Ribeye

This cut is a favorite among meat lovers. It is a tender and very tasty piece with fine fibers. It is often fattier (as bison can be) than filet mignon or sirloin steak, which accentuates its flavor. This cut is also available on the bone for those who want to add flavor to their piece: see the entrecôte or tomahawk.

Cooking: This piece is to be grilled and is at its best rare or medium rare. For perfect cooking, refer to our cooking tips here .