Frequently Asked Questions

Once your order has been submitted, our butchers will cut and pack your order in Avalon(VIC) before sending out your order to our cold chain logistics partner, Be Cool Couriers. 

You will receive an email when your order is on its way, this email will also contain the expected delivery date. 
The night before your delivery arrives, you will receive a text message from our Be Cool Couriers courier company with the expected delivery time.

If you contacted us via the contact form, we have received your message and will get back to you. We are a small team,  so please be patient; some days our response times can be slow. 

Our office working hours are between 7:30 am and 3:30 pm

When a customer pays by Apple Pay, we cannot capture the delivery date. Once your order has been received, we will allocate a delivery date, and you will be notified via email. 
 

Provenir is better for the livestock, the farmers and consumers.
Our on-farm processing removes the need for livestock to experience the stress associated with transportation to an abattoir.

The final days are the most critical in ensuring that the quality of meat is maximised and the welfare maintained.  While mobile on-farm processing is at the heart of our operation, it is not the only reason our meat is better. 

We partner with farmers practising high welfare, traditional practices to produce top-quality, grass-fed cattle and sheep.  The meat is processed in our artisan butchery, utilising a combination of traditional butchery and advanced techniques of chilling and hanging to maximize quality.  Our process respects the animal’s life and values the meat’s quality throughout the process.

Artisan butchery is the time-honoured care, skill and craftsmanship of the butcher to value the whole beast.  Bringing artisan butchery into the modern context we utilise technology to incorporate proven techniques including multi-staged chilling and advanced hanging methods to maximise yield and tenderness. At Provenir we see artisan butchery as a perfect balance of traditional skills and modern technology, working together to produce exceptional quality meat and a range of cuts that you wont find in the supermarkets.

Yes, and no. Our on-farm processing is undertaken in a licensed abattoir and butchery, enabling the meat to be sold commercially.
Our commercial operation should not be confused with mobile (or home) butchering, which is the on-farm slaughter and butchering of a farmer’s livestock for their personal consumption.  Depending on state-based regulations, this meat must not leave the property, and cannot be legally sold or even given away.

Typically, on-farm processing is undertaken by the farmer or by a professional ‘on-farm butcher’, who is skilled at both the slaughter and butchery of the livestock.  The ‘on-farm butcher’ will conduct the slaughter on-farm and supply a mobile cool room to hang the carcass before returning later to undertake the butchery, packaging and supply of the meat to the farmer or landholder for their freezer.  This process is great for animal welfare and the livestock owner, farmer and his or her family, but unless you receive an invitation to the dinner table, this meat cannot be legally obtained off property, whether as a gift or for sale.

Provenir will conduct on-farm processing in our commercially licensed abattoir, just like currently fixed abattoirs; our difference is that we are mobile and, therefore able to process on-farm.

We all have our own ethics, and the founders of Provenir respect that what may be ethical for us may not be ethical for you.  We acknowledge that your definition may be different from ours, and that is why we choose not to label our meat ethical. Instead, we have chosen to express the processes we employ as being the highest welfare.  However, we believe in full transparency and providing you with the whole story of how our meat is produced.  We hope that by providing this information, you can make an informed decision as to whether you feel Provenir meat is right for you.
Further, the founders of Provenir believe that if we are going to eat meat, we should respect the animal’s life to the very end, never compromising animal welfare.  We believe that the only way to achieve this is through mobile on-farm processing.  We also believe that honouring the animal’s life by valuing the meat and eating mindfully fits within our ethics; everything else is a compromise.

At the heart of Provenir’s business is our mobile on-farm abattoir; however, we know that to produce exceptional meat, the process begins on the farm and continues through into the butchery.
Provenir is not a farm, rather, we partner with select passionate farmers who meet our high-welfare farming criteria.  Provenir purchases the stock from our partner farmers at the point of processing.
We own our butchery, and our artisan butchers utilise traditional techniques and modern technology to maximise yield, taste and tenderness to produce exceptional quality meat.
We partner with retailers, chefs and restaurants that value true provenance, high welfare and exceptional produce to supply you with Provenir meat.
One day we hope to create a closer connection with our consumers by opening a retail and online butcher shop so that you may purchase directly from us. Until then, please seek out and ask for Provenir meats at select retailers and restaurants, and register your interest to be one of the first to know when you can buy direct.

Provenir has a requirement that all livestock have not been transported for a minimum of two months before processing.  This ensures the livestock are calm and have adjusted to their new environment and herd following any transportation.

Most of our farmers have their farm breeding programs, and the livestock processed by Provenir will have lived their whole life on the same farm where they were born and raised stress-free within their herd.  However, there may be some instances where the livestock have been transported.  The first instance is that in our vast country, the farm or station is so large that livestock are transported between locations within the station.  This may be a better option than driving over long distances, which may cause livestock greater stress and physical exhaustion, and discomfort.

The second instance may be that some farmers specialise in raising cattle rather than having their breeding programs, or they may be bringing in new stock and bloodlines.  In this situation, livestock may have been transported between farms before settling within their new herd.

As we are all about transparency and provenance, you can read about the practices of our farming partners, which will include details of whether they supply Provenir with stock that has been transported during their life or where they were born and raised on-farm.

Best-before dates vary depending on the cut of beef, packaging type and the time your meat pack takes to be delivered fresh from our butchery to your home. 
The following can be used as a guide to understanding how long the meat will last fresh upon delivery.

Steak  – 21 days
Artisan cuts – 21 days
Roasts – 15 days
Stir-fry strips and Kebabs – 7 days
Mince beef – 7 days
Sausages – 6 days
Hamburgers – 6 days
Offal – 3 days

Sausages – Spicy Beef and Beetroot 
Ingredients: Beef 82%, Beetroot, Garlic, Chilli Salt, Pepper, Parsley, natural hog casings. 

Sausages – Beef 
Ingredients: Beef 87%, Water, Salt, Pepper, Parsley, natural hog casings. 

Sausages – Beef & Herb
Ingredients: Beef 84%, Water, Garlic, Salt, Pepper, Paprika, Parsley, Sage, Rosemary, natural hog casings. 

Hamburgers
Ingredients: Beef 87%, Water, Salt, Pepper, Paprika, Parsley

All of your meat will arrive fresh; it has never been frozen. 
Each package will have its own best-before date to consume if fresh.
If you want to freeze the meat, do so as soon as possible.  Then, defrost in the fridge overnight; cook and consume immediately. 

Everything we do at Provenir focuses on minimising animal stress and maximising meat quality, including our hanging technique.
We have designed our units to enable the tender stretch method of hanging (hanging an entire half carcase from the hip joint rather than quartering the carcase and hanging from the achilles and rib cage respectively)
This technique maintains the natural form of the carcase and has been shown (by MLA research) to minimise cold shortening and maximise meat tenderness. Utilising this method of hanging means that we can achieve maximum tenderness in a shorter period of time. On average, we hang the carcase for five days and, in doing so, achieve outstanding taste and tenderness.

We currently offer delivery throughout ACT, NSW, Queensland, Tasmania and Victoria. Visit our delivery information page to see if we deliver to your area and costs.

We strive to consider the environment in every aspect of our business, from working with regenerative farmers to the delivery of our products.
We have put much research and consideration into the best packaging currently available for Provenir meat. The number one consideration is food safety and providing a wholesome food product. While further consideration has been given from the perspective of environmental sustainability of the raw packaging material, post-consumer disposal (recyclability or composability) and also the impact packaging can have on reducing food waste.

That’s why we pack our meats using Plantic trays, and where possible, we use ‘skin-pack’ packaging, which significantly increases the shelf life of the meat. We also use MAP and cryovac packaging, depending on the cut of meat.

Plastic trays are not only recyclable, but they are also made from layers of renewable corn-starch material and recycled post-consumer PET content. The trays can be washed and recycled in your curb-side recycling bin, while the film can either be left attached to the tray and put in curb-side recycling or be washed and recycled at a REDcycle bin at one of the participating supermarkets.

Where possible, we are looking to reduce our packaging and move to non-plastic products, however, the availability of these products is limited or not 100% suitable from a food safety and shelf life / reducing food waste perspective.

We believe we have found the best packaging solution currently available but are always willing to do better if possible. If you have any suggestions of how we could provide a safe food product with good shelf life and reduce our use of plastic, we would love to hear from you.

Everything we do at Provenir focuses on minimising animal stress and maximising meat quality, including our hanging technique.
We have designed our units to enable the tender stretch method of hanging (hanging an entire half carcase from the hip joint rather than quartering the carcase and hanging from the achilles and rib cage respectively)
This technique maintains the natural form of the carcase and has been shown (by MLA research) to minimises cold shortening and maximises meat tenderness. Utilising this method of hanging means that we can achieve maximum tenderness in a shorter period of time. On average, we hang the carcase for five days and in doing so achieve outstanding taste and tenderness.

It is safe to refreeze beef, or any frozen food that has been defrosted in a refrigerator running at 5°C or below. However, the quality may be slightly compromised as the cells break down and the food can become watery.

Alternatively, you can cook the defrosted food, divide it into small portions, and refreeze it once it has stopped steaming.

Once you open the packaging, the meat should be consumed within 24hrs as long as it is stored in a refrigerator running at 5°C or below.