For the deepest flavor, roast the bones first, spread on a sheet at 400 to 450 until well browned, 30 to 40 minutes.
Into a big pot with cold water to cover, a splash of vinegar to draw the minerals from the bone, and a few aromatics, onion, carrot, celery, peppercorns. Bring it up, then drop to the barest simmer and leave it 12 to 24 hours, skimming the foam early. Strain.
When it chills it should set up like jelly, that's the collagen, and that's how you know you did it right. A week in the fridge, months in the freezer.
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
Bones from our own heritage Black Angus, a true butcher's mix saved for the pot rather than wasted, from the same cattle as every steak we sell. Every bag is a little different, whatever the week's butchering gives, some pieces heavy with meat and others dense with the joint and knuckle that give a broth its body and set it up like jelly in the fridge.
Bone broth isn't a wellness fad, it's the oldest use of an animal there is: long before stock cubes, every kitchen simmered the bones, because throwing them out was unthinkable as it made everything cooked after it taste better.
