Buffalo Ribeye Steak, Boneless
Shake things up and make steak au poivre with this lean and robust cut of buffalo meat. Yes, you will need to make duck fat pommes frites to serve on the side.
Just the facts
- 100% pasture-raised with access to grain and hay
- No hormones or antibiotics
- Sold in an uncooked state
- 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
This is the original free-range, good-for-you red meat. We call it buffalo, but of course it’s actually bison, that shaggy indigenous bovine that once roamed the North American continent.
Now, thanks to restoration efforts, buffalo is back on the menu.
Higher in protein and lower in fat, cholesterol and calories than beef, buffalo meat also has plenty of iron.
But we like buffalo for its incredible taste. Slightly sweet, lean and dense, and a tiny bit gamey, it is deeply satisfying. And can take the place of beef in any preparation.
Cooking & Serving
For basic cooking instructions, Download our Buffalo Cooking Guide.
Buffalo meat is quite lean –leaner than beef, pork, turkey and even chicken—and never leaves a greasy taste in the mouth. This leanness allows it to cook quicker than beef, and not shrink while cooking.
The meat of the American bison has between 15 and 30 percent more protein and 25 percent less cholesterol than beef. In a 3 ½ –ounce serving of buffalo sirloin, there are only 3 grams of fat (compared with 14 grams in beef sirloin), and about half the calories (120 versus 210).