Provenir introduces new Chef Series meals
Since its beginning in 2017, Provenir has been shaking up the Australian meat industry for the better. Provenir is the country’s first and only licensed mobile on-farm processing operation and was born out of a need to change a broken industrial meat industry in which animal transport, stress and unnatural growing conditions are the norm. The result is a product that is better for animals, better for farmers and markedly better quality. Since its inception – many years and many hurdles in the making – likeminded chefs around the country have embraced the Provenir ethos and have joined in the journey of highest-welfare beef, knowing that less animal stress corresponds with better quality meat of optimal tenderness and taste. The fact that all Provenir meat is grass-fed, free-range and hormone free is a (very important) bonus.
Above: Mark La Brooy of the Three Blue Ducks.
Through a collaboration with two such chefs, Provenir is now proud to present their new Chef Series meals. Made using recipes from Mark LaBrooy of the Three Blue Ducks along with Provenir chef and co-founder Christopher Howe, these new products are the answer to restaurant quality meals that can be prepared easily and quickly at home. Provenir knows that many Australians care deeply about the quality and provenance of the food that they consume, but accessing and preparing such ingredients isn’t always simple, nor is real source transparency easy to find. As an answer to these limitations, the delicious, expertly prepared ready to heat Chef Series meals – free of added preservatives – are now available for delivery straight to the customer’s door across much of Victoria as well as, more recently, Sydney.
For Mark La Brooy, the Provenir ethos aligns with his food philosophy – Mark is a modern-day hunter gatherer who believes in valuing the whole animal and always uses 100% of the animals he harvests. Mark says of his Bolognese recipe; “This is a completely natural product using only the best ingredients we can find, to bring you something that I make in my home for my family – into your home for your family”.
Above: Mark La Brooy’s Sri Lankan Beef Tongue Curry.
Mark and the Three Blue Ducks chefs share a passion for ethical and authentic food prepared with love and this passion translated into the Chef Series. Mark’s Sri Lankan Beef Tongue Curry dish is both a celebration of the heritage that inspired his career as well as a commitment to his food philosophy; “This dish just reminds me of my Grandmother. When we were kids I remember her pulling out her beef tongue curry recipe for special occasions, so there was always a sense of excitement around it. This isn’t quite the same as she used to make it, but as I’ve found my own voice through my cooking, I’ve put my own spin on it. The meat is extremely tender and has a lovely mild flavour so it’s a great cut of meat to infuse with a lot of flavour.”
Above: Christopher Howe’s Steak & Kidney Braise.
These new products celebrate some of the lesser known beef cuts which are an integral part of the Provenir nose to tail philosophy. One such recipe is Christopher Howe’s Drovers’ Steak and Kidney Braise, a traditional family recipe that he enjoyed as a child and has refined over the years throughout his tenures as an award-winning chef at gastropubs and wineries as well as his provedore, restaurant and catering company in Central Victoria.
“I have fond memories as a young boy, of this dish simmering away over the fire when my family went away camping for summer holidays beside a bubbling creek in the Otways rainforest. Okay, I admit it that like most kids I wasn’t the greatest fan of kidney, and the family pooch may have scored most of it under the table whilst I devoured the super tasty morsels of slow cooked beef.
Thankfully over the years my palate has evolved along with an awareness of the nutritional benefits, and responsibility of embracing true nose-to-tail eating. This rich stew is a soft introduction into the amazing and tasty world of offal, with the pastured beef kidney brined, diced and fried off in butter, garlic and thyme, deglazed with red wine, and slowly simmered with Provenir beef, stock, tomatoes and vegetables. Those looking for the kidney will find it, however it’s not the hero flavour of this dish – simply a companion to the rich favour of the thick beefy, tomatoey braise.”
The Chef Series meals are available in seven different varieties each to serve four people and present a cost-effective alternative to take away or lesser quality convenience meal options. Each dish provides a versatile meal base, each able to be utilised in a range of ways, and offers a quick solution to nutritious, restaurant quality dinners. The following dishes are currently available in the range;
- Mark La Brooy’s Sri Lankan Beef Tongue Curry (RRP $18.99)
- Christopher Howe’s Beef and Black Peppercorn Curry (RRP $18.99)
- Mark La Brooy’s Beef Bolognese Sauce (RRP $17.99)
- Christopher Howe’s Drover’s Steak and Kidney Braise (RRP $18.99)
- Christopher Howe’s Pulled Beef Brisket with Red Wine and Thyme (RRP $22.99)
- Christopher Howe’s Spiced Pulled Beef Brisket (RRP $22.99)
- Mark La Brooy’s Coffee Rubbed Pulled Beef Brisket (RRP $22.99)
To learn more about the Provenir (and the indefatigable people behind it) see the articles The Provenir Journey – it’s the ‘how’ (not just the cow) that makes highest welfare, ethical meat and Provenir – A meat sustainability story.
The Provenir Six Star Promise
Provenir allows consumers to buy beef direct from the farmer and delivers a six star promise;
Provenir farmers utilise low stress handling techniques and raise their livestock on open pastures within a familiar herd structure; allowing the animals to express their natural character.
Instead of the livestock being transported, the abattoir comes to the farm. Eliminates unnecessary stress on animals associated with live transport. Less stress means less adrenalin produced, and thus more retained glycogen stores in the meat, leading to exceptional eating quality, taste and tenderness.
Full traceability & true provenance
Provenir oversees the whole operation from purchasing livestock on farm direct from our partnering farmers, to the on-farm processing, into our butchery and on to you. By processing on-farm and utilising the latest in digital traceability technology we are able provide full transparency and guaranteed provenance.
Grass-fed & free range
Provenir partners with farmers who raise their livestock free range and grass-fed. For cattle and lamb this means they are fed on natural grasses, pasture, hay or silage.
Exceptional eating quality
Our on-farm process and artisan butchery techniques ensures that the quality of the meat is retained and maximised throughout the whole process.
No and hormones, herd antibiotics or intensive feedlots
Provenir farmers raise their livestock naturally: they do not feedlot, nor do they add hormones or antibiotics to the feed as growth promotants.
How to Purchase Provenir
If you do care about animal welfare, and of course great tasting, high quality meat, visit the Provenironline butcher shop now and find out for yourself why people are trusting Provenir. Provenir enables a connection between you and the farmer, via a unique QR code on each meat pack, that tells you the entire paddock to plate story behind each cut of meat online.
You can also keep up to date with Provenir news by signing up to the Provenir newsletter.
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Where to buy
You can have Provenir home delivered, purchase in-store, or experience it first hand at select restaurants.
Order online and receive Provenir beef delivered to your door.
Find Provenir beef in grocery stores and butchers.
Experience Provenir beef cooked to perfection.