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Description

Bison Ribeye SteakThe ribeye is the king of steaks, and in bison it delivers bold flavor with a naturally leaner bite. Cut from the rib section, this steak is known for tenderness and satisfying juiciness while staying leaner than beef. Raised on Kansas prairie grasses at Black Kettle Buffalo Ranch, the ribeye is a true grill masters cut that brings the prairie to your plate. Key Features: Classic ribeye cut tender, juicy, and full of flavor Leaner than beef with a

versatile cut from the shoulder (chuck primal)

Two delicious flavor options: Zesty (original spice) or Bacon (smoky richness)

Cooking Tip: Roast at 300–325°F until 145°F internal for sliceable pork

it’s a cut that feels right at home on the grill or in a cast iron skillet

farm-raised goodness—no refrigeration needed

Massive flavor meets show-stopping presentation — the Berkshire Pork Thor’s Hammer is a true centerpiece cut

Great for grilling

While naturally leaner than beef

Recipe Idea: Smoked Piedmontese baby back ribs finished with a sweet-and-spicy barbecue glaze

delivering a succulent and juicy bite every time

Also called chuck tender

buttery texture of the filet pairs perfectly with the savory crispness of bacon