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SUN FED BEEF IS GRASS-FED BLACK ANGUS BEEF FROM OUR THIRD-GENERATION FAMILY FARM NEAR EARLVILLE, NY.  OUR FARM IS A DIVERSE MIXTURE OF PASTURES, FIELDS, WOODLANDS, AND WETLANDS, ENCOMPASSING 1200 ACRES OF THE BEAUTIFUL SANGERFIELD RIVER VALLEY. SINCE 1948, OUR FAMILY HAS FOCUSED ON RAISING HIGH-QUALITY BLACK ANGUS CATTLE BY SUSTAINABLY MANAGING THE WONDERFUL LAND THAT WE ARE BLESSED TO CALL HOME.

Grass-Fed Beef

Our Black Angus cows graze on fresh pasture throughout the warm months and come in the barn during the winter to eat hay we harvested from our farm. Over the decades, we have improved our herd and pasture by focusing on our relationship to both.

We strive to treat each animal with respect and to provide each with a safe, comfortable, and satisfying life.

Calving

Every spring each cow gives birth to one calf, which will spend the next 7 months at its mother's side.  She will provide the calf with milk, care, and protection as they graze on our 400 acres of pasture.  The calves will graze, loaf and play with their herd mates.

In the fall when the weather begins to turn cold and our pasture growth slows, we wean the calves through a method known as fence-line weaning.  The cows and calves can see and smell each other as they start their new lives apart.  Within a couple days, the cows have finished their job for the year.

Winter's Over

When spring arrives, the cattle will head back out to our best pastures, to graze on our fresh grass through the growing season. We practice rotational grazing, which means that we will move them to new pastures at least once per day from May-November. This ensures that they eat as much grass as they can because nothing excites them more than fresh grass! It also ensures that our land is kept lush and green. Throughout the year, the cattle have continual access to shade along with water, salt, and minerals.

Fresh Spring Pasture

The finishing period for our grass-fed beef is 10-15 months after weaning. Our hard work at rotational grazing and harvesting hay for the winter months enables our cows to reach a level of finish that produces well-marbled, tender, and flavorful beef.

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