This is the burger you build a cookout around. Get a hot fire going and sear it hard, 4-5 minutes a side for medium, with one flip and no fussing. Never press it, and give it room, because a half pound of beef needs space to sear rather than steam. Let it rest a couple minutes before it hits the bun so the juices settle instead of running out the back. It's thick enough to take a real crust while the middle stays pink, which is the whole reason to buy a burger this size. Cheese, a toasted bun, and get out of the way.
Your beef, 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.
Where it comes from
The same beef as our steaks, portioned heavy and left alone. Over a half pound each, four to a pack, 28 days dry-aged, no filler. Too thick to smash, which is the point. The first American hamburger, by the Library of Congress's reckoning, came off a New Haven lunch counter called Louis' Lunch in 1900. It's still open, still cooks them in the original cast-iron broiler, and still won't let you put ketchup on one.
