Provenir News & Recipes

BBQ Bavette Recipe

Spiced BBQ Bavette Recipe – from Christopher Howe

Christopher Howe share’s his BBQ Provenir Bavette recipe – one of his favourite BBQ cuts, full of flavour and great texture – dusted with Sam Fakhouri’s famous secret spice mix and served with BBQ vegetables and Holy Goat feta. Perfect!

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On Farm Processed Grass Fed Beef

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.

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Spring Creek, Eastern Riverina

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.

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Grass Fed Beef Bones

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.

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The story behind Provenir on farm processed beef

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.

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