Texas Panhandle-raised Bison Ribeye from Veteran’s Liberty Ranch. Ribeye is one of the most sought-after steak cuts for good reason, and the bison version delivers a rich, deeply savory steak experience with the distinctive leanness of bison. Sourcing & Practices The bison are raised in the Texas Panhandle near Caprock Canyons State Park in a natural environment, grazing on grass before being grain-finished. Because Veteran’s Liberty Ranch’s bison supply is seasonal, premium steaks like ribeye may be especially limited when available. What to Expect This is the cut to choose when you want bison to be the centerpiece of the plate. Keep the sides simple: roasted potatoes, mushrooms, grilled onions, creamed greens, asparagus, a crisp salad, or good bread with butter. Bison is leaner than the heavily marbled beef many steak eaters are accustomed to, so gentle cooking pays off. How to Use Thaw completely in the refrigerator, then allow the exterior to lose some of its chill before cooking. Pat dry and season simply with salt and pepper. Sear in a hot cast-iron skillet or grill over high heat, then rest before slicing. For food safety, whole bison steaks should reach at least 145°F followed by a three-minute rest. About the Ranch Veteran’s Liberty Ranch connects North and Central Texas families with thoughtfully raised meats and the people behind them through markets, pickup locations, and direct sales. Learn more about Veteran’s Liberty Ranch on our Partner page. Quick Details Raised by: Veteran’s Liberty RanchCut: Bison ribeye steakRaised: Texas Panhandle near Caprock Canyons State ParkFeeding: Grass-fed and grain-finishedAvailability: SeasonalBest for: Grilling, cast-iron searing, and steak dinnersStorage: Keep frozen. Thaw completely in the refrigerator.Cooking note: Bison is lean; cook carefully and allow the steak to rest before slicing.
