Unusually well marbled for a roast this tender, but it still needs gentle heat to protect it. Salt it well, then roast it at 250F, in the oven or on the smoker, until the center reads 120F. Crank the heat and sear all sides hard in oiled cast iron for a deep crust. Rest it 15 minutes and slice it thick, and you'll get a rosy 130 medium-rare that cuts like soft butter.
On the grill, run it low and indirect on the cool side with the coals banked, or a burner off if you're on gas, holding around 250F until it reads 120F. Then sear it hard over the fire at the end. That's a reverse sear, and it's exactly what this roast wants, because the slow start cooks it evenly all the way through. Finish it with thyme butter or a red wine pan sauce.
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.
Loin
The tenderloin is the long muscle beneath the spine that does almost no work - which is why it's the most tender cut on the steer. Tender and lean usually go together, but our custom grain finish and 28 days of dry-aging bring marbling to a muscle that normally goes without, so this one eats richer than a tenderloin has any right to. This whole muscle is where filet mignon is cut. Roasted whole from the center, it becomes the classic chateaubriand, a dish named for François-René de Chateaubriand, the French writer and statesman whose chef first cooked it for him in 1822.
