Lean, versatile, and full of honest beef flavor - the steak that's always in your corner.
A simple, quiet weeknight family meal or a dressed-up dinner party with friends. This cut will earn your affection over the course of the meal, and the dense beefy flavor brought out from the dry-age will make you want seconds.
Lean, honest, all beef flavor, and salting it early tenderizes while it seasons. Salt it a couple hours ahead, then hit it with high heat in a hot oiled pan or on the grill for a few minutes a side. Pull it at 120F and rest it 10 minutes for a 130 medium-rare. A butter, thyme, and garlic baste in the pan, or a pat on top for the rest, takes this from staple to celebration.
On the grill it's lean enough that flare-ups aren't a concern, and it takes a hard sear beautifully.
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.
Loin
Cut from the top sirloin, just behind the short loin, the sirloin is lean and firm with straightforward beef flavor. It cooks fast and slices clean - a dependable steak that doesn't need an occasion. There's a fond old story that an English king loved a loin of beef so much he knighted it Sir Loin. It's a myth, told of three different kings; the real root is the French surlonge, over the loin.
