The Butcher Counter
Worm Meat, Cut to Order
We raise Hog Worms, Ox Worms, and Burmese Burrowers for the table and process them on the farm. Every cut is boneless, trimmed by hand, vacuum sealed, and frozen the same day. Fresh cuts ship Monday through Wednesday, overnight on dry ice, for $29 per order.
From our barns to your freezer
Our meat worms are raised in deep straw beds in Barns 4 and 5 on spent brewer's grain from Cedar Rapids and composted hay from our own fields. Ox Worms reach market weight in three years and Burmese Burrowers in four. They are processed in our on-site cutting room by a staff of nine, including two butchers who trained on cattle and came over in 2009.
Worm meat is pale, soft, finely ringed, and mild, with a slight earthy sweetness. It firms up a little in the pan. It takes salt and smoke well. Cook ground worm to 160 degrees and whole cuts to 145.
Cuts of the Burmese Burrower
A single 22-foot Burrower yields about 110 pounds of finished cuts. The saddle, the thick band about a third of the way back, is the most prized part of the animal.
The Counter
Prices include cutting and packing. Shipping is charged once per order.
Restaurant and wholesale accounts
We supply whole Burrower saddles, Ox Worm sides, and bulk ground worm to restaurants in eleven states. Wholesale orders ship on Tuesdays by refrigerated LTL freight. Call the Worm Line at 1-800-555-0187 and ask for the Butcher Counter.