Sun Fed Beef

04/07/2024

Time to finishing closing up this wonderful chapter of farming!
The machinery was put away in good operating condition and hopefully some other farmer can make good use of it.

Opens: April 9th at 6:00pm Closing: April 16th at 6:00pm Inspection: April 16th, 9:00 - 4:00 After selling the cattle and discontinuing operations, the family h

01/04/2021

Friends! (We’re back! Just for this week!!)

We hope the New Year finds you safe and well. We wanted to thank you again for the outpouring of sincere support over the last few months and to let you know that there will be one last opportunity to purchase SunFed products at the market.

Sun Fed Beef will be attending a few GrowNYC Greenmarkets this weekend for one last time. We have a very limited inventory left but would like to make it available to you.
We have:
Grass Fed Ground Beef & Grain Ground Beef - $6 per lb
Bone in Chicken Breast - $7 per lb
Chicken Soup Bone parts - $1.50 per lb
Beef Knuckle Bones - $5 per lb
Ground Lamb - $14 per lb

In addition we will reopen our online store on Monday January 4th at 12noon until Wednesday January 6th at 12noon so that you will have the opportunity to pre order products for the specific markets we will attend.

This coming weekend we will be attending the following markets:

Friday January 8th - West 97th Greenmarket - W 97 St Btwn Columbus and Amsterdam
Manhattan, NY 10025
Saturday January 9th - Sunnyside Greenmarket - Skillman Ave Btwn 42nd and 43rd Sts
Queens, NY 11104
Sunday January 10th - Jackson Heights Greenmarket - 34th Ave and 78th St
Queens, NY 11372

12/18/2020

Last week to get out Sunfed pork & beef and (ground lamb) we're offering a blow out sale to wish you all farewell!

GS & Gn Ground - $6 per lb
Chicken Breast- $7 per lb
Chicken Soup Bone Parts - $1.50 per lb
Wings - $1 off per lb ($7 per lb)
Bone Broth and Bolognese- $6 per container
Knuckle Bones- $5 per pound

11/30/2020

Dear Friends & Customers,

We wanted to inform you personally that Sun Fed Beef will officially be closing our business at the GrowNYC Greenmarkets. After more than 50 years of farming and eleven years of serving our dedicated NYC customers, we have decided to retire. We are truly grateful for your devoted patronage over the years, especially during these unprecedented times. It was the honor of our family farm and our NYC sales team to provide you with the highest quality meat for your table.

While we know this news is bittersweet, we want you to have access to our remaining stock of inventory that you have come to love. Below is all the information on how you can get your last taste of Sun Fed:

You can still have access to our products from December 3rd, 2020 until December 20th at our remaining Greenmarket Locations:
Thursday:
Columbia Greenmarket - Broadway & W 114th St, New York, 10025
Friday:
West 97th Greenmarket - 97th St & Columbus ave &, Amsterdam Ave, New York, NY
Saturday:
Sunnyside Greenmarket - Skillman Ave btwn 42nd &, 43rd Ave, Sunnyside, NY 11104
Tribeca Greenmarket - Greenwich St between Chambers and, Duane St, New York, NY 10013
Staten Island Greenmarket - Marsh Ave &, Ring Rd, Staten Island, NY 10314
Sunday:
Jackson Heights Greenmarket - 34th Ave & 79th Street &, 80th St, Jackson Heights, NY 11372
Cortelyou Greenmarket - Cortelyou Road btw Argyle Road &, Rugby Rd, Brooklyn, NY 11226

Also, our online store: sunfedbeef.com/preorder will still be accessible every Monday at 12noon - Wednesday 12noon until December 16th.

We truly appreciate your loyalty and support.
Harmon Hoff & Eve Ann Shwartz
Sun Fed Beef from Maple Avenue Farms

Sun Fed Beef will officially be closing our business at the GrowNYC Greenmarkets as of December 20th.  After more than 50 years of farming and eleven years of serving our dedicated NYC customers,  we have decided to retire. We are truly grateful for your devoted patronage over the years, especiall...

10/26/2020

The greatest part of working the markets is being around so many other amazing farms. Took this Hudson Valley Farm duck and stuffed it with oranges to roast Peking style.
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10/24/2020

It’s a brisk(et) day

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10/10/2020

Good Morning! All our markets have a select amount of pasture raised lamb this weekend! Get it while you can!
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10/09/2020

This weeks recipe is LONDON BROIL 💂‍♂️a great and easy economic cut of top round for marinating and serving sliced by itself or in salad & sandwiches!

Ingredients
Top Round London Broil
2 Tbsp olive oil extra virgin
4 cloves garlic thinly sliced
½ tsp chili flakes
1 Tbsp parsley chopped
salt and pepper to taste

Marinade
6 cloves garlic minced
1 lemon zest
4 Tbsp parsley chopped
2 Tbsp thyme chopped
2 Tbsp rosemary chopped
¼ c olive oil extra virgin
1 lemon juiced

Instructions
Mix all marinade ingredients in a bowl. Coat the steaks thoroughly and refrigerate for at least 30 minutes or overnight. Let steaks sit at room temperature for 30 minutes before cooking
Preheat oven to 375°F.
Preheat cast-iron skillet or grill pan on medium-high heat.
Sear Top Round London Broils on all 6 sides, for 1-2 minutes per side. Transfer to sheet pan and finish in oven. Roast for 5-8 minutes, or until thermometer inserted in thickest part reads 120°F. Let rest for at least 8 min before slicing.
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09/17/2020

The weather is changing so we made some Cuban with our chorizo and ground beef paired with a poor man's michelada right out of the can.
*Recipe Below*
INGREDIENTS
2 tablespoons extra-virgin olive oil
2 medium-size yellow onions,
peeled and chopped
2 ounces dried chorizo, diced
4 cloves garlic, peeled and minced
1 1/2 pounds ground beef
Kosher salt and freshly ground
black pepper
4 ripe tomatoes, chopped, or
one 28-ounce can whole tomatoes,
drained and crushed
2 tablespoons red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives.

PREPARATION

Step 1
Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
Step 2
Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
Step 3
Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
Step 4
Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

08/22/2020

We have rabbit this summer and that means rabbit ragu with homemade pasta. We get our pasteurized from our neighbors at Deep Spring Farms. Look for it at our markets 👀
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07/24/2020

Andre Soltners Roast Chicken
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2 sprigs fresh thyme
3 sprigs fresh tarragon, removing and reserving the leaves of 1 sprig
2 small white onions, halved
1 poussin or small chicken (about 20 ounces)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons peanut oil
2 sprigs fresh parsley
1/4 cup white wine
1/4 cup chicken broth
2 tablespoons minced Italian parsley
1 tablespoon butter
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Step 1
Preheat the oven to 450 degrees. Place the thyme, 2 of the tarragon sprigs, the parsley sprigs and onions in the cavity of the chicken; season inside and out with the salt and pepper.
Step 2
On the stove, heat a roasting pan over high heat. Add the peanut oil and the chicken and brown on all sides, about 1 to 2 minutes per side. Remove from the heat and place in the oven. Roast for 20 to 25 minutes, basting frequently, or until a meat thermometer reaches between 158 and 160 degrees when inserted in the thigh.
Step 3
Immediately drop 1 teaspoon of water in the roasting pan, close the oven door and turn off the heat. After 3 minutes, remove the pan from the oven and place the bird on a platter. Carefully drain the fat from the pan and place on top of the stove over medium heat. Add the wine and, using a wooden spoon, scrape the pan well. Add the chicken broth, the reserved tarragon leaves and the parsley. Simmer for 2 minutes and then remove from heat. Whisk in the butter and serve immediately over the chicken.


@ Brooklyn, New York

06/25/2020

Time for our weekly Bone Broth! Made in house and available for purchase at market. Or follow the recipe below! Perfect for stocks and braises or just drink straight out of the bottle.
INGREDIENTS:
3 pounds of bones (pork trotters, beef knuckle/neck bones)
1 carrort, chopped
1 large onion quartered
1 teaspoon acid (apple cider vinegar, wine)
2 tablespoons fish sauce or soy sauce
8 cups of water
PREPARATION
1) add all ingredients to large pot and bring to boil
2) Reduce heat to simmer and cook uncovered for 8-12hrs. The longer it Cooks the more collagen you convert to gelletin. (i.e your stock gets tons of body to it). If using a pressure cooker only cook for 1.5-2hrs on high.
3) strain broth through a fine mesh collander into another not. Discard solids and throw back on high heat until thick and syrupy of you want to reduce demi-glace.
4) If you choose the demi-glace route then pour and reduce the broth into ice cube trays and freeze. Each cube can be reconstituted with one quart of water to make quick broth.
Want more recipes??? Check out the recipe page on our website! Link in bio. ·
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