You get filet tenderness, plus a bone that provides richness and depth of flavor. It also insulates, so that side will run rare and need a little extra attention. Salt it ahead, get the oiled pan hot, and sear it hard on both sides, plus an extra 30 seconds per side, including the bone edge. Baste it with butter, a smashed garlic clove, and a sprig of thyme, spooning it over the top until it glistens, then finish it in a 400F oven and pull it at 120F internal for a beautiful 130 medium-rare after the rest.
On the grill, point the bone toward the heat and it'll cook more evenly.
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
Same tenderloin as our boneless filet - the most tender muscle on the steer - but left on the bone, which carries extra flavor into the meat and keeps it juicy through the sear. Our custom grain finish and 28 days of dry-aging put marbling into a cut that usually goes without, so it eats more buttery than a filet normally does. Here's the twist: in France, filet mignon means pork, not beef. The name stuck to beef in America thanks to the writer O. Henry, who slipped filet mignon into a 1906 short story and made it shorthand for luxury.
