare find that most butchers and grocery stores don't carry

How to cook it

1. Thaw in the fridge overnight. Rest it at room temperature for 30 minutes, pat it dry, then salt it generously.
2. Sear in a hot cast-iron pan or on the grill for 3–4 minutes per side, longer for the thicker cuts. Bison cooks about a third faster than beef, so stay close.
3. Pull at 125°F for medium-rare and rest for 5–8 minutes.

Tip: cook it one level less done than you'd cook beef. Medium-rare is the sweet spot.

Great with: chimichurri, compound butter, or a Cabernet.