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).
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.
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:
The 2018-2019 hunting season crushed last year’s record by 311 deer, with 1358 deer processed (and 5 bear). We sincerely thank all the hunters who kept us busy processing deer this past hunting season, and also seriously appreciate the extra-hard work of each and every member of the Burks Farm processing team to keep up with demand. You guys and gals are the best!
Also, very special thanks to our great partner Kings Specialties, and the fine folks at Virginia Hound Heritage for providing over 200 deer to Hunters for the Hungry.
We couldn’t do it without all of you, and look forward to next season!
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.