Located in Boonton, New Jersey, the Fossil Farms Family has experienced firsthand how the weather can turn on a community. We are committed to support people affected by Hurricanes Harvey and Irma by donating 10% of each online purchase to the American Red Cross. Your continued support to our company will help us send much needed supplies to many in need on their road to rebuilding.
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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

    1 each (11 oz average)
    Bison Ribeye Steak
    Portioned to the perfect size of 11oz. Our Bison Ribeye Steak has a 100% yield. Perfect for the grill. Cook to medium rare for the best eating experience. The quality of this bison is so great, that we recommend only salt and pepper for seasoning.


    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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