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Bison Meat

The great North American Plains Bison raised in Colorado and Eastern Canada has been regarded as the “Best” by chefs and industry professionals nationwide. Part of the “Never Ever Program”, our Bison have never been administered antibiotics, steroids or hormones. Considered a “gate way game meat”, perfect for the first timer, these Bison are pasture raised and grain finished for superior taste. Bison is similar to beef in color but has a slightly sweeter taste. Roam around our selection of Bison meats and cook at your home on the range! Bison is recommended by the American Heart Association and the American Diabetes Association as a lean and healthy protein alternative to beef.

  • Bison Ribeye Steak

    Bison Ribeye Steak

    This item is currently out of stock. Please call our office with any questions, 973-917-3155.

    Lean, and tender, our pre-portioned, hand cut Bison Ribeye make a simply delicious dinner. Season with your favorite spice mix, or just kosher salt, pepper and olive oil and cook to medium rare. Use a meat thermometer if you are unsure of the inside temperature. 

    Each steak weighs approximately 10-12 oz.

    What proteins can I eat if I am adhering to a Paleo diet? Bison meat should be one of your go-to proteins! This lean, all-natural meat is an ideal option for those keeping with the Caveman diet. 


    Char-Grilled Fossil Farms Bison Ribeye with Chimichurri

    Download printable .pdf file.

    2, ten to twelve oz. Fossil Farms Bison Ribeye Steaks
    Canola Oil
    Kosher Salt
    Black pepper
    1 cup water
    1 tbsp. kosher salt
    1 head garlic, minced
    1 cup packed Italian parsley
    ½ cup fresh oregano leaves
    ½ cup packed cilantro leaves
    2 tsp red chili flakes
    ¼ c good quality red wine vinegar
    ½ c good quality extra-virgin olive oil

    Directions for Chimichurri
    Make chimichurri sauce at least 4 hours before serving. Dissolve kosher salt into 1 cup hot water. Pop in the refrigerator to chill while preparing the rest of the recipe. Peel and separate head of garlic into individual cloves. Mince and add to a small mixing bowl with chili flakes. Finely chop all herbs being careful not to chop too much, as the herbs will bruise and turn black. Add to bowl. Whisk in red wine vinegar and olive oil. Store in an airtight container until ready to use. Makes 1 pint.

    Pull steaks out to temper. It will allow for more even cooking. Set up a charcoal grill for direct heat. You want to be able to hold your hand above the grate for only 2 seconds. It needs to be medium-high but not so white hot that it will burn your steaks. Brush steaks with canola oil. Liberally season steaks with salt. Cook steaks 4-5 minutes per side, allowing for a good char on the outside. Don’t touch it! Allow steaks to rest for at least 10-15 minutes before slicing and serving. Finish steaks with a few grinds of fresh black pepper (black pepper burns at high heat so it’s best to add after) and a healthy spoonful of chimichurri sauce.

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    Bison Ribeye Steak
    Bison Ribeye Steak


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