For many of us the thought of eating offal is a little daunting. This approachable, simple and extremely delicious pappardelle pasta recipe is a great introduction to incorporating offal into your household’s weekly meals. In this recipe, the offal mince is used in the same way as minced steak and the result is a rich and incredibly tasty dish – full of the wonderful nutritional benefits of beef offal.
True Paddock to Plate
Provenir is Australia’s only licensed mobile on-farm abattoir and online butcher.
The highest animal welfare and the best quality grass-fed beef.
Working directly with local beef farmers across Victoria and NSW, Provenir traces each cut of grass-fed beef it produces.
Giving customers a true paddock to plate experience, and allowing them to trace each and every cut of meat to the farm it was raised on.
Now that something to talk about at the next BBQ with friends.
True paddock to plate
Provenir was founded in 2017 on the belief that the best quality beef meat comes from livestock that are raised to the highest of welfare standards, right up to the very end.
Breaking away from industry standards with fixed location abattoirs, and live transport for cattle over long distances in over-crowded, stressful and uncomfortable truck trailers.
Provenir devised a simple solution to bring highest animal welfare into consideration with mobile on-farm processing. So, instead of the animal being transported to abattoir; the abattoir comes to the farm. Eliminating unnecessary stress on livestock associated with live transport to the processors, Provenir’s unique on-farm processing improves animal welfare and produces ethical meat of exceptional quality, taste and tenderness.
Happy cows, better beef, and a true paddock to plate supply chain for you, the customer.
Loved by some of Australia’s top chef’s, Provenir also supplies restaurants and retail grocery stores.
Our restaurant quality free-range meat is also available for home delivery via our online butcher store.
Discover our Chef Series
Delicious ready made meals with Provenir’s ethically produced free-range and grass-fed beef.
Whether it’s for the quick family dinner or lazy night in, our Chef Series range is the perfect ready to heat meal to have in the fridge.
Seven great tasting recipes from two highly respected chefs.
We believe that animal welfare doesn’t have to be compromised
Stress free on farm processing is now a reality
Ethically sourced meat means ensuring that every day in an animal’s life is as important as the first – including the last.
Provenir’s on farm meat processing (the only operation of its kind in Australia) ensures the highest welfare and lowest stress for the animal.
We deliver 100% grass-fed and finished beef, meaning that our cows do not have to endure stressful feedlots, saleyards and abattoirs. Provenir’s ethical meat is naturally grown – free range, grass-fed and hormone-free beef .
Where to buy
Provenir currently offers home delivery in Victoria and Sydney via our online butcher store.
You can also purchase Provenir grass-fed beef in premium independent retail outlets across VIC, NSW and the ACT.
Order online and receive Provenir grass-fed beef delivered to your door.
Find Provenir free-range beef in grocery stores and butchers.
Experience Provenir grass-fed beef cooked to perfection.
The six star Provenir Promise
is our guarantee to you that
you will love your meat.
- Highest welfare
- Processed on-farm
- Full traceability & true provenance
- Grass-fed & free range
- Exceptional eating quality
- No added hormones, herd antibiotics,
or intensive feedlots
As the cooler weather rolls in, there are few things more soothing than slowing working your way through a hearty bowl of steaming beef pho soup from the warmth and comfort of your own home. This soup is light and refreshing yet full of flavour and incredibly satisfying. Simple to make and with leftovers that can be enjoyed later, pho is the perfect answer to a delicious mid-week dinner.
Stifatho is a rich, fall apart braised beef and onion dish that hails from Greece. With a touch of sweetness and beautiful spice, this beef slow cooker recipe makes the perfect comfort food dinner for the months when there is a chill in the evening air. We like to enjoy this beef stew with a simple side of creamy mashed potato and recommend washing it down with a glass of your favourite red wine (if you’re so inclined).
Recipe by Mark LaBrooy originally published at SBS Food, as featured on The Cook Up by Adam Liaw – “Ribeye steak is a cut from the rib bone that’s both tender and marbled. When served without the bone it’s also called a scotch fillet. It’s recommended to buy the best quality beef you can afford for this recipe.”
For many of us the topic of beef offal as well as how to prepare it is shrouded in mystery. However for some of us, recipes for cuts such as beef tongue, liver and heart represent strong family traditions. Indeed, for some families, a pot of beef tongue bubbling away on the stove is commonplace, the aromas evoking memories of excitement in children arriving home from school to find the delicious beefy scent filling the kitchen.