Five years ago Provenir started operations. However the initial concept arose two years prior, when scientist, farmer and foodie Chris Balazs wanted to change the way his beef were processed. Deeply unsatisfied with the requirement of transporting his cattle long distances to be processed in a foreign and scary environment for his beloved cattle, he decided to “change the game” and make licensed on-farm processing a reality.

Over the following two years, with the support of the initial founders, Merissa, Christopher, Jayne and Phil, Provenir coalesced from an idea to Australia’s first mobile processing unit. At the heart of the idea was a simple insight, based on science and some common sense; animals who are raised and treated well will produce better beef. An the requirement to transport the animals prior to processing only created needless stress for the cattle and reduced meat quality for the consumer.

To achieve the goal there was one major obstacle. On-farm processing in a commercially licensed fully mobile abattoir had never been done before. In fact – in Victoria, the laws had to be changed to permit operation. Never one to shy away from a challenge, the Provenir team went about changing the game… and changing the law! Thankfully, Merissa (Chair Provenir) being a barrister, had the legal background to take on the massive task of getting legislative change through the Victorian parliament. Whilst it took over 4 years, we were successful in seeing the laws changed in Victoria in October 2020. As a scientist, Chris knew there were some fundamental principles that would assure that on-farm processed beef would be better…. Much better.

Glycogen is the energy store in meat, the higher the level of glycogen the better the eating quality, taste and tenderness. The level of glycogen is directly related to the level of stress.

So why does stress levels matter? Stress in cattle manifests as the “fight or flight” behavioral response. From a biological response, stress in cattle consumes glycogen, the longer the period of stress the more glycogen is consumed.

So why does glycogen levels matter? When an animal is processed the muscle glycogen is converted to lactic acid that causes the muscle pH to fall – this is important for meat quality. If glycogen levels are low (through high levels of stress) at the point of processing, insufficient lactic acid will be produced and the pH will remain high, resulting in dark cutting meat which is of poorer eating quality.

To solve this simple stress related Provenir developed the unique on-farm mobile processing facility that goes to the farm to process cattle. And by employing a combination of artisan butchery and modern technology they maximise yield and tenderness and the best animal welfare.

The other key was how the animals were raised. Chris was a firm believer in grass-fed, free-range farming. No grain, no feedlots – just happy animals feeding on sweet grasses free to express themselves. With many of the farms around his native Victoria already employing these standards it didn’t take long for them to find willing partners – that also strived for the very highest standards of animal welfare, environmental sustainability and regenerative land stewardship.

Today, Chris and Merissa continue to lead Provenir in its mission to create “better beef”. “Better Beef” is true “Paddock to Plate” but so much more as well. Provenir’s commitment to “Better Beef” addresses every aspect from farm to fork. From how the cattle were farmed, how farmers care for the land, how the cattle were processed with respect and stress free, to how our beef is supplied to you with full traceability and transparency. To us the term “Better Beef” isn’t just a catch phrase – it encapsulates everything we do. Better for Farmers, Better for Cattle, Better for the Planet, Better for You!