History of our Farm
My father started raising cattle on our family farm in Stanly County, North Carolina in the early 1950s. I happily continue this endeavor today. Our Cattle
Burleson Farms cattle are guaranteed to be at least fifty percent Angus. Angus cattle are cross bred with European breeds to gain hybrid vigor and efficiency while maintaining the unrivaled tenderness and flavor of Angus bee
f. Buying Beef from Burleson Farms
Beef is usually sold in eighths, quarters or half sides. Beef weight is determined by hanging weight after harvest. Weight will vary because each animal is unique. An eighth side of beef weighs approximately 50-60 pounds, a quarter side of beef weighs approximately 100-125 pounds and a half side of beef weighs approximately 250 pounds. Two adults typically eat a quarter side of beef per year. Our beef is packaged, vacuum sealed, weighed and labeled according to the type of cut. Each steak is individually wrapped and the ground beef is packaged in one pound packages. The label lists the name of the certified USDA plant that processed the beef. Our goal is to provide quality beef at a reasonable price by eliminating the middle man and selling directly to the consumer. We believe that once you try Burleson Farms beef, you will be completely satisfied and will purchase our beef again. Why Burleson Farms Natural Beef? Burleson Farms cattle thrive on the lush green grasses and hay grown on our family farm. All the beef we sell is homegrown from birth to harvest. Our cattle are well cared for as they grow, free from the growth enhancing antibiotics, added hormones, preservatives and animal by-products commonly used in commercial feed lots. These feed lots add chemicals to feed to enhance digestion and reduce sickness. Drugs are often used to make up for poor management practices. Burleson Farms’ goal is to raise cattle in a natural environment in order to produce a healthy product for our customers to enjoy and feel good about eating. We supplement our cattle with small amounts of grain prior to processing to enhance the beef’s marbling and flavor. This creates a more desirable product for customers to enjoy. Our beef is dry aged with a 10 day hang time prior to trimming. Although this is time consuming, we think it is necessary for superior flavor and tenderness.
