Entrecôte

Cooked one of these up last night and the texture was completely different from any beef ribeye I've had—leaner but still plenty juicy, and the grass-fed flavor came through in the best way. My wife, who usually picks at steak, went back for seconds.

The bison ribeye came out unbelievably tender—way better than the grain-fed beef I usually grab. You can really taste that grass-fed difference in every bite.

I’ve cooked a lot of steaks in my time, but this grass-fed bison ribeye had a richness and clean finish that beats any grain-fed beef I’ve tried. It seared up beautifully and stayed tender right to the center. My whole dinner crew went quiet for a solid five minutes. We grilled these last weekend a