Know what’s on your plate
Bison ribeye
Calories & nutrition facts
game meat, separable lean only, trimmed to 0" fat, raw
Nutrition facts
Per 100 g% DV- Calories 116 kcal —
- Protein 22 g 44%
- Carbohydrate 0 g 0%
- Fat 2.4 g 3%
- Saturated fat 0.9 g 4%
- Sodium 48 mg 2%
- Cholesterol 62 mg 21%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1 µg 0%
- Vitamin C 0 mg 0%
- Vitamin E 0.04 mg 0%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.09 mg 7%
- Niacin (B3) 1.8 mg 11%
- Vitamin B6 0.25 mg 15%
- Vitamin B12 2.2 µg 92%
Minerals
- Calcium 6 mg 0%
- Iron 2.8 mg 16%
- Magnesium 24 mg 6%
- Phosphorus 198 mg 16%
- Potassium 344 mg 7%
- Zinc 3.2 mg 29%
- Copper 0.13 mg 14%
- Manganese 0.01 mg 1%
- Selenium 23.3 µg 42%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 116 | 22 g | 0 g | 2.4 g |
| 1 × oz | 28.4 g | 33 | 6.3 g | 0 g | 0.7 g |
| 1 × lb | 453.6 g | 526 | 100 g | 0 g | 11 g |
| 2 × oz | 56.7 g | 66 | 13 g | 0 g | 1.4 g |
| ½ × oz | 14.2 g | 16 | 3.1 g | 0 g | 0.3 g |
| 3 × oz | 85.1 g | 99 | 19 g | 0 g | 2 g |
| 4 × oz | 113.4 g | 132 | 25 g | 0 g | 2.7 g |
Similar foods
- Bison ribeye 1" steakgame meat, separable lean only, cooked, broiled177 kcal / 100 g
- Bison rib eyegame meat, lean, raw116 kcal / 100 g
- Bison rib eye steakgame meat, lean, cooked, broiled177 kcal / 100 g
- Rib eye steakboneless, lip off, separable lean only, trimmed to 0" fat, all grades, raw154 kcal / 100 g
- Ground bisongrass-fed, raw146 kcal / 100 g
- Rib eye steak/roastbone-in, lip-on, separable lean and fat, trimmed to 1/8" fat, all grades, raw255 kcal / 100 g
- Roasted bisongame meat143 kcal / 100 g
- Beef ribeye cap steakboneless, separable lean only, trimmed to 0" fat, choice, raw187 kcal / 100 g
Questions about Bison ribeye
How do you cook bison ribeye in a frying pan?
Pat it dry, season it and sear in a very hot, lightly oiled pan for about 2–4 minutes per side, depending on thickness. Use a thermometer rather than relying on time: cook whole cuts to 63 °C, then rest for at least 3 minutes.
How do you stop bison ribeye drying out on the barbecue?
Bring the steak close to room temperature, pat it dry and cook it over high heat just long enough to brown both sides; its leanness means it can overcook quickly. Rest it for at least 3 minutes, then slice across the grain.
Should you marinate bison ribeye before cooking?
You don’t need to marinate a tender ribeye. Salt it shortly before cooking, or use a little oil, black pepper and crushed garlic; if you do use an acidic marinade, keep it brief so the surface doesn’t turn mushy.
What can you serve with bison ribeye?
Try it with roast potatoes and greens, or serve thin slices over a salad. Peppercorn sauce, mushrooms or a sharp herb dressing work well without masking the steak’s flavour.
Can you use bison ribeye instead of beef ribeye?
Yes. Cook it in the same way, but watch it more closely: bison ribeye is lean, so it can become dry if left on the heat too long. A hot, quick sear and a short rest are useful for either steak.
How much protein is in a serving of bison ribeye?
A 150 g portion provides 33 g of protein. The same portion contains 174 kcal.
How should you store raw bison ribeye?
Keep it covered on the bottom shelf of the fridge and cook it within 3–5 days of purchase. For longer storage, wrap it tightly and freeze it; thaw it in the fridge, not on the worktop.
Source: USDA FoodData Central 172565 · per 100 g · carbohydrate per EU label, fibre excluded
