6 Ways Cut Carcass

Provenance Meat (NZ) aim is to grow demand for chemical-free red meats that have proven traceability back to the supplier with a sustainable ( re-generative ) farm management ethos. It is a Limited Company which is family-run by the Board of Directors and goes at great lengths to create an exceptional product which is bio-farmed, ethically raised and meticulously processed. It is a small hands-on company that has the ability to retain quality control, traceability and story by avoiding commoditisation of our product. They wish to target high-end consumer that see sustainably and ethical practices are paramount

The company is currently working on ( development stage ) supplying to Artisan Fine Foods Singapore, Koyo Foods Japan and Marbled Black Company Myanmar. Its main clients are wholesale distributors, restaurants and chefs. They have experience exporting to Singapore, Myanma and Japan.

Provenance Meat (NZ) has contracted frozen storage and blast freezing facility at Emergentgold Timaru. It stores the vacuum packed and strapped and MPI sealed packets on palletised cartons. It takes 4-6 weeks for the order to be ready once confirmed. The exact time depends on volumes and booking times for the processing plant. Airfreight is preferred as a mode of delivery AKE for small volume chilled and frozen produce. Sea shipping container is used for large volume frozen packages. The is delivery is done through the port of Bluff, Christchurch or Auckland.

Provenance Meat (NZ) strictly adheres to protocols of Regenerative Framing and excellent Animal Husbandry practices. It ensures green and healthy lamb is provided to the client. It is certified by the NZ Govt. Ministry of Primary Industry standards and Meat Industry Council of New Zealand, New Zealand Beef and Lamb Industry Association. The company also has a Meat Export Certificate and the Halal Certification is under process. They have won the award "The Supreme Healthy Soils Agricultural Innovation Award ": Gold Medal Paddock Section Outstanding NZ Food Producer Awards.

Provenance Meat (NZ) has approximately 10,000 animals and they can procure more from partners under the same farming system. Lambing begins in late October, processing begins late February. Main season February through to June and approximately 17MT farm stock but can be procured per order depending on agreed pricing and volumes. The farming region is located in Shortlands Station across an area of 6121 hectares. It all starts in the soil. Their comprehensive farming protocols ensure the biological life of the soil is replenished. Sustainable land use is helped by natural inputs, minimal use of fertilizers and careful grazing. Living soil grows nourishing forage. The result is exceptionally healthy animals.

The lambs are fed on natural clean pastures, free from superphosphate and synthetic nitrates. The entire process follows sustainable and ethical farming practices. The carcasses are closely selected and weight ranged to maintain consistency in cuts sizing. All produce is grown under Regenerative Agricultural systems. The environment of the farming region has living soils, hot dry summers and extremely cold winters The company has a base staff of five but up to fifteen for seasonal work.

Provenance Meat (NZ) Ltd offers sub-primal cuts of the Lamb. Provenance lamb’s delicate flavour stands apart from traditionally ‘gamier’ New Zealand fare. A subtle sweetness complemented by ‘nutty’ (some say herbaceous) undertones, speaks of the unique terroir from which the lamb grows. This distinctive taste is enhanced through sensational mouthfeel. Silky smooth texture and fine marbling deliver wonderfully succulent, tender meat, with a clean finish on the palate. The meat has a subtle flavour and has lean surface fat. It has a premium good marbling texture with consistently high quality, flavour and tenderness.

The meat is hand-selected and is the product is in chef ready cuts. All livestock are raised on regenerative pastures with no synthetic chemicals used. The production process is GMO, antibiotic and hormone-free and only utilises organic methods of production. The meat is perfect to use in high-end restaurants. The cuts can be stored for 42 days as chilled and 720 days as frozen from the date of production. Samples are available upon request.