Raised near Lacombe, AB Canadian Rangeland's bison (also known as buffalo) are free-roaming year-round. Compared to other steak cuts, the ribeye would have the most marbling since it's cut from the front ribs of the bison. You don't need to worry about it being gamey, bison actually tends to be a bit more delicate (some would say sweeter) than beef. Its high concentration of iron gives it an earthy flavour as well. Bison is also higher in protein but lower in fat, cholesterol, and calories than beef. 

COOKING TIP: If you're trying to cut down the calories at your next BBQ, these bison ribeyes are a great option. You can treat bison steaks the same way you would beef, just keep in mind that they'll cook faster because of the lower fat content. To make sure they don't dry out, keep an eye on the internal temperature. You're looking for 145°F for medium-rare. PS. A hot pan will also do the trick.