Tending to Land, Livestock, and Legacy Nestled in Western Victoria, Chatsworth House, a 2,400-hectare property, is home to the passionate stewards, Sarah and Tom Whinney. Inspired by regenerative farming pioneers, they’re cultivating a vision that goes beyond profit—aiming to bring people, plants, and animals together for a better future. The…
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Provenir joins the Wholefood Supplement Movement
Provenir has partnered with Vital Origin to take their supplements to the next level and offering 100% Australia wholefood supplements. These natural supplements provide a host of nutritional benefits that come with eating healthy. Vital Origin is offering a range of supplements made from Austrlian grass-fed cows that Provenir has…
Richard Cornish on the Provenir Chef Series
What happens when you put two exceptional chefs together in a kitchen with what is considered Australia’s most ethical beef? You get the Provenir Chef Series.
This is a range of tasty heat and serve beef meals made to recipes by Three Blue Ducks chef Mark LaBrooy and renowned Central Victorian chef Christopher Howe, formerly of The Talbot Provedore . . .
The Benefits of Bone Broth
Nose to tail eating isn’t a new concept. In fact, not utilising an animal carcase to its full potential is a modern phenomena that only emerged reasonably recently. Beef bones – perhaps the most underutilised resource of all – contain nutrients that are essential for the healthy functioning of the human body and consuming broth made from these bones has myriad health benefits.
Provenir introduces new Chef Series meals
Through a collaboration with two such chefs, Provenir is now proud to present their new Chef Series meals. Provenir knows that many Australians care deeply about the quality and provenance of the food that they consume, but accessing and preparing such ingredients isn’t always simple, nor is real source transparency easy to find.
The Best Beef Cuts for Slow Cooking
While most beef lovers are familiar with the experience of cooking a steak on the BBQ, there are a range of beef cuts available which create incredible meals if cooked correctly. For many of these, the best results can be achieved by cooking low and slow to result in a full flavoured, juicy and tender meat dish.
Does animal stress affect meat quality?
Provenir’s focus on animal welfare is driven in equal part by ethics and science with the two very much going hand in hand – happy cows produce better meat.
Provenir – a meat sustainability story
While the mainstream industrial meat processing industry leaves plenty of room for improvement when it comes to sustainability, Provenir are committed to doing things differently. Resource maximisation and positive environmental impact are central to Provenir’s ethical standards.
CSIRO research overturns myths about beef’s impact on human protein supply
Red meat is often criticised as having a very large footprint, taking up land that could be used to grow crops for human food, or eating grain that humans could be eating instead – however CSIRO research shows Australian beef production is efficient at converting both low quality protein in grains that humans can eat, as well as protein in grass that humans can’t eat, into high quality protein for human nutrition.
What makes free range beef?
Navigating the different terms and labels for meat products might seem simple . . . Free range, feedlot, grass-fed, grain fed, organic, regenerative… Until it’s not. While phrases such as free range meat, grass fed beef and paddock to plate might seem reasonably self-explanatory, things aren’t always as they seem. In this article we explain exactly what free range truly means when used to describe meat products, as well as what you can ascertain about products that don’t make this claim.
The Provenir journey – it’s the ‘how’ (not just the cow) that makes highest welfare, ethical meat
The Provenir team knew that they wanted to ethically process and deliver the best meat direct from the farmer to the consumer. However, the industry paradigm and state legislation within the Australian meat industry made realising these goals impossible. That’s where a determined group of individuals decided to fight – for many years – to improve a flawed system resistant to change.
The wonderful world of artisan beef cuts and how to cook them
Did you know that the premium steak cuts of eye fillet, scotch and porterhouse make up only 7.5% of an entire beef carcase? So what makes up the other 92.5%???
Why is grass-fed beef better?
Grass-fed meat is the choice of top chefs at award winning restaurants and home cooks alike. But why is grass fed beef better than grain fed beef?
Let’s talk about animal welfare: stress and on-farm processing
What the traditional meat production process looks like and why on-farm processing is the only way to achieve highest welfare beef.
Beef Larb recipe by Mark LaBrooy
Escape to Thailand: Beef Larb Recipe by Three Blue Ducks Chef, Mark LaBrooy What is Larb? Larb or laab is a Thai and Laotian salad, composed of ground meat that can be cooked or raw, and mixed with lime juice, fish sauce, shallots, herbs, chili and sticky rice. “Escape to Thailand with…
Why Provenir Supports Regenerative Farming
Why Provenir Supports Regenerative Farming The founders of Provenir came together with the shared vision of producing the best beef in the world by providing the highest welfare meat production system in the world > On Farm Processing. Whilst On-Farm Processing will always provide superior meat quality to traditional static…
Animal Welfare: What’s at steak?
Animal Welfare: What’s at Steak By Jayne Newgreen If animal welfare is important to you, can you really trust labels such as organic, biodynamic, or grass-fed beef? What’s the REAL story behind the animal’s welfare? Industrial Meat The majority of beef you find on supermarket shelves is processed via industrial…
A delicious recipe from the heart
A Delicious Recipe from the Heart by Chef Jude Hughes – Barrio Barrio, our Spanish neighbourhood eatery in Byron Bay, brings people together with Middle Eastern-inspired fare and a focus on ethical eating and quality produce. As such, I’ve been excited about our relationship with Provenir. They are quite the…
Provenir Partner with Land To Market Australia
Provenir Partner with Land To Market Australia By Jayne Newgreen Provenir are very proud to announce our partnership with Land to Market Australia, to further demonstrate our passion and commitment to regenerative farming practices. Land To Market Australia is part of a global network committed to farming practices that regenerate…
Provenir ‘Regen’ partnership with Harris Farm Markets
Provenir ‘Regen’ partnership with Harris Farm Markets By Jayne Newgreen Provenir has supplied beef to Harris Farm Markets since 2019, so we are incredibly proud to have been announced as a Harris Farm Markets Regen partner, and part of their current ‘It’s All In The Soil’, Regenerative Agriculture (a.k.a Regen)…
Banksia Award Nomination for Provenir!
Banksia Awards – Nomination for Provenir! By Jayne Newgreen The Banksia Sustainability Awards, are regarded as the most prestigious and longest running sustainability awards in Australia. Established in 1989, the Banksia Foundation has a mission to inspire excellence in sustainability through the following four goals; 1) to recognise and celebrate…
Why Should We Use Beef Tallow?
By Jaime Ooi It may sound controversial to consider the benefits of beef tallow; however, animal fats such as lard or tallow were commonly used in cooking up until the 1970’s, when seed-based cooking oils took over the market and saturated fat (a large component in animal fat) was deemed…
Why Should We Eat offal?
The human body is unable to produce everything required to function; therefore, food consumption is essential to obtain essential nutrients and energy. While the focus has been on the micronutrient content of fruits and vegetables, compared to animal sources, there is a stark difference in nutrient density and bioavailability.
