Provenir was founded in 2017 on the belief that the best quality beef comes from livestock that are raised to the highest of welfare standards, right up to the very end.
Until now, all stock processed in Australia was done so at a fixed abattoir, often after live transport over long distances and experiencing an unfamiliar environment. In our view, this system is flawed in that livestock are put through unnecessary stress prior to processing.
This is not only bad for animal welfare and our farmers, it can also negatively affect the eating quality of the meat. The founders of Provenir we knew there had to be a better way.
Better for farmers, better for the livestock, and better eating quality beef
Our solution is simple – highest welfare, mobile on-farm processing. So, instead of the animal being transported to abattoir; the abattoir comes to the farm.
Eliminating unnecessary stress on livestock associated with live transport to the processors, our unique on-farm processing improves animal welfare and produces meat of exceptional quality, taste and tenderness.
The six star
is our guarantee to you.
Provenir farmers utilise low-stress handling techniques and raise their livestock on open pastures within a familiar herd structure; allowing the animals to express their natural character.
Instead of the livestock being transported, the abattoir comes to the farm. Eliminates unnecessary stress on animals associated with live transport. Less stress means less adrenalin produced, and thus more retained glycogen stores in the meat, leading to exceptional eating quality, taste and tenderness.
Provenir oversees the whole operation from purchasing livestock on-farm direct from our partnering farmers to the on-farm processing, into our butchery and on to you. By processing on-farm and utilising the latest in digital traceability technology we are able to provide full transparency and guaranteed provenance.
Grass-fed & free
Provenir partners with farmers who raise their livestock free-range and grass-fed.
For cattle and lamb, this means they are fed on natural grasses, pasture, hay or silage.
Our on-farm process and artisan butchery techniques ensure that the quality of the meat is retained and maximised throughout the whole process.
No added hormones,
herd antibiotics, or
Provenir farmers raise their livestock naturally: they do not feedlot, nor do they add hormones or antibiotics to the feed as growth promotants.
Whilst our mobile on-farm abattoir is at the heart of our operations we understand that it’s just one part of the process that goes into producing the best quality meat.
Australian farmers raise their livestock to some of the highest of animal welfare standards in the world and we partner with some of the best.
100% Australian, high welfare raised, free-range and grass-fed.
Provenir oversees the whole operation from purchasing livestock on-farm direct from our partnering farmers to the on-farm processing, into our artisan butchery.
Artisan butchery is the time-honoured skill and craftsmanship of the butcher to value the whole beast. Bringing artisan butchery into the modern context Provenir utilises technology to incorporate proven chilling and advanced hanging techniques, to maximise yield and tenderness.
By processing on-farm and utilising the latest in digital traceability technology we supply our meat to wholesale, restaurants and direct to customers with full transparency and true provenance.
When you eat Provenir meat you’ll feel good knowing that you’re supporting our Australian farmers and choosing highest animal welfare.
Beyond feeling good about what you eat, however, our belief that stress can negatively affect meat quality is backed by science.
“Every animal has a certain amount of energy contained in its muscles in the form of glycogen. Once the animal has died, the muscle glycogen is converted to lactic acid that causes the pH to fall. If there is not enough glycogen available in the animal at the time of slaughter, insufficient lactic acid will be produced and the pH will remain high, resulting in dark cutting meat*.” – Meat and Livestock Australia
*Dark cutting meat refers to meat with a coarse texture that loses a lot of moisture during cooking, it is tougher and has a reduced shelf life.
Less stress means less adrenalin produced, and thus more retained glycogen stores in the meat, leading to better-eating quality, taste and tenderness.
Rooted in the Latin word meaning ‘to originate’, the verb “Provenir” in French, Spanish and Catalan translates as ‘to come from / forth’, while in English we know this word as provenance.
Provenance refers to both the place of origin and the chronology of ownership, custody or location of an object to the current time. The name Provenir is about acknowledging where our food comes from and sharing this story with the people that eat our meat.
Utilising the latest traceability technology, our digital provenance platform connects you with the origin of your food.
A simple scan of the QR code reveals insights into the true provenance of your beef; the breed of cattle, the land on which it was raised, how it was farmed and by whom.
Further, a feature that enables you to provide feedback to Provenir and the farmer allows us to fully understand the eating qualities of that particular cut of beef. It also supports our farmers to improve their farming practices where necessary.
We believe that food is a great connector of people and our digital provenance platform can bring back that connection between producer and consumers.