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Dartagnan Buffalo Ribeye Steak - 8 Oz
Bison, Rib-Eye Steak
77% less fat than beef (Compared to USDA Data for Beef Rib-Eye. Fat reduced from 12 g to 3 g per 112 g serving). 98% lean. 2% fat. Est 1985. Protectors of excellence. Revered by 4 star restaurant chefs. Free roaming (continuous free access to the outdoors for a minimum of 120 days per year). No antibiotics ever. No added hormones (there are no hormones approved for use in bison by federal regulations). D'Artagnan Plains Bison are raised with minimal human interaction by a cooperative of US ranches that meet our exacting specifications. These indigenous bovines are left to graze as they have done for centuries, enriching the soil as they move across west pastures (continuous free access to the outdoors for a minimum of 120 days per year). They live in a natural environment, and eat a 100% vegetarian diet, without the use of hormones (there are no hormones approved for use in bison by federal regulations) or steroids. US inspected and passed by Department of Agriculture. dartagnan.com. Try All Our Bison Products: Ground patties; Ground meat; Top sirloin steak; Rib-eye steak.
Serving Size: 4oz raw
Servings Per Container: 2
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 25|
|Total Fat||Amount Per serving 2.5g||3%|
|Saturated Fat||Amount Per serving 1g||5%|
|Trans Fat||Amount Per serving (-)|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 80mg||27%|
|Sodium||Amount Per serving 60mg||3%|
|Total Carbohydrate||Amount Per serving 0g||0%|
|Dietary Fiber||Amount Per serving (-)||(-)|
|Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 24g||48%|
Directions Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection. Follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
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