Description
Our bison comes from a herd outside Bandera that runs on native pasture year round with no grain finish. We buy the animals whole and break the rib primal down here, cutting steaks to a consistent inch and a quarter so they cook predictably. Each steak is trimmed of the outer fat cap and aged fourteen days on the bone before cutting.
Bison has roughly a third of the intramuscular fat of a beef ribeye, so treat it like a lean cut. Sear hard in a ripping cast iron pan for two and a half minutes a side, then rest it a full eight minutes off the heat. Pull it at 125F for medium rare and no further. At 145F it goes dry and there is nothing you can do to bring it back.
Specification
- Source: grass-fed bison, Bandera County ranch
- Prepared: bone-out ribeye, 1.25 in thick, fat cap trimmed
- Aged: 14 days on the bone
- Grade: 14 oz portion
- Sold by: the steak
- Never frozen
Storage
Keep it in the coldest part of the fridge and cook within four days. It freezes well vacuum sealed for up to six months, though we would rather you ate it this week.
Nadia Farouk (verified owner) –
The trim on these is exceptional. No silverskin, no gristle, and the thickness was even across the whole steak so it cooked at the same rate front to back.
Garrett Boyle (verified owner) –
I overcooked the first one because I cooked it like beef. The second one I pulled at 125 like the page says and it was outstanding. Sweeter than beef, almost no chew.
Tom E. (verified owner) –
Expensive, but you are getting fourteen ounces of nearly all edible meat. I would still take a good dry-aged beef ribeye over it, but as bison goes this is the best I have had in Austin.