Calories in DArtagnan Bison, Rib-Eye Steak

There are 130 calories in one serve (112.00 g ) of DArtagnan Bison, Rib-Eye Steak. The Nutrition Facts panel below displays calories and nutrient information for per 100g and other amounts of DArtagnan Bison, Rib-Eye Steak:

Nutrition:

Nutrition Facts

Amount Per Selected Weight

Calories 116

Total Fat (g) 2
Saturated Fat (g) 1
Kilojoules 485
Sodium (mg) 71
Alcohol (g) 0
Cholesterol (mg) 0
Total Carbohydrate (g) 0
Dietary Fiber (g) 0
Sugars (g) 0
Protein (g) 21

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Food Details

On a per 100 gram basis, there are 116 calories, 21g protein, 2g fat, and 0g carbohydrates in DArtagnan 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.

DArtagnan Bison, Rib-Eye Steak Ingredients

Food Notes

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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