Lean and tight-grained, built to soak up flavor and cook quick. Salt and season it, get the oiled pan or grill smoking hot, and sear it 3-4 minutes a side. Pull it at 120F for a 130 medium-rare, rest it 5 to 10 minutes, then slice it thin across the grain. Don't take it past medium, because there's no fat in here to save you.
On the grill it's in its element, and lean enough that flare-ups aren't a worry. Want to up the ante? Marinate it a few hours ahead with soy, a crushed garlic clove, a little brown sugar, and some citrus.
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.
Flank
Flank comes from the flank primal, the belly wall just behind the plate and below the loin. It's a hard-working sheet of muscle, which is why it's lean and why the grain runs so visibly down its length. That same grain is the instruction: cook it hot and fast, slice it thin across those fibers, and a tough-sounding cut turns tender and feeds a crowd. It's the cut behind the old “London broil,” which was never really a cut at all but a method: broil it hot, then slice it thin across the grain.
