Bison Prime Rib (Bone-in)

Bison is lean and flavorful, it does not present gamey after taste.

Some people argue that Bison (Buffalo) is better than beef. We would never pick sides, but our North American Plains Bison is pretty good; sourced from ranches in Colorado and Eastern Canada, where the animals are allowed to graze freely on enclosed prairies and never given antibiotics or hormones.  They eat all-natural grains, legumes, and forage.

Our Bison is hormone free and antibiotic free. Bison meat is leaner than beef, so its grade for those looking to keep their fat intake in check. Bison meat is also a good source of omega-3 fats.

Buffalo is a good substitute for beef in most recipes—as long as you don’t overcook it.

Cooking Bison is just like cooking beef. However, because bison meat is so lean, it cooks quickly and becomes tough if you cook it too long or at too high a temperature.  Chefs often recommend cooking steaks to no more than medium-done. To keep moisture in, sear with a little vegetable oil over high heat and then cook slowly at reduced heat. You can grill or broil chops and steaks because they’re more tender. 

Cooking Prime Rib is a lot less intimidating than you think. In fact, it may be the easiest roast to cook... As a reference, here is how you would cook a Beef Prime Rib

What does Bison taste like? Not too dissimilar from beef, slightly sweeter.

This item MIGHT be delivered frozen.