Heritage Black Angus · Grass-Fed, Grain-Finished · 28-Day Dry-Aged
Hanger Steak
The butcher's secret - the most flavorful steak in the animal, and there's only one per steer.
Big, deep, mineral-rich beef flavor and a loose, juicy grain that drinks up a marinade. Sear it hot, slice it thin against the grain, and it eats like a steak that costs twice as much.
Loose-grained and fast, and it takes a marinade beautifully. Salt and season it, get a skillet or the grill ripping hot, and sear it a couple minutes a side. Pull it at 120F for a 130 medium-rare, rest it 5 to 10 minutes, then slice it thin against the grain, which runs the length of the steak. There's a line of sinew down the center, trim it out before or after. Cut it right and it eats like a steak that costs twice as much.
Want to gild it? Marinate a few hours ahead in olive oil, a splash of soy, some citrus, and a smashed garlic clove.
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.
Plate
The hanger hangs off the diaphragm, between the last rib and the loin, and there's exactly one per steer. Butchers called it the hanging tender, and the butcher's steak, because they kept it for themselves. It's loose-grained and open, which is why it drinks up a marinade and carries more deep, mineral-rich flavor than almost anything else on the animal.
