So tender it asks for nothing but a hot, fast sear. Salt it ahead, get a hot oiled pan or the grill going, and sear it 3-4 minutes a side. Pull it at 120F, rest it 10 minutes, then slice it against the grain.
On the grill it's even and forgiving, which makes it a reliable cook no matter your skill level. Add butter and thyme to the skillet at the end, or lay a pat on top while it rests.
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.
Chuck
The flat iron sits in the top blade of the shoulder, split down the middle by a band of connective tissue that made the whole muscle worthless for anything but the grinder. Nobody thought to cut around it until 2002, when a beef industry study went hunting for value in the chuck and did exactly that. What's left once that seam is trimmed away is a uniform, well-marbled steak that ranks second most tender on the animal, behind only the tenderloin, and it takes its name from the shape, which looks like an old clothes iron. The same research turned up the Denver a few years later.
