If you have never tasted Bison before you are in for an outstanding surprise and treat. It’s wonderful! Absolutely wonderful! Not gamey at all, Bison is tender, flavorful and juicy with a flavor that is almost milder than beef. It is so close to a beef flavor that if it were on your plate, and no one told you it was Bison, you would think you were eating a great steak. No kidding! Just like a beef Ribeye, this Bison Ribeye is a great cut. The Ribeye that I got was .68-ounces and was 6 -inches long, 3-inches wide, and almost 2-inches thick! The color was a deep maroon and the steak was firm with very little fat.
It arrived frozen in a vacuum-sealed bag that was easy to thaw in the refrigerator overnight. As always, I put the unseasoned meat into a dry, hot pan and watched how it cooked. Bison Ribeye is leaner than a beef Ribeye, but not by much. There was still enough fat and juice for this steak to brown and crisp on the outside, remaining medium in the middle. The color of Bison is a darker and deeper maroon than beef when raw, but looks like beef when cooked. Slightly leaner, as Bison does not marble like beef, resulting in more protein and less fat, Bison has the same firmness and flavor as a great beef steak. Easy to cut into, there was juice on the plate and it had that surprisingly ungamey, mild flavor. This cut was wonderful hot and juicy right out of the pan, but it was also terrific the next day, cold. Full of flavor all on its own, without any seasonings other than salt, this Ribeye was moist and tasted like it was done to perfection on a grill. You will not only love its flavor, you will be impressed by its health benefits! Free-range, grass-fed, no chemicals, no hormones or antibiotics, this meat is filled with nutrients and CLA. The fat and cholesterol content is low, and the iron and protein are high. Couple this with a mild beef flavor and plenty of heart-healthy and energy-boosting benefits and you have another selection when looking for a great Ribeye steak.
