We will be conducting two seminars on Saturday, November 3, 2018 at 1pm and 2pm at Cabela’s in Short Pump.
The 1pm seminar is called “Field to Fork” and the 2pm seminar is on “Grinding, Dehydrating & Freezing”. Both seminars have been set up by our friends at Hunters for the Hungry.
If you are in the area, drop by and see us — we look forward to seeing you there!
Beef prices on the farm have drastically decreased. Get prime beef for less than $4 per pound. Fill your freezer with fresh, farm raised beef. All your favorite cuts like steaks, roasts, ribs, and burger. Call 804-366-2754 now to order.
Must order whole beef. Order with family or friends and stock up!
If you need a hog slaughtered for Mother’s Day weekend, slaughter will be done on May 10th for pickup on the 18th between 3PM-6PM. Must leave a deposit ASAP.
Burks Farm is proud to participate with multiple research facilities for forensic testing, medical research, and specialized medical training. Doctors from VCU have been coming for over a year now harvesting pig bladders. They have created a machine that they hook these bladders up to and they can watch the bladder function as if it is in the animal or human. First time in history. They have already published 2 papers on their findings and they think the possibilities of what they can learn are endless. About 8 years ago we had another doctor from VCU come and harvest the largest nerve in the body to attempt to discover new ways for nerves to regenerate.
This hunting season of 2017-2018 was the first time Burks Farm processed over 1000 dear (1047 Deer & 13 Bear so far)! Burks Farm sincerely thanks all the hunters who kept us busy processing deer this past hunting season, and also greatly appreciates the hard work of each member of our staff.
We couldn’t do it without you, and look forward to next season!
All animals should be gutted and cooled as soon as possible. This is especially true of bear because their fur and fat are designed to hold heat in. A bear should be gutted as soon as possible after it is killed, then packed with ice inside and out until it can be skinned. A bear will go bad even at temperatures below 40 degrees if not packed with ice because the hide will not release heat.
Unfortunately, we’ve had a couple of total losses with some bears as of late because they weren’t properly dressed, so much so that not only was the meat bad, the bear couldn’t even be mounted or skinned for a bear skin rug.
Coming soon for next deer season, Burks Farm will be offering venison summer sausage, jerky, and snack sticks made from your legally harvested deer. Add these favorites to the favorite cuts you have always enjoyed from Burks Farm’s deer processing.
In the United States, Eid al-Adha or “Eids” (Feast of the Sacrifice) will be here the evening of Thursday, August 31, and ends the evening of Friday, September 1. Burks Farm provides slaughtering/sacrificial services in the customary Muslim traditions.
To purchase goats and make arrangements, please contact Damian McKenzie at 804-475-6034.
Visit the Burks Farm booth at the Virginia Outdoor Sportsman Show Aug 11-13.
This is the perfect time for you to bring the beef, hog, goat, lamb, etc. that you have raised and to stock up your freezer or get one from us. After a wonderful deer season we now are taking any and all livestock for slaughter and processing. No need to feed your animal the rest of the winter let it feed you for the few months. If you have more than one, maybe your friends, neighbors, or co-workers would like one. You can sell it to them and then bring it for slaughter. All you have to do is drop of your animal at the scheduled time, then pick it up packaged and frozen ready for your freezer. You can choose your cutting options and cost per animal on our website. Call David Burks to schedule your animal to be processed or to order one from us.