Bison Rib Eye Steak
Bison Rib Eye Steak
PREMIUM
Regular price
€32,20
Regular price
Sale price
€32,20
Unit price
€115,00
per
kg
Taxes included.
Shipping calculated at checkout.
Bison rib eye steak – tender, juicy and aromatic. Ideal for grill and pan.
Low stock. Shipping time: 1-2 days
Benefits
- 70%–90% less fat than beef
- 50% less cholesterol
- higher protein and iron content
- rich in omega fatty acids
- approximately 110 calories per 100g
Bison rib-eye steak, also known as entrecote or prime rib, is a favourite with meat lovers. This cut comes from the anterior lobe of the bison, known for its fine marbling and balanced flavour.
Rib eye steak offers a perfect balance of tender meat and fine fat, which gives an intense flavour when roasted or grilled. Compared to conventional beef, Bison Rib Eye is leaner, making it an excellent choice for both taste and health.
Bison rib eye is versatile and ideal for the grill or pan. Whether cooked medium-rare or well-done, this cut stays juicy and has a natural flavour. With its combination of nutritional value and quality, Bison Rib Eye is a highlight for special occasions or for anyone who appreciates quality meat.
Rib eye steak offers a perfect balance of tender meat and fine fat, which gives an intense flavour when roasted or grilled. Compared to conventional beef, Bison Rib Eye is leaner, making it an excellent choice for both taste and health.
Bison rib eye is versatile and ideal for the grill or pan. Whether cooked medium-rare or well-done, this cut stays juicy and has a natural flavour. With its combination of nutritional value and quality, Bison Rib Eye is a highlight for special occasions or for anyone who appreciates quality meat.
Nutritional information per 100g
Calories 165 kcal
Fat 6.0 g
Saturated fat 2.3 g
Cholesterol 78 mg
Protein 28 g
Iron 2.5 mg
Preparation: Take the steak out of the refrigerator at least 30 minutes before cooking and let it come to room temperature. Season it with coarse sea salt.
Frying or grilling: Heat a pan or grill to high temperature. Sear the steak briefly on each side, then reduce the heat and cook it to your desired doneness (e.g., medium-rare at an internal temperature of 56–58°C).
Resting: Let the steak rest for 5 minutes after cooking to allow the juices to redistribute.
Serving suggestion: Serve the ribeye with sautéed vegetables, potato gratin, or a flavorful herb butter.
Bison Rib Eye Steak
The ribeye steak is one of the most popular cuts and is often referred to as entrecôte or high rib. It comes from the front back of the bison, a less-used muscle area, which explains its exceptional tenderness. The intramuscular fat marbling ensures a juicy result and gives the meat an intense yet natural flavor.Compared to beef, bison ribeye is lower in fat while still delivering the full-bodied taste that meat lovers appreciate. This cut is perfect for classic cooking methods such as searing or grilling. It is important to cook bison meat at medium heat due to its lower fat content, ensuring optimal tenderness.
The ribeye is ideal for those looking for a premium steak that excels both in flavor and health benefits.
