Through a collaboration with two such chefs, Provenir is now proud to present their new Chef Series meals. 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.
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!
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.
Something we all enjoy during the winter (and summer!) months is a warming beef roast. This one is really simple, I will also explain how to make gravy from pan juices and this recipe can be used in many applications with many other protein types.
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.
Grass-fed meat is the choice of top chefs at award winning restaurants and home cooks alike. But why is grass fed beef better than grain fed beef?
What the traditional meat production process looks like and why on-farm processing is the only way to achieve highest welfare beef.