Chef Chat, Part 1: Morgan Weber

Chef Chat, Part 1: Morgan Weber

Urban farmer Morgan Weber is launching Revival Meats this month. He also discusses the way we look at our food through his blog. We caught up with him to chat about his upcoming plans to market, well, the market.

Eating Our Words: Tell us what Revival Meats is all about.

Morgan Weber: We need to start minding where our food is from. We as a society have become so disconnected to the reality of our food system that it is time for a revival. Revival Meats is about learning your meal, and understanding what went into the care of the food we eat.

EOW: Where is your farm located?

MW: We have farmlands in Yoakum, Texas that have been in our family since the 1800s. It was originally a stagecoach shop on the way into Houston.

EOW: You are currently taking care of some very special pigs, correct?

MW: All pigs have special characteristics, but yes, we are the sole Texas offering of Austrian Mangalitsa pigs. We also offer Goucestershire Old Spots, and Rose Veal.

EOW: Would you mind telling us a little about each? We have heard that the Mangalitsa pig is commonly referred to as the Kobe Beef of the pork industry.

MW: It has, and for good reason. The Mangalitsa is roughly 70 percent body fat and has marbled meat, similar to Kobe. It is primarily used for charcuterie in order to preserve the delicate nuances of this special pig. We are also currently offering a special cross breeding of Mangalitsa and Berkshire to create a fantastic meat to cook at home.

EOW: What is the story behind the "Old Spots" pigs?

MW: We decided to offer the Goucestershire Old Spots to help the pig breed off the critically endangered list. This sounds crazy, but as long as more people are breeding and eating these pigs, this special animal will continue to exist. We take pride in knowing we are doing what we can to help this hardy pig breed continue in the 21st century.

EOW: You wrote extensively about the ethical treatment of certain types of veal. Anything you want to summarize about your brand of veal?

MW: We use male calves from dairy cows that we procure from local dairy farms. If we did not use these calves for veal, they would be slaughtered either way. At least this gives us the opportunity to utilize the meat in a productive manner.

Tomorrow we chat with Morgan about local restaurants, local meats, and a little U.S. history.

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