The ribeye is a cut for serious steak lovers. Here's a chance to show off your knife skills and carve this boneless ribeye to your specifications. It's ideal for individual ribeye steaks, of course. Or make life easy, leave it whole and pop into the oven for an impressive boneless rib roast.
We like buffalo as a tender and flavorful alternative to beef. Super lean, deep red, intensely flavored and a tad bit sweeter than beef, buffalo is best served rare to medium rare. Take care not to overcook it and dry it out.
Make the switch to buffalo and don't look back.
Just the facts
- 100% pasture-raised with access to grain and hay
- No hormones or antibiotics, ever
- Low in fat, calories and cholesterol
- Sold in an uncooked state
- 9 portions on average
- Product of USA & Canada
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
These indigenous animals, technically bison (though we use the more common name buffalo), are raised on vast pastures in Canada and the U.S. to our exacting specifications on a 100% vegetarian diet, in a clean, natural and humane environment, without the use of chemicals, hormones, antibiotics or steroids. Their grass-based diet is supplemented with grain and hay.
The Plains Breed Buffalo are left alone to graze on prairie grasses as they have done for many centuries, with minimal human interaction.
A state-of-the-art integrated system of corrals, funneled walkways and chutes are designed to provide the ultimate in safe, humane movement of buffalo on and off the ranches. The buffalo are brought to market at 22-26 months of age.
For basic cooking instructions, Download our Buffalo Cooking Guide.
We like to brush a ribeye steak lightly with oil and cook over the cooler part of the grill. Black pepper, garlic, onions and potatoes make great accents for this succulent steak, which is perfectly satisfying when prepared simply.