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%???
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%???
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?
What the traditional meat production process looks like and why on-farm processing is the only way to achieve highest welfare beef.
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
Why Provenir Supports Regenerative Farming By Chris Balazs Why Provenir Supports Regenerative Farming The founders of Provenir came together with the shared vision of producing
Cook our hearty and robust winter dish – braised osso buco Bone with hole Osso buco is Italian for bone with hole. It is butchered
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
A Delicious Recipe from the Heart by Chef Jude Hughes – Barrio Barrio, our Spanish neighbourhood eatery in Byron Bay, brings people together with Middle
