The primal every New York Strip is cut from, dry-aged and kept whole as a roast for the holiday table. Or be your own butcher and cut your strip steaks exactly how you like.
Roast it whole and carve thick slices of New York strip for a full table, or play butcher and cut your own steaks: two-inch steakhouse strips, or thin slices for the best steak sandwich you've ever made.
Give it time to thaw. A roast this size needs a few days in the fridge to thaw all the way through, so plan ahead.
The night before, salt it well on every side and leave it uncovered in the fridge. The outside will look dry, and that's the point: a dry surface turns into a deep, crackling crust.
Take it out of the fridge an hour or two before it goes in so it cooks evenly. Roast it at 250F, in the oven or on a grill or smoker, until the center reads 120F, then blast the heat for ten minutes to crisp the crust. Rest it 30 to 45 minutes before carving so the juices stay in the meat and off the board.
Cutting steaks instead? Use a long, sharp knife and slice straight across the roast as thick as you like.
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.
Loin
The striploin is the top loin, the long muscle that runs along the back between the rib and the sirloin, and it's where every New York strip steak comes from. It has a tighter grain and a firmer bite than the ribeye next door, with a big, beefy flavor that 28 days of dry-aging only deepens. Kept whole, it's one of the great holiday roasts. Sliced across, it's a row of strip steaks cut exactly the way you like them.
