ANCIENT ORIGIN
Cultures throughout history, have praised the amazing health benefits of eating organs, with liver widely known as one of the most nutrient dense foods.
We don’t have to go back far to discover liver and organs were a popular ancestral staple, stories of our parents arriving home to the smell of cooking liver with bacon or using other nutrient dense organs to make nourishing stews.
Until recently the modern western diet had lost its connection with the nose to tail way of eating. Now we are unlocking what we always knew, that eating organ meats is not only great for our overall health, but also a more sustainable way of eating, by reducing waste.
Liver use to be an extremely popular delicacy before people started favouring muscle meats for their flavour. Most often hunter-gathers would go straight for the organ meat before anything else. Organ meats are the most nutrient dense part of the animal, many times richer in vitamins & minerals compared to muscle meats.
Traditional cultures past & present, lead lifestyles deeply connected to the natural world, following, and flowing to the cycles of life. Whether it be in the Americas, Australia, Africa, Europe, or Asia, those living on and with the land have always held animals in high regard, understanding the importance of life feeding life.
SOURCING
From grass-fed organic beef, raised on ancient floodplains in the pure heart of Australia. Lake Eyre Basin is a land of ancient purity, so remote that the grasslands have been virtually untouched for millions of years.
Cattle are raised with minimal human interaction, on seasonally changing, nutrient rich pastures. This organic grass-fed beef organ powder is a 100% natural wholefood with nothing added.
They source our beef liver, heart & kidney fresh and gently freeze dry it in small batches to preserve all nutrients.
