Heart is a working muscle, so it eats like a lean steak with a deeper, beefier flavor. Trim off the fat, silver skin and valves, then slice it into half-inch steaks. Salt them, sear hot a couple minutes a side, and pull at 120F for a 130 medium-rare. Rest 5 minutes and slice thin across the grain.
For the grill, cube it and marinate a few hours in citrus, soy, olive oil and garlic, then skewer and cook it fast over high heat.
Your order, 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.
What it is
The heart is the hardest-working muscle on the animal, which is why it's lean, firm and full of flavor. It carries CoQ10, iron, zinc and B vitamins, and it's the organ most people try first because it cooks and tastes like steak.
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