Buy it Again
High Plains Bison New York Strip All Natural - 8 Oz
Bison, New York Strip
The Choice: 1. Caliroes: 380 kcal; Fat: 19 g; Cholesterol: 90 mg. 2. Calories: 638 kcal; Fat: 50 g; Cholesterol: 152 mg. 1. Bison ribeye (high plains, LLC) independent lab study, separate lean and fat, trimmed to 1/8 in fat, raw. 2. USDA data for beef ribeye, separable lean and fat, trimmed to 1/8 in fat, prime, raw. High Plains Bison New York Striploin has 380 calories, 19 g of fat and 90 mg of cholesterol compared to 638 calories, 50 g of fat and 152 mg of cholesterol in beef striploin. 40% fewer calories. 62% less fat. 40% less cholesterol compared to USDA data for beef striploin. The smart choice. All natural (Minimally processed, no artificial ingredients). Always. No hormones (The USDA does not permit the use of hormones in raising bison). No antibiotics. Delicious for grilling. Chilled Exclusively by Air: Raised naturally without hormones (The USDA does not permit the use of hormones in raising bison) or antibiotics, out 100% pure bison is Chilled Exclusively by Air and humanely processed under strict guidelines to provide the best tasting, highest quality meats. US inspected and passed by Department of Agriculture. HighPlainsBison.com. Visit HighPlainsBison.com to explore our collection of bison cooking tips and recipes.
Serving Size: 1package
Servings Per Container: 1
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 19g||24%|
|Saturated Fat||Amount Per serving 6g||30%|
|Trans Fat||Amount Per serving 0.5g|
|Polyunsaturated Fat||Amount Per serving 0.5g|
|Monounsaturated Fat||Amount Per serving 6g|
|Cholesterol||Amount Per serving 90mg||30%|
|Sodium||Amount Per serving 100mg||4%|
|Potassium||Amount Per serving 800mg||15%|
|Total Carbohydrate||Amount Per serving 0g||0%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 53g||0%|
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 products 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. Bison Cooking Tips: Cook to tenderness. Bison steaks are lean and will lose tenderness when cooked past medium. Even those who order beef well-done will prefer a medium-rare bison steak. Check Temperature: Trust your meat thermometer, not your eyes! Cook your bison steak to an internal temperature of 120-125 degrees F. Love it! Let it rest. Allow the flavorful juices to spread before you cut your steak. Let it rest for double the time of beef. Keep refrigerated.
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