Small cuts, so the margin between perfect and overdone is thinner than on a full filet. Salt them an hour ahead, get the oiled pan hot, and give them a minute or two a side. Pull them at 120F and rest them 5 minutes for a beautiful 130 medium-rare, and trust a thermometer over a timer on something this size.
On the grill, run them hot and fast over direct heat, and thread them on a skewer if your grates are wide. Finish them with thyme butter, or build a quick red wine pan sauce in the drippings while they rest. Medallions also take a cracked peppercorn crust or a mushroom sauce better than any other cut we sell.
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
Cut from the tenderloin - the same melt-in-your-mouth muscle as our filet mignon - in smaller, more versatile portions. Our custom grain finish and 28 days of dry-aging bring marbling to a muscle that normally goes without, so these eat richer than their size suggests. Here's what makes filet scarce: there are only two tenderloins on the whole animal, one on each side of the spine, and together they come to barely one percent of the steer. That scarcity is why filet carries the price it does.
