Does animal stress affect meat quality?
January 7, 2022
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.
Read More
Sunday Roast Beef Recipe with all the Trimmings – from Mark LaBrooy
January 5, 2022
Something we all enjoy during the winter (and summer!) months is a warming beef roast. This one is really simple, I will also explain how to make gravy from pan juices and this recipe can be used in many applications with many other protein types.
Provenir – a meat sustainability story
December 29, 2021
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
December 21, 2021
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?
December 12, 2021
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
December 1, 2021
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
November 14, 2021
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?
November 3, 2021
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
October 28, 2021
What the traditional meat production process looks like and why on-farm processing is the only way to achieve highest welfare beef.
Recent Posts
- Does animal stress affect meat quality?
- Sunday Roast Beef Recipe with all the Trimmings – from Mark LaBrooy
- Provenir – a meat sustainability story
- CSIRO research overturns myths about beef’s impact on human protein supply
- What makes free range beef?
- The Provenir journey – it’s the ‘how’ (not just the cow) that makes highest welfare, ethical meat
- The wonderful world of artisan beef cuts and how to cook them
- Why is grass-fed beef better?
- Let’s talk about animal welfare: stress and on-farm processing
- Beef Larb recipe by Mark LaBrooy
