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.
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.
David and Ann Burks
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.
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.
The 2019-2020 hunting season crushed last year’s record by 312 deer, with 1670 Deer(and 9 Bear) processed. Thanks to all the hunters who kept us busy during the season, and to our great team here at Burks Farm who worked hard and long to keep up with demand. You guys and gals are the best!
We couldn’t do it without all of you, and look forward to next season!
Thanks to the business our outstanding customers bring us, we are expanding. When you drop of your deer, you’ll notice new and upgraded coolers in different locations.
Now hiring a few hard working folks to work on kill floor, in processing shop, and outside farm work. Must be able to lift heavy amounts.
We’re now hiring deer skinners, meat cutters, and shop cleaners for deer hunting season. Training will start in early October.
Call 804-366-2754 for more information.
Make your next family, corporate, school, or non-profit event extra special and savory with Pig Roast Catering package from Burks Farm. We’ll do it all, including cooking and delivering to your event location (within 50 miles of us). We need at least 21 days notice for catering.
Starting at $500* for an 80lb pig
Roasted pig will be presented on foil covered board.
Suggested optional items and side dishes
- 50 lbs of Carolina BBQ
- Cole slaw
- baked beans
- mac and cheese
- sweet tea and lemonade
We cook it, deliver it, serve it, and do the clean up. All you and your guests need to do is enjoy!
*Estimated price for a 200lb pig with recommended options and sides to feed 200 people is $2200.
Call us at 804-366-2754 to make your Catered Pig Roast reservation now.
Please make catering reservations at least 21 days in advance of your event
Virginia Hound Heritage held a huge benefit dinner and dance event at the South Hampton Fair Grounds last night in support of Hunters for the Hungry (H4H). They generously donated over $10,000 to H4H as well as generating about another $1000 in donations during the event.
Burks Farm cooked, prepared, and donated a 200lb pig and 85lbs of BBQ, and Kings Specialties donated 400 servings of mac and cheese and 1200 samples of summer sausage. We cooked and served over 300 happy people.
Article at Tidewater News: