We have plenty of fine hogs on hand now from 70lb to 225lb for your pig roast or freezer. Call now for pricing before they’re gone.
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.
Please see image and attachment for details.
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.
Note: All deer dropped off for processing must include the Tag/confirmation number, no exceptions. Please see:
Burks Farm will be selling beef for the Muslim holiday of Eid al-Adha, July 20 through July 22. Customers will need to a deposit on their order by July 9th.
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.