Revival Meats

In January, Chris Shepard, Justin Basye, Ryan Pera and I took a trip to Mosefund Farm, in rural New Jersey, to participate in what they called Pigstock.  We didn’t know a whole lot of the details before we arrived, but it proved to be one of the most fascinating and useful classes that I’ve ever taken.  For the inquisitive, the details of the New Jersey event can be found here.

On the plane ride home, the wheels immediately began turning as to how we could host the same type of event in Texas.  A few months ago, Michael Clampffer, from Mosefund Farm let me know that Chistoph and Isabell Wiesner, would be back in the U.S. from Austria in November of this year.  A few emails were exchanged between all parties, and the dates were nailed down.

Mangalitsa Shoulder

Today I probably committed that one cardinal sin that real New Yorkers would never dream of—I walked too much.  I didn’t really mean to.  I had the best intentions of taking the subway and cabs, but my curiosity got the better of me.  I didn’t want to miss anything.  My hotel is in SoHo, near the Holland Tunnel, about 10 blocks south of NYU.  Not being from here, I guess I assumed nothing was “too far”.  Riiiight.  I definitely walked from 62nd street back to my hotel this evening. The dogs are hurtin’.

The Flatiron Building

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At Revival Meats, we’re passionate – you might almost say religious – about great-tasting meat. We’re also thoroughly committed to raising our animals in a sustainable manner, using humane and ecologically sound methods.

We’re a Texas-based business, run by, and for, local food-loving folks. We work hard to create complete transparency about how we operate. And we’re not shy with our opinions: We’re proud of the way we raise our meat, and happily tout its benefits for the environment, our customers, our people, and our livestock.

revivalmeats.com