Where Does Our Meat Come From?

At Philly Foodworks, we wholeheartedly believe in nurturing strong relationships with our suppliers, creating a win-win situation for everyone involved. Through the years, we have built meaningful partnerships with our dedicated farmers to source sustainably raised livestock. This collaborative approach not only instills confidence in their farming practices but also ensures our farmers can effectively manage their costs and maintain a steady demand for their outstanding products. We take pride in sourcing our animals exclusively from trusted farmers we know and admire. Reuben and Dave have been invaluable partners from day one; we have had the pleasure of visiting their farms, witnessing their land’s beauty, and observing the compassionate care they provide to their animals.

You might already be familiar with Reuben Riehl of Honey Brook Harvest, who has been a cherished supplier of fresh produce since our inception. What you may not know is that he is also the farmer who raises the delectable pork we offer! Reuben’s heritage breed hogs lead wonderful lives, happily foraging on produce scraps from the fields and enjoying whey, which contributes to their meat being both sweeter and more succulent. By utilizing what would otherwise be considered “waste” from Reuben’s farm, he enhances the overall efficiency of his operations with this system. Over the years, Reuben has become more than just a partner; he is a cherished friend and an integral part of our family. His unwavering commitment to raising animals with the utmost respect fills us with confidence in the quality of pork we provide to you.

Next door to Reuben is another partner, Dave Rogers, who raises our exceptional beef, including Black Angus, Red Angus, and American Wagyu cattle. Just like Reuben, Dave ensures that his cattle thrive on pasture, free from growth hormones and antibiotics, and are always treated with kindness. When we source whole animals from Dave and Reuben, we coordinate their processing so that it occurs simultaneously. This collaboration not only reduces hauling costs but also minimizes energy consumption—an approach we find both efficient and responsible.

What Happens After the Animals Reach Maturity?

We encapsulate our animal treatment process with the heartfelt "One Bad Day" philosophy. This means the animals enjoy happy, healthy lives in a nurturing, pasture-based environment, free from hormones, antibiotics, and any force-feeding practices. The “one bad day” refers to the solemn day when they are taken for slaughter, marking the end of their lives. Importantly, we strive to ensure that the animals do not feel pain or stress during this process. They experience fulfilling lives up until their final moments.

To guarantee the highest standards, we work closely with Springfield Meats and Slate Belt Butchery. Both establishments share our commitment to humane practices and are USDA-inspected and approved. Springfield follows a well-structured schedule for bringing in animals, which allows us to confidently trace them from the farm through the complete processing chain. This careful scheduling prevents overcrowding and ensures minimal stress for the animals. While they await processing, they have access to hay and ample fresh water, further assuring their well-being.

When it's time for processing, they prioritize a calm environment where the animals are allowed to move at their own pace—never rushed. The facility strictly prohibits any cruel practices, including shackling, dragging, hanging, cutting, bleeding of a live animal, or any form of physical abuse. The stunning method employed to render the animals unconscious is swift, effective, and entirely ethical. We stand firmly behind this method, as it has proven to prevent any sensation of pain, which is our utmost priority.

From start to finish, the animals are treated with the deepest respect, both in life and during their final moments.

Where Do the Animals Go From Here?

Following slaughter, Slate Belt Butchery picks up the animals from Springfield, where Scott and his skilled team of butchers meticulously follow our instructions on how to process the meat. Since we only source whole animals, it can limit the availability of some cuts. This practice of buying whole animals and maximizing each cut is our commitment to sustainable meat sourcing, preventing unnecessary raising and slaughter solely for specific cuts like bacon or filet mignon.

Embracing whole-animal butchery has opened up a world of culinary possibilities! It encourages us to step beyond our usual choices, allowing us to explore offerings like smoked jowls or beef liver. This exciting journey expands our palates and enhances the options available for our meals! Thank you for joining us in our pursuit of sustainable, responsible, and delicious meat sourcing!