Market Interview: Sun Fed Beef

Because we are such avid devotees of Grazin Angus, we were devastated when they stopped coming to Friday's Union Square Greenmarket. (Even though they cut back for a good reason - the amazing Grazin Diner.) Yes, they are still in Union Square on Saturdays and yes, we still buy their product when we can. But we are often away on the weekends - and even when we're in town we try to avoid the Saturday market crowds. Anyway, that left us looking for another grass-fed beef source at the market and, thanks to Grazin, we have pretty high standards.

Luckily, Sun Fed Beef filled the Friday slot. We started out slowly with their grain-finished hanger, which was good enough to write about. Then, we branched out with their 100% grass-fed beef for Borscht and a T-bone for Valentine's day. We ran the gamut from low to high price points and from grain-finished to 100% grass-fed. And let us tell you, we weren't disappointed once. 

Not only do we love their product, but we really like the guys who man the Sun Fed stand. You can usually find young, good looking, smiley Alex working - always ready and eager to talk meat. He was an obvious choice for our interview and as luck would have it, farmers Harmon and Eve Anne were there for our meeting as well.

Sun Fed is the brand name of the beef sold and raised by Maple Avenue Farms. Maple Avenue is a third-generation farm that has been raising Black Angus beef in the Sangerfield River Valley of NY State since 1940! Originally they produced both dairy and beef but in the 70's - when the small dairy farm economy was destroyed - they consolidated. 

It's pretty amazing to see a third-generation beef farm that has always pastured it's beef - not to mention, one that has been selling at NYC Farmer's Markets since the 80's. But what's really unique about Sun Fed is that they offer both grain-finished and 100% grass-fed beef. While we prefer grass-fed, we understand that many people prefer grain-finished... and this beef is finished almost exclusively with Maple Avenue Farms' grain! What's cooler - the farm has only produced their grass-fed line for about 5 years... a result of high customer demand. What a great sign for the future!

If you'd like to hear full interviews with the wonderful people at Maple Avenue Farms, please listen below:

 

Market Interview: Grazin Angus Acres

For our first Market Interview we wanted to talk to someone we really admire and who's product is truly exceptional. The obvious choice was Chip from Grazin’ Angus Acres, a grass-fed Black Angus beef farm in Ghent, New York. Chip is at the Union Square Green Market Fridays and Saturday’s selling beef, pasture-raised eggs and chicken. Their beef is out of this world! It's easily the best beef we've had anywhere. It has an intense beefy flavor, a grassy finish and the perfect amount of chew- sounds like we're describing a wine, right? Well it's that good. Our favorites are the Sirloin, Hanger, and Flap steaks, and the ground beef. We always keep a steak and ground beef in the freezer. 

Chip is a warm and energetic man who's favorite part about working the stand is "talking to people shopping at the market and helping them eat better.” The farm is all about transparency so when we asked him how they got started, he launched right in... 

After September 11th, Chip's father-in-law Dan decided their family needed a change, so they ventured upstate and bought a dairy farm. Not knowing what to do with it they held on to the farm managers, Jim and Ilene Stark, made them partners, and they started selling Black Angus as seed stock in auctions. One day a friend asked how their livestock was raised and Dan explained that they were grass-fed and pasture raised. The friend had two autistic children and was concerned that industrial food had played a part. He then asked Dan if he would be willing to sell the beef, suggesting that Dan read The Omnivores' Dilemma. With his curiosity piqued, Dan went out the next day, bought the book and then read it 5 times in the next 3 weeks. 

In the four years since, Grazin' Angus Acres has operated as a 100% grass-fed and hormone/antibiotic free beef farm, using sustainable farming techniques employed by Joel Salatin. They are also proud to be Animal Welfare Approved.

When we asked Chip- formerly a successful IT guy in Midtown- how he got involved with the farm he laughed. As soon as Chip asked Dan for his daughter's hand in marriage, Dan started prodding him about joining the family farm. At first Chip couldn't imagine leaving his urban life, but he soon found himself moving closer to Ghent. Motivated by the dream of opening a farm-to-table restaurant, he started working for the family by manning the stands at markets. And now, after years of planning, they'll finally be opening a diner this month serving all Grazin' Angus hot-dogs and burgers in Hudson, New York!

Grazin' Angus can be found on Fridays and Saturdays at the Union Square Greenmarket and on Sundays in Brooklyn on Carroll Street between Smith and Court and in Manhattan at the Museum of Natural History Market. If you can't make it to a market, you can always write to them with special order's or questions.  

Hear the complete interview here: