Australia’s only licensed mobile on-farm processing operation, Provenir is an online butcher with a very important difference.
The highest animal welfare and the best quality grass-fed beef.
At Provenir we understand that knowing the provenance of your food is essential and being sure that your meat is ethically produced is important.
Choose one of our convenient free range meat packs and add extras you are after.
Receive your grass-fed beef pack delivered to your home.
Cook delicious meals with delicious free-range and grass-fed beef.
Provenir deliver the best quality Australian grass-fed beef directly from the farmer to your door.
Our humane and highest animal welfare on-farm processing provides exceptional quality free-range meat direct from local farmers to our customers.
Minimising stress for the animal is at the core of the Provenir promise and we believe that this ethical meat production creates the best quality grass-fed meat. Happy cows, better beef.
Delicious ready made meals with Provenir’s ethically produced free-range and grass-fed beef.
Whether it’s for the quick family dinner or lazy night in, our Chef Series range is the perfect ready to heat meal to have in the fridge.
Seven great tasting recipes from two highly respected chefs.
Provenir beef brisket dry rubbed with smoked paprika and spices then slow cooked in real beef stock
Provenir beef brisket dry rubbed with coffee and spices then slow-cooked in real beef stock
Provenir beef brisket perfectly slow cooked in red wine and thyme
A rich beefy traditional bolognese sauce with red wine, herbs, and Australian tomatoes
A bright, light curry of delicate beef tongue in a deliciously aromatic coconut cream and potato sauce
A classic dish of slow cooked chunky Provenir beef and diced kidney in a rich red wine, vegetable, Australian tomato, and herb braise
A warming beef and vegetable curry with generous heat from black peppercorns – the ‘chef’s spice’
Ethically sourced meat means ensuring that every day in an animal’s life is as important as the first – including the last.
Provenir’s on farm meat processing (the only operation of its kind in Australia) ensures the highest welfare and lowest stress for the animal.
We deliver 100% grass-fed and finished beef, meaning that our cows do not have to endure stressful feedlots, saleyards and abattoirs. Provenir’s ethical meat is naturally grown – free range, grass-fed and hormone-free beef .
Provenir currently offers home delivery in Victoria and Sydney via our online butcher store.
You can also purchase Provenir grass-fed beef in premium independent retail outlets across VIC, NSW and the ACT.
For many of us the thought of eating offal is a little daunting. This approachable, simple and extremely delicious pappardelle pasta recipe is a great introduction to incorporating offal into your household’s weekly meals. In this recipe, the offal mince is used in the same way as minced steak and the result is a rich and incredibly tasty dish – full of the wonderful nutritional benefits of beef offal.
As the cooler weather rolls in, there are few things more soothing than slowing working your way through a hearty bowl of steaming beef pho soup from the warmth and comfort of your own home. This soup is light and refreshing yet full of flavour and incredibly satisfying. Simple to make and with leftovers that can be enjoyed later, pho is the perfect answer to a delicious mid-week dinner.
Stifatho is a rich, fall apart braised beef and onion dish that hails from Greece. With a touch of sweetness and beautiful spice, this beef slow cooker recipe makes the perfect comfort food dinner for the months when there is a chill in the evening air. We like to enjoy this beef stew with a simple side of creamy mashed potato and recommend washing it down with a glass of your favourite red wine (if you’re so inclined).
There are few things more satisfying that a piece of full-flavoured and smoky brisket between two slices of fresh bread, paired with a flavoursome sauce. We’ve trialled more than a few beef brisket recipes and this one is up there with the best.
Recipe by Mark LaBrooy originally published at SBS Food, as featured on The Cook Up by Adam Liaw – “Ribeye steak is a cut from the rib bone that’s both tender and marbled. When served without the bone it’s also called a scotch fillet. It’s recommended to buy the best quality beef you can afford for this recipe.”
For many of us the topic of beef offal as well as how to prepare it is shrouded in mystery. However for some of us, recipes for cuts such as beef tongue, liver and heart represent strong family traditions. Indeed, for some families, a pot of beef tongue bubbling away on the stove is commonplace, the aromas evoking memories of excitement in children arriving home from school to find the delicious beefy scent filling the kitchen.
