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Select a Cut for Proper Preparation

Proper cooking begins with understanding the cut. Each guide below outlines preparation, internal temperatures, and resting methods so that what leaves our counter is finished correctly in your kitchen.

Bison Ribeye

Leaner. Structured. Distinct.

About the Cut

Bison is naturally leaner than beef, with a firmer texture and robust flavor. While this ribeye retains some marbling, it requires more restraint than beef.

Lower fat means less forgiveness. Precision matters.

How to Cook It Properly

Preparation

Bring to room temperature
Pat completely dry
Season lightly

Cooking Method

Medium-high heat
Sear 2–3 minutes per side
Cook rare to medium-rare only

Target internal temperature: 120–125°F

Resting

Rest 8–10 minutes

Important

Do not overcook.
Lean meat dries quickly.

This Is Butchery, As It Should Be.

Teodora’s is for people who care how their food is raised, handled, and prepared.

For those who value trust over speed.

And for customers who believe quality is worth doing properly.

If that sounds like you, you’re in the right place.