Lean but beautifully marbled, which makes for a fast cook and an incredibly tender bite. Salt it an hour ahead, get the oiled skillet burning hot, and sear it a couple minutes a side. Pull it at 120F and a 10-minute rest will bring it to a beautiful 130 medium-rare.
On the grill it's lean enough that it won't flare, but it moves fast, so stay close. Finish it with a pat of butter mashed with thyme and garlic, melting over the top.
Or reverse sear it, bringing it up in a 225F oven, grill, or smoker to 110F internal before a hard sear, for edge-to-edge pink.
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
The filet is cut from the tenderloin - a muscle tucked under the spine that does almost no work, which is exactly why it's the most tender cut on the steer. 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. The name is French, filet mignon, meaning dainty fillet, a holdover from the era when French kitchens set the template for fine dining.
