The roast that's begging to be cooked like a steak. Season it Santa Maria style with salt, pepper, and garlic, then sear all sides over medium-high heat. Pull it at 120F for a 130 medium-rare finish, rest it 15 minutes, then slice it thin against the grain, but mind that it switches direction halfway through the roast.
On the grill, sear it over the fire for the char, then move it to the cool side to finish through. Serve it with a spoonful of salsa or chimichurri.
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
Tri-tip is the triangular muscle off the bottom sirloin - well-marbled, bold, and beefy. One roast, cut like a steak, and enough of it to feed the whole backyard. Tri-tip is the centerpiece of Santa Maria barbecue, California's own live-fire tradition, grilled over red oak the way Central Coast ranches have cooked beef since the 1800s. The cut itself was ground into hamburger until the 1950s, when a Santa Maria butcher named Bob Schutz sold it whole and made it the star.
