Meat

Ribeye

Bison ribeye is the rib-section steak—leaner than typical beef ribeye, with a sweeter, cleaner red-meat flavour and less intramuscular fat. Cook carefully; low fat means it dries past medium. Sear hot and finish gently, or reverse-sear thick steaks. Do not treat as heavily marbled beef; pull earlier.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

GrilledPan SearedRoasted

Traits

Beefy-SweetLeanLeaner Than BeefRib SectionSteakTender When Rare-Medium

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 194

Amount per 100 g

Total Fat 11.8 g
Saturated Fat 5.2 g
Trans Fat 0.2 g
Monounsaturated Fat 5.11 g
Polyunsaturated Fat 0.98 g
Cholesterol 68.3 mg
Sodium 57.2 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 23 g
Water 56.6 g

Detailed nutrients

Energy 194 kcal
Water 56.6 g
Protein 23 g
Fat 11.8 g
- Saturated Fat 5.2 g
- Monounsaturated Fat 5.11 g
- Polyunsaturated Fat 0.98 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.94 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
Minerals 395 mg
- Major Minerals 393 mg
  - Calcium 28 mg
  - Sodium 57.2 mg
  - Potassium 308 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 68.3 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.94 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·

Minerals

Sodium: 57.18 · Potassium: 308 · Calcium: 28 · Iron: 1.5 ·

Ribeye of Bison: composition reflects this culinary part relative to the whole ingredient.

History

1800

Plains hunting and later ranching supplied bison rib meat to North American tables.

1990

Boutique ranches marketed bison ribeye as a lean steakhouse alternative.