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…
News & Recipes
Provenir's latest news, thoughts and inspirational recipes to explore.
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.ย Land To Market Australia is part of a global network committed to farming practices that regenerate…
Provenir ‘Regenโ partnership with Harris Farm Markets
Provenir ‘Regenโ 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 ‘Itโs 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.ย 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 1970โs, 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.
2020 delicious. Produce Awards
Trophy Winner Outstanding Innovation, Sustainability & Community The Provenir team is incredibly proud to have been awarded the 2020 delicious. Harvey Norman Produce Award for Outstanding Innovation, Sustainability & Community.ย Theย Deliciousย Produce Awards celebrate the countryโs new, innovative, native and consistently outstanding Australian ingredients grown, caught, sourced or produced with dedication,…
Hides with Provenance
Hides with Provenance A new farm to home product from Provenir By processing on farm Provenir improve animal welfare, produce amazing quality meat – and can also provide true provenance to the consumer, which you can validate via the unique QR code on every pack of beef. As a processor…
Short Rib Roast
Short Rib Roast A Winter Essential As we exit autumn and head into the cooler months, our appetites for a good roast intensifies. There is nothing quite like a good Sunday (or any day!) roast to bring the family together, reviving a sense of nostalgia and some of our best…
Celebrating ethically-sourced fresh beef as mobile abattoir company Provenir prepares Victorian launch
The Ballarat Courier – by Alex Ford.
It’s not often your rhubarb and lemon curd dessert comes with a layer of beef bouillon, or your sorbet with snap-frozen beef rousong.
A mobile processing unit could soon be operating in Victoria
Stock and Land – by Andrew Millar.
The mobile processing unit, being operated by Bannock based company Provenir, could be up and running in Victoria in the early part of next year. Provenir already has a commercial operating licence in NSW.
Mobile abattoir startup Provenir eyeing Victorian opening
Beef Central – by James Nason
The company driving the development of mobile abattoirs in Australia is optimistic a second State will soon change its laws to allow meat processed on-farm to be sold to the public.
Beef brands perform with distinction in competitions across the nation
Beef Central – by Jon Condon.
Provenir is Bringing Butchering to the Farm and Improving Meat Traceability
On-farm butchery: a stress-free method that results in better beef
Good Food – by Richard Cornish
Chris Balazs is a farmer who wanted to share his most tender and most delicious beef with the rest of the world. But the law would not let him.
Mobile abattoir granted a commercial operating licence in NSW
Farm Online – by Campbell Cooney.
Australia’s first mobile commercial abattoir has been licensed to operate in New South Wales, and has plans to expand across the country.
Provenir receives Australian first mobile abattoir licence
Business News Australia – by David Simmons.
Agriculture startup Provenir has received a licence from the New South Wales Food Authority to operate Australia’s first ever mobile abattoir.
Roast eye fillet with chimichurri
Perfectly roasted beef eye fillet with an Argentinian Chimichurri sauce Whole eye fillet, otherwise known as the tenderloin, comes from the loin of beef. It is a very lean cut from the centre of the animal, with little to no fat or connective tissue.ย It is one of the most tender…
Provenir FarmGateMSU high welfare meat attracts funding
Provenir high welfare meat attracts funding.
Agtech startup raises $1.4m for first commercially licensed mobile abattoir
Provenir is Bringing Butchering to the Farm and Improving Meat Traceability
Provenir is Bringing Butchering to the Farm and Improving Meat Traceability
Provenir is Bringing Butchering to the Farm and Improving Meat Traceability
Pitch in Paddock finalist: FarmGate MSU
Pitch in Paddock finalist: FarmGate MSU
Mobile abattoir operators get ready to roll
Mobile abattoir operators get ready to roll
Ag-tech start-up poised to slaughter animals in truck, saving animals transport stress
Ag-tech start-up poised to slaughter animals in truck, saving animals transport stress
SageFarm: Getting all aspects of production under control
SageFarm: Getting all aspects of production under control