The Sunday roast that becomes Monday's sandwich. Lean, close-grained, and made to slice thin.
Sear it, roast it low, and carve it thin at the table while everyone waits. What's left is next week's lunch, and honestly that might be the better half.
There's no fat in here to hide behind, so keep the heat low and pull it early, knowing carryover cooking will keep the temp rising 10 degrees or more. Salt it ahead, sear all sides, then roast it at 300F until it hits 120F internal, and it'll come up to a rosy 130 medium-rare while it rests. Give it 20 minutes, then slice it as thin as your knife allows, because thin is the whole game with a lean roast.
On the smoker it's low and steady, and a little smoke works well against the dry-aging. Horseradish cream and good bread, and Monday takes care of itself.
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.
Round
The round is the rear leg, lean and close-grained with a straight, clean beef flavor. It's the muscle the deli case is built on, the one that becomes roast beef and pastrami, and it earns that job by holding together under a slow roast and slicing clean without falling apart.
