Brown them hard first, working in batches so they sear instead of steam. Deglaze the pan with red wine before any liquid goes in and you'll taste the difference. Then simmer them low in stock and vegetables, either at a bare bubble on the stove or covered in a 325F oven, and give it two to three hours. It's done when a cube gives with no resistance, not when the clock says so, and it's better the next day.
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
Stew meat is trim off the hardworking cuts, chuck and brisket mostly, cubed and ready for the pot. Same muscles that make a pot roast worth waiting for, just cut small so they get there faster. No mystery trim, no odds and ends from somewhere else, and nothing in the package that didn't come off our own cattle. Stew may be the oldest recipe there is. The world's oldest written recipes, Babylonian clay tablets from around 1750 BC, are mostly stews, twenty-five of them on a single tablet.
