Long and open-fibered, which is why it cooks fast and drinks up a marinade. Salt and season it, get the grill or oiled cast iron ripping hot, and sear it a couple minutes a side. Pull it at 120F for a 130 medium-rare, rest it 5 to 10 minutes, then slice it thin across the grain, which runs the long way down the steak. Cut it wrong and it eats chewy, cut it right and it eats like a much more expensive steak.
On the grill it's right at home, since it's thin, it's fast, and a little char is the point. Feeling fancy? Marinate it a few hours ahead in olive oil, a splash of soy, whatever citrus you've got laying around, and a clove of garlic smashed to smithereens.
Your steak, vacuum-sealed and flash-frozen at peak freshness, packed with dry ice and shipped to arrive within 48 hours. Keep frozen until you're ready; thaw in the refrigerator 24 hours before cooking.
Our heritage Black Angus cattle are raised with intention—on open Tennessee pasture and finished with purpose. Every cut is hand-selected at peak quality—dry-aged, hand-butchered, and flash-frozen to preserve exceptional marbling, tenderness, and flavor. It's beef the way it was meant to be—rich, rewarding, and never ordinary.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal—it's part of who we are. Whether you're ordering a ribeye for the weekend or choosing a gift from our Farm Shop, we want you to feel confident and cared for. If something's not right, we'll make it right. Simple as that.
When you choose better beef, you deserve better service.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
Loin
Bavette comes off the bottom sirloin. The fibers run long and open rather than tight, which is why it takes marinade better than almost anything and why it carries so much flavor. In France it's the bistro steak, the one that never made it to the white-tablecloth menu and got better for it. The name is French for bib, after the loose, flaring shape of the cut.
