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How is wet-aging different from dry-aging?

So what’s wet-aging and how is it different from dry-aging? Wet-aged steaks are vacuum-sealed in plastic bags and placed in the refrigerator for days or weeks. Dry-aging, on the other hand, involves storing beef in a temperature and humidity-controlled area for around two or three weeks. Dry-aged beef is considered superior to its wet-aged counterpart since it tends to have a more earthy and robust flavor (via Serious Eats).

Since dry-aging is more expensive and takes more time than wet-aging, many restaurants opt for the latter to cut costs.

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Wild Game Processing Announcement

After much consideration we have decided to no longer process wild game. Due to Mr Burks’ deteriorating health and difficulty in finding and keeping quality employees as well as complications do to the pandemic, it has become necessary for us to focus on our domestic processing only.

It has been an honor and a pleasure to serve all of our loyal customers for the past 20+ years. We will be forever grateful to all of you for trusting us with your wild game processing for over two decades. Please call us if we can help you fill your freezers with pork and beef. Thank you all.

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Alert: Deer Processing January – February schedule

We expect to be done processing deer by Saturday, January 9th, and customers will have until Friday the 15th to pickup. If you can’t pick up by January 15th, the meat will be donated to Hunters for the Hungry. After that, we’ll be closed until Friday, Feb 4 and will be processing on February 7th.
Please call to schedule your drop-off.

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New deposit policy for animal slaughter and processing

Effective Jan 1, 2021, Burks Farm will require a deposit for all animals that are brought to us for slaughter and/or processing. The deposits will be:

  • $100 per beef
  • $50 per hog
  • $25 per sheep, lamb, or goat

Deposits should be paid at the time of scheduling. If the animals are delivered on the scheduled date, the deposit will be deducted from your final total.

If you cancel prior to seven days of the scheduled date of drop off, your deposit will be put toward the new drop off date. If you cancel or reschedule within seven days of your scheduled date of drop off, your deposit will be forfeited.

Thank you,
David and Ann Burks

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Beef Processing pauses on October 15th

Burks Farm must stop slaughtering beef on October 15th due to deer season. We will resume cutting beef on February 4th, 2021. We still have openings available on September 3rd, 17th, and 24th, and October 1st, 8th, and 15th. Schedule your beef or hog soon while there are still spots available this year. If you would like to schedule for 2021 please call and I can get you on the calendar starting February 4th.

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Whole Beef and Hogs for Your Freezer and COVID-19 precautions

Now is the time to put a whole beef or hog in your freezer. We have sourced some very good half Angus half Japanese Wagyu beef. We also have very good top hogs.

Safety is our utmost concern here for everyone that works in our shop. We have adopted a stay in your vehicle policy. All customers must remain in their vehicle and call us when they are here, and then we bring your products out to you. When we interact with customers we wearing masks and gloves. Burks Farm, as always, stays very clean and sanitized, but we are taking further steps at this time by using stronger bleach concentrations, and washing surfaces throughout the day.