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.
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.
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.
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. Must order whole beef. Order with family or friends and stock up!
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.
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.
Starting this month, Burks Farm will be having Halal Day, for processing of goats, sheep, and beef. Halal Days at Burks Farm will be last Saturday of every month.
Please call Damian to make a reservation: 804-475-6034