A dramatic bone-in bison rib chop, averaging about 40 oz, with rich, mineral-forward red-meat flavor and a lightly sweet finish. Pasture-raised bison is leaner than traditional beef, so this showpiece cut is best cooked with care—reverse seared, grilled, or smoked and finished hot to medium-rare. Great for sharing, slicing at the table, and serving with roasted potatoes, charred vegetables, chimichurri, or a simple steak sauce. Sold frozen.