When it comes to cooking, there’s something truly magical about slow-cooked dishes. They have the ability to transform simple ingredients into a rich and flavorful masterpiece. And one dish that perfectly exemplifies this is the Slow Cooked Beef Ragout. With tender chunks of beef, aromatic vegetables, and a savory sauce, this Italian classic is bound to impress. So, whether you’re hosting a dinner party or simply craving a comforting meal, this recipe is a must-try. Get ready to indulge in a dish that will have your taste buds dancing with delight
ethical meat
Eye Fillet With Soft Polenta
When it comes to cooking a delicious and satisfying meal, eye fillet with soft polenta is a winner. This dish combines the tender and flavorful eye fillet steak with a creamy and comforting polenta. But how do you achieve that perfect balance of flavors and textures? In this blog post, we will explore the step-by-step process of preparing eye fillet with soft polenta, using factual data to guide you through each stage. So get ready to tantalise your taste buds and impress your dinner guests with this mouthwatering dish.
Introducing Grass-Fed Hanger Steak: A Cut Above the Rest
Get ready to indulge your taste buds with the exquisite flavour and tenderness of grass-fed hanger steak! Discover the secrets of this butcher’s favourite cut and learn how to cook it to perfection. Find out why grass-fed beef is the way to go for superior taste and quality.
One-Pot Wonders: Delicious, Easy, and Convenient with Grass-Fed Beef
Looking for easy, convenient, and delicious dinner ideas? One-pot meals are the answer! In this article, we explore four mouthwatering grass-fed beef recipes that are perfect for busy families. Plus, discover the benefits of using grass-fed beef and get inspired to try these versatile and nutritious dishes.
Up for a Quickie? Three quick dishes to create with our quick sizzle steaks
Are you in the mood for a quick and delicious meal? Look no further than our quick sizzle steaks! In this article, we’ll share three mouth-watering recipes that are easy to make and perfect for those busy weeknights. Get ready to impress your taste buds without spending hours in the kitchen.
What’s the Lion Diet?
The lion diet has taken the health and wellness industry by storm. It was initially developed by Mikhaila Peterson, who set out to find a way to improve her own health.
Classic American beef sandwiches
Get to know porterhouse steak with our three delicious recipes. This magnificent cut is tasty and versatile and lends itself to a variety of different cuisine styles. Discover more in our post.
How to make beef jerky at home and three beef jerky recipes to get you started
Making beef jerky at home is easier than you think. We take you through the steps to creating this delicious and healthy snack, with some tasty recipes thrown in too! Once you start making jerky at home, you’ll never look back…
Three grass-fed beef recipes to cook for Father’s Day this year
Father’s Day calls for some special recipes to celebrate your dad or partner. Take a look at our grass-fed beef recipes, all designed to deliver an irresistible combination of taste and nutrition. There’s something for everyone, whether that special man in your life is a traditionalist or always ready to try something new!
Thaw Out With These Deliciously Healthy Alternatives to the Standard Winter Warmer Meal
Looking for an alternative to the standard winter warmers? Head over to our blog to discover three of our favourite grass-fed beef recipes that will nourish both your body and your soul. They’re absolutely delicious and super easy to make, so you can even add one to the menu tonight if you’d like!
3 Delicious & Healthy Recipes for Beef Cuts You Didn’t Think You’d Eat
Did you know that you can get all-natural nutritional benefits from grass-fed beef? If you choose beef cuts such as beef cheeks, beef tongue, and steak and kidney cuts, you will benefit from high-quality protein, as well vitamins and amino acids. Drop your protein shake and try one these three delicious offal recipes for a healthy protein intake with our grass-fed beef direct from the farm.
Cook Up a Feast This Christmas in July
Cook up a winter feast this July to share with family or friends. In this weeks post we share a simple porterhouse roast recipe and beef Wellington recipe with our whole eye-fillet, to create a feast fit for a King and Queen.
Richard Cornish on the Provenir Chef Series
What happens when you put two exceptional chefs together in a kitchen with what is considered Australia’s most ethical beef? You get the Provenir Chef Series.
This is a range of tasty heat and serve beef meals made to recipes by Three Blue Ducks chef Mark LaBrooy and renowned Central Victorian chef Christopher Howe, formerly of The Talbot Provedore . . .
Does animal stress affect meat quality?
Provenir’s focus on animal welfare is driven in equal part by ethics and science with the two very much going hand in hand – happy cows produce better meat.
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.
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.
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.
