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Sun Fed Beef & Pork

Home
Welcome
Our Farm
Our Beef
Our Pork
Gallery
Recipes
Locations
Pre-Order
  • SEAR
  • BRAISE
  • ROAST
  • SAUSAGE
  • GROUND
  • NOSE TO TAIL


SEAR

Porterhouse
Porterhouse

Our porterhouse steaks are the perfect steakhouse combination of NY strip and tenderloin rolled into one thick-cut monster. This bone-in steak is great when you want to impress friends or in-laws. Sear it hard and fast, and finish it in the oven. 

Tenderloin
Tenderloin

The most tender steak works great as a quick sear finished in browned butter with thyme and garlic.

New York Strip
New York Strip

This boneless steakhouse cut has the full flavor and juiciness of a ribeye but much leaner. Our never-fail marinade for the perfect grilled steak is a mixture of equal parts olive oil, balsamic vinegar, Worcestershire sauce and soy sauce, mixed with a spoonful of Dijon and minced garlic, with salt and pepper to taste.

T-Bone
T-Bone

Grill this classic bone-in cut to a medium rare with generous amounts of salt and pepper. Serve with grilled leeks and portobello caps. The difference between this cut and the porterhouse is the size of the tenderloin and NY strip steaks. If you love NY strip, then this is the way to go!

Boneless Ribeye
Boneless Ribeye

Our boneless ribeye steak is a very flavorful, tender and well-marbled searing steak that doesn't need anything but salt and pepper (and maybe some lemony grilled asparagus!

Bone-In Ribeye
Bone-In Ribeye

One of our favorite cuts. It has a ton of flavor and is well-marbled. Just throw it in a smoky, spicy dry rub, and grill over medium high heat until beautifully charred

Skirt Steak
Skirt Steak

Loose-grained and awesome flavor makes this a favorite for grilling on an open flame or searing up with a quick lime marinade and an anchovy and shallot jus.

Flank Steak
Flank Steak

A fantastic steak for marinating and grilling up for a small party.  Our old time classic is throwing some italian dressing on it for an hour and then finishing it off over some hot coals.

Sirloin Filet
Sirloin Filet

A great alternative to filet mignon.  This guy is much fuller in flavor and will change the minds of any tenderloin lovers.

Top Sirloin
Top Sirloin

Boneless and lean, this cut is the perfect balance of tenderness and full flavor. Grill it up, and serve with a fresh herb butter with chives and rosemary and grilled tomato slices.

Picanha
Picanha

This flavorful steak comes from Brazil where it is called Picanha. It's cooked on a rotisserie while it bastes in its own juices and then sliced off the skewer at the tables of Churrascarias throughout the country. Even if you don't have a rotisserie in your kitchen, cooking this on low with the fat cap down lets the juices render out for basting and a high heat finish will give it a beautiful char.

Bavette
Bavette

A thicker cousin of the skirt steak, this loose-grained cut is becoming a popular option among chefs where you'll see it on NYC menus as "Bavette Steak". It great for marinating, grilling and stir frying. Just make sure you cut against the prominent grain when carving.

Sirloin Tip Filet
Sirloin Tip Filet

The Tip Filet is a quick and easy lean medallion that is great as a substitute for Filet Mignon.

Denver Steak
Denver Steak

This versatile steak has the highest amount of marbling of any steak. It works great on the grill, seared in a pan or braised until falling apart and delicious.

Chuck Eye Steak
Chuck Eye Steak

Often called the "Poor Man's Ribeye", the Chuckeye Steak contains the same muscles as a Ribeye and is a great value for its flavor and juiciness. They also moonlight as a great braising option if you decide the weather calls for a stew instead of a steak.

London Broil
London Broil

The traditional cut for roast beef, this thick cut from the top round is a lean, pan-roasting steak that is delicious when cooked medium-rare and sliced thinly.

Shaved Steak
Shaved Steak

1/8" thinly-sliced beef great for carpaccio, cheese steaks or stir-fries.

Stir Fry Strips
Stir Fry Strips

Thinly-sliced strips ready for a marinade and then quick sear in the wok. Perfect for quick dinners.

$32 / $34
Tenderloin
The most tender steak works great as a quick sear finished in browned butter with thyme and garlic.
$32 / $34
$24 / $26
NY Strip
This boneless steakhouse cut has the full flavor and juiciness of a ribeye but much leaner. Our never-fail marinade for the perfect grilled steak is a mixture of equal parts olive oil, balsamic vinegar, Worcestershire sauce and soy sauce, mixed with a spoonful of Dijon and minced garlic, with salt and pepper to taste.
$24 / $26
$22 / $25
Porterhouse
The perfect steakhouse combination of NY strip and tenderloin rolled into one thick-cut monster. This bone-in steak is great when you want to impress friends or in-laws. Sear it hard and fast, and finish it in the oven.
$22 / $25
$21 / $24
T-Bone
Grill this classic bone-in cut to a medium rare with generous amounts of salt and pepper. Serve with grilled leeks and portobello caps. The difference between this cut and the porterhouse is the size of the tenderloin and NY strip. If you love NY strip, then this is the way to go!
$21 / $24
$21 / $24
Boneless Ribeye
A flavorful, tender and well-marbled searing steak that doesn't need anything but salt and pepper.
$21 / $24
$20 / $23
Bone-In Ribeye
One of our favorite cuts. It has a ton of flavor and is well-marbled. Just throw it in a smoky, spicy dry rub and grill over medium high heat until beautifully charred.
$20 / $23
$21 / $23
Flatiron
The second most tender steak is an anomaly. A full-flavored lean cut from the chuck that is awesome seared on high with just salt.
$21 / $23
$21 / $22
Skirt
Loose-grained and awesome flavor makes this a favorite for grilling on an open flame or searing up with a quick lime marinade and an anchovy and shallot jus.
$21 / $22
$21 / $22
Flank
A fantastic steak for marinating and grilling up for a small party. Our old time classic is throwing some italian dressing on it for an hour and then finishing it off over some hot coals.
$21 / $22
$21 / $22
Hanger
Called the butcher's steak for a reason. There's only one hanger on each steer and its got a ton of flavor. Loose-grained and great served medium-rare but just make sure to slice it against the grain.
$21 / $22
$21 / $22
Sirloin Filet
A great alternative to filet mignon. This guy is much fuller in flavor and will change the minds of any tenderloin lovers.
$21 / $22
$18 / $20
Shoulder Tender
Perfectly portioned for one. This steak is the third most tender and great in a hot pan or sous-vide.
$18 / $20
$18 / $19
Top Sirloin
Boneless and lean, this cut is the perfect balance of tenderness and full flavor. Grill it up, and serve with a fresh herb butter with chives and rosemary and grilled tomato slices.
$18 / $19
$18 / $19
Picanha
This flavorful steak is a favorite in Brazil. Cooked on a rotisserie while it bastes in its own juices and then sliced off the skewer at the tables of Churrascarias throughout the country. Cook high and mind the grain.
$18 / $19
$16 / $18
Tri-Tip
A favorite on the West Coast. This cut is great covered in a Santa Maria rub and roasted fast for carne asada.
$16 / $18
$16 / $18
Bavette
A thicker cousin of the skirt steak, this loose-grained cut is becoming a popular option among chefs where you'll see it on NYC menus as "Bavette Steak". It great for marinating, grilling and stir frying. Just make sure you cut against the prominent grain when carving.
$16 / $18
$13 / $15
Sirloin Tip Filet
The Tip Filet is a quick and easy lean medallion that is great as a substitute for Filet Mignon.
$13 / $15
$11 / $13
Denver
This versatile steak has the highest amount of marbling of any steak. It works great on the grill, seared in a pan or braised until falling apart and delicious.
$11 / $13
$9 / $10
Chuckeye
Often called the "Poor Man's Ribeye", the Chuckeye Steak contains the same muscles as a Ribeye and is a great value for its flavor and juiciness. They also moonlight as a great braising option if you decide the weather calls for a stew instead of a steak.
$9 / $10
$9 / $10
London Broil
The traditional cut for roast beef, this thick cut from the top round is a lean, pan-roasting steak that is delicious when cooked medium-rare and sliced thinly.
$9 / $10
$9 / $10
Shaved Steak
1/8" thinly-sliced beef great for carpaccio, cheese steaks or stir-fries.
$9 / $10
$9 / $10
Stir Fry Strips
Thinly-sliced strips ready for a marinade and then quick sear in the wok. Perfect for quick dinners.
$9 / $10

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BRAISE

Short Ribs
Short Ribs

English Cut Shortribs are great for slow braises thanks to a high amount of marbling. Cook them in a slow cooker with a little bit of wine and lots of root veggies until the meat is fall-off-the-bone tender.

Brisket
Brisket

Brisket benefits from low and slow cooking, so braise this cut in a slow cooker for several hours for meltingly tender, fall-apart meat!

Chuck Roast
Chuck Roast

Chuck roast is perfect for pot roast! Generously season with salt and pepper, sear it off in a pan, and then braise in stock with your favorite vegetables and herbs for several hours.

Stew
Stew

Like the name implies, this meat is perfect for stews! Braise slowly on the stovetop or in the oven with red wine and root vegetables to warm you on cold winter nights.

Oxtail
Oxtail

Great for stews and soups. Beef (not Ox!) only have one oxtail so it is always in high demand because of it's rich, full-flavor and the body that it adds to any stock.

Osso Bucco
Osso Bucco

An unctuous braising cut with lots of collagen and marrow. Perfect for warming those bones in the winter months.

$9 / $10
Shortribs
English Cut Shortribs are great for slow braises thanks to a high amount of marbling. Cook them in a slow cooker with a little bit of wine and lots of root veggies until the meat is fall-off-the-bone tender.
$9 / $10
$9 / $10
Brisket
Brisket benefits from low and slow cooking, so braise this cut in a slow cooker for several hours for meltingly tender, fall-apart meat!
$9 / $10
$9 / $10
Chuck Roast
Chuck roast is perfect for pot roast! Generously season with salt and pepper, sear it off in a pan, and then braise in stock with your favorite vegetables and herbs for several hours.
$9 / $10
$9 / $10
Stew Meat
Like the name implies, this meat is perfect for stews! Braise slowly on the stovetop or in the oven with red wine and root vegetables to warm you on cold winter nights.
$9 / $10
$9 / $10
Oxtail
Great for stews and soups. Beef (not Ox!) only have one oxtail so it is always in high demand because of it's rich, full-flavor and the body that it adds to any stock.
$9 / $10
$9 / $10
Boneless Shank
The boneless version of Osso Buco, this is a great lean option for braising that always returns delicious fall apart stew with full-bodied stock.
$9 / $10
$8 / $9
Osso Buco
An unctuous braising cut with lots of collagen and marrow. Perfect for warming those bones in the winter months.
$8 / $9
$8 / $9
Tongue
Brine it and braise It. The tongue has its dedicated followers for its unique flavor and texture. Works well sliced for sandwiches or pulled for tacos de lengua.
$8 / $9

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ROAST

Picanha Roast
Picanha Roast

This flavorful cut is a favorite in Brazil. It's cooked on a rotisserie while it bastes in its own juices and then sliced off the skewer at the tables of Churrascarias throughout the country. Even if you don't have a rotisserie in your kitchen, cooking this on low with the fat cap down lets the juices render out for basting and a high heat finish will give it a beautiful char.

Tri-Tip
Tri-Tip

A West Coast outdoor BBQ favorite.  This mild flavored, tender cut is great for carne asada and dusted with the classic Santa Maria rub.

Top Round Roast
Top Round Roast

Your grandfather's Roast Beef. Sliced thinly, this full-flavored cut is a great option for a dinner party and leftover steak sandwiches.

Rump Roast
Rump Roast

Traditional American Pot Roast cut. This is a lean cut from the Bottom Round that can be used either for thinly sliced roast beef or slow braised beef and stew recipes.

$20 / $22
Standing Rib Roast
This is the classic holiday prime rib roast. Perfect for impressing and feeding your family at your holiday dinner table.
$20 / $22
$18 / $19
Picanha Roast
This flavorful cut is a favorite in Brazil. It's cooked on a rotisserie while it bastes in its own juices and then sliced off the skewer at the tables of Churrascarias throughout the country. Even if you don't have a rotisserie in your kitchen, cooking this on low with the fat cap down lets the juices render out for basting and a high heat finish will give it a beautiful char.
$18 / $19
$16 / $18
Tri-Tip Roast
A West Coast outdoor BBQ favorite. This mild flavored, tender cut is great for carne asada and dusted with the classic Santa Maria rub.
$16 / $18
$11 / $12
Top Round Roast
Your grandfather's Roast Beef. Sliced thinly, this full-flavored cut is a great option for a dinner party and leftover steak sandwiches.
$11 / $12
$10 / $11
Beef Back Ribs
Also known as Beef Back Ribs, one of our butcher friends calls these guys "beef butter". They are the equivalent to Baby Back Ribs and come from the prime rib so they have a ton of flavor and are great slow roasted in a low temp oven.
$10 / $11
$9 / $10
Rump Roast
Traditional American Pot Roast cut. This is a lean cut from the Bottom Round that can be used either for thinly sliced roast beef or slow braised beef and stew recipes.
$9 / $10

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SAUSAGE

Hot Dogs
Hot Dogs

Lightly smoky with a perfect snap, our Hot Dogs will remind you of family cookouts in the summer.

Andouille Sausage
Andouille Sausage

Cajun spiced. Perfect for gumbos and stews or just making a piquant sausage sandwich.

Andouille Sausage - Smoked
Andouille Sausage - Smoked

Cajun spiced. Perfect for gumbos and stews or just making a piquant sausage sandwich.

Chorizo Sausage - Fresh
Chorizo Sausage - Fresh

Cumin, cayenne and garlic give an awesome kick to tacos, sandwiches or huevos rancheros. Or grill it whole and serve with fire-roasted poblanos and onions.

Ring Bologna
Ring Bologna

This western Pennsylvania classic is hard to find these days but pulls in many converts once they try it. Fully cooked and ready to eat with an 1.25" diameter for a nice medium-sized slice. Fry it up, or eat it cold on a sandwich with cheddar.

$12
Hot Dogs
Lightly smoky with a perfect snap, our Hot Dogs will remind you of family cookouts in the summer.
$12
$12
Andouille
Cajun spiced. Perfect for gumbos and stews or just making a piquant sausage sandwich.
$12
$12
Chorizo
Cumin, cayenne and garlic give an awesome kick to tacos, sandwiches or huevos rancheros. Or grill it whole and serve with fire-roasted poblanos and onions.
$12
$12
Kielbasa
This Polish favorite is fresh and great when served with sauted sauerkraut, pickles, rye bread and a nice grainy mustard.
$12
$12
Sweet Italian
Saute in olive oil with peppers, onions, tomato paste and fresh herbs, and serve on crusty Italian hoagies for an easy weeknight dinner.
$12
$12
Bologna
This western Pennsylvania classic is hard to find these days but pulls in many converts once they try it. Fully cooked and ready to eat with an 1.25" diameter for a nice medium-sized slice. Fry it up, or eat it cold on a sandwich with cheddar.
$12

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GROUND

Ground Beef
Ground Beef

Medium grind with about an 85/15 meat-to-fat ratio, which is perfect for burgers. Serve with all the fixins'.

Ground Beef Patties
Ground Beef Patties

Charcoal + matches + our 1/4 lb 100% grass-fed patties = the easiest BBQ you'll have this summer. No prep necessary. These guys are great for throwing an impromptu party or if you only want a quick lunch in the hot weather!
 

$8 / $10
One Pound
Well-marbled (about 80/20 meat-to-fat ratio) and very flavorful, this ground beef is excellent for burgers, meatballs and tacos.
$8 / $10
$9 / $11
1/4 Lb Patties
Well-marbled (about 80/20 meat-to-fat ratio) and very flavorful, these 1/4 lb. patties are excellent for burgers or keeping your portion sizes small.
$9 / $11

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NOSE TO TAIL

Knuckle Bones
Knuckle Bones

These bones are rich in collagen and marrow. They are great as the basis for a stock or bone broth. Combined with neck bones and roasted beforehand,the stock's deep flavor and body are unparalleled.

Liver
Liver

The most nutritious cut there is to be had. Brown thin slices in butter with crisp sage and caramelized onions.

$7 / $8
Heart
A lean nutrient-rich cut with intense iron flavoring. Our favorite preparation is to slice it thin and marinate in ginger, soy and garlic and sear it quickly on the grill or in a hot pan.
$7 / $8
$7 / $8
Liver
The most nutritious cut there is to be had. Brown thin slices in butter with crisp sage and caramelized onions.
$7 / $8
$7 / $8
Kidney
An intensely flavored cut that works well in steak and kidney pie. Soaking in milk can help to mellow the flavor.
$7 / $8
$5 / $6
Marrow Bones
Roast in the oven at 425 F for 20 minutes and you have a delicious spread for a baguette. Finish with some salt and serve with a parsley salad and lemon vinagrette to cut the rich marrow.
$5 / $6
$5 / $6
Knuckle Bones
These bones are rich in collagen and marrow. They are great as the basis for a stock or bone broth. Combined with neck bones and roasted beforehand, the stock's deep flavor and body are unparalleled.
$5 / $6
$5 / $6
Neck Bones
Meaty, full of collagen and great for making stock. They also work well as a substitute for oxtail.
$5 / $6

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RAISED BY EVE ANN SHWARTZ AND HARMON HOFF

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Sun Fed Beef and Pork, 689 Borden Road, Earlville, NY, 13332(315) 691-2917info@sunfedbeef.com
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