Brown it hard and give it room, because steam is the enemy of a good sear. Leave it loose for tacos, sauce, and chili, or form it into patties.
On the grill or flat-top, smash it thin on a screaming surface for lacy, crisp edges. That 80/20 gives you room to season and holds its moisture. Salt, pepper, and a hot surface is all a great burger really needs.
Your beef, 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.
Where it comes from
The trim off every cut we sell, ribeyes and strips and filets included, ground together at 80/20. Same cattle, same 28 days of dry-aging, same marbling. No filler, ever. Ground beef was part of a 19th-century health craze, brought on by a doctor named James Salisbury, who prescribed minced beef patties to his patients. He's where Salisbury steak got its name.
