A third of a pound of dry-aged beef, packed loose so it eats juicy instead of dense. Get the grill or a flat-top screaming hot and lay them on. Sear 3-4 minutes on the first side and a little less on the second, flipping once, and add cheese in the last minute so it melts down the sides.
On the grill, leave them alone while they cook. Pressing them just squeezes the good stuff out into the fire, and every drop that hits the coals is flavor. Toast the buns in the beef fat while the burgers rest. It takes thirty seconds and it makes all the difference.
If you'd rather smash them, do it on a flat-top and do it once, in the first thirty seconds, before any juice has come up. After that, hands off.
Your order, 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 same beef as our steaks, portioned into a third-pound patty and packed loose. Four to a pack, 28 days dry-aged, no filler. The burger owes its name to Hamburg, Germany, not to ham. German emigrants ate minced Hamburg steak on the ships over, and the name crossed the Atlantic with them.
