Like all farmers, Chris Balazs understands how much tastier meat is from animals he slaughters on his own farm. For those and other ethical reasons, he and his team have built Provenir, Australia's first and only mobile abattoir. Provenir oversees the whole operation from purchasing livestock on-farm direct from their partnering farmers, to the on-farm processing and into their artisan butchery.

It hasn't been all plain sailing – the regulatory hurdles have been enormous. But he has some important backers, including celebratory chef Guy Grossi, and the owners of Rockpool and Three Blue Ducks, who value the premium quality of the meat from selected farmers across the country. And consumers know where their meat is sourced, thanks to Provenir's innovative technology.

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