Game meat, bison, ribeye, separable lean only, 1" steak, cooked, broiled
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a lean, protein-dense steak cut from the rib section of a bison, cooked to a juicy, tender finish. Its flavor is subtly sweeter and richer than beef, with a clean, mineral finish and a firm yet succulent texture. Nutritionally, it's a powerhouse, delivering nearly 30 grams of high-quality protein per 100 grams with minimal fat and zero carbohydrates.
Calorie split: 70% protein · 0% carbs · 30% fat
↓ Full nutrition💚 Why it's loved
People cherish bison ribeye for its profound, slightly sweet beef-like flavor that feels both luxurious and wholesome. It's prized for its versatility—it can be the centerpiece of a simple grilled steak dinner or sliced thin for elegant salads.
⚠️ Watch-outs & how to enjoy it better
Due to its very low fat content, bison ribeye can become tough and dry if overcooked, which may disappoint those accustomed to fattier beef cuts. To counteract this, use a meat thermometer and pull it from heat at 130-135°F (54-57°C) for medium-rare, and let it rest thoroughly before slicing against the grain.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Naturally very low in fat and carbohydrates, fitting low-carb or ketogenic diets.
- Rich in iron and zinc, essential minerals for energy and immune function.
- Contains conjugated linoleic acid (CLA), a fatty acid studied for potential health benefits.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
A single 100-gram serving of bison ribeye provides more than half the daily recommended intake of zinc, a mineral crucial for immune health and wound healing.
Full nutrition (USDA data · scales with serving)
| Water | 64.5 g |
| Energy | 177 kcal |
| Energy | 740 kj |
| Protein | 29.4 g |
| Total lipid (fat) | 5.7 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 2.9 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 238 mg |
| Potassium, K | 371 mg |
| Sodium, Na | 52.0 mg |
| Zinc, Zn | 5.0 mg |
| Copper, Cu | 0.20 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 42.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.31 mg |
| Niacin | 6.7 mg |
| Pantothenic acid | 1.0 mg |
| Vitamin B-6 | 0.47 mg |
| Folate, total | 18.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 18.0 ug |
| Folate, DFE | 18.0 ug |
| Vitamin B-12 | 1.3 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.21 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.4 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.10 g |
| SFA 15:0 | 0.03 g |
| SFA 16:0 | 1.0 g |
| SFA 17:0 | 0.09 g |
| SFA 18:0 | 1.2 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 2.2 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.11 g |
| MUFA 17:1 | 0.04 g |
| MUFA 18:1 | 2.0 g |
| MUFA 20:1 | 0.02 g |
| Fatty acids, total polyunsaturated | 0.27 g |
| PUFA 18:2 | 0.20 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| Cholesterol | 79.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.22 g |
| Threonine | 1.3 g |
| Isoleucine | 1.4 g |
| Leucine | 2.5 g |
| Lysine | 2.7 g |
| Methionine | 0.80 g |
| Cystine | 0.35 g |
| Phenylalanine | 1.3 g |
| Tyrosine | 1.0 g |
| Valine | 1.6 g |
| Arginine | 2.0 g |
| Histidine | 1.1 g |
| Alanine | 2.0 g |
| Aspartic acid | 2.9 g |
| Glutamic acid | 4.8 g |
| Glycine | 1.9 g |
| Proline | 1.5 g |
| Serine | 1.2 g |
| Hydroxyproline | 0.37 g |
FAQ
How does bison ribeye compare nutritionally to beef ribeye?
Bison ribeye is significantly leaner, with about 70% less fat and fewer calories than a typical beef ribeye, while offering comparable or higher levels of protein, iron, and zinc.
What's the best way to cook bison ribeye to avoid it getting dry?
Cook it quickly over high heat (grilling or pan-searing) to medium-rare or medium (130-135°F internal temp). Its low fat means it has less margin for error than beef.
Is bison meat considered sustainable or ethical?
Many consider bison a more sustainable red meat. They are often grass-fed, require less grain and water than conventional cattle, and their grazing can support prairie ecosystems.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.77 kcal/g · 67% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.14 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.