Grass-Fed Beef Liver

No. One of the reasons we created this product is because we understand that a lot of people struggle with the flavour of these nutrient dense super foods. Therefore we made sure that you get absolutely no taste when swallowing the capsules. They don't have any aftertaste either... don't worry you won't be doing any liver burps!

One serving of our Grass-Fed Liver capsules contains 463% of the RDA for vitamin B12, 522% for Vitamin A, 77% for copper and between 10 - 40% for vitamins B2, B3, B5, B7, B9 as well as a good dose of iron.

We gently freeze dry raw organs sourced from a grass-fed and organic certified farm to maintain as many of the fragile nutrients and enzymes found within them.

It’s difficult to answer this without knowing specifically what multi-vitamin you are taking. However, often multi-vitamins, like plant foods, contain pre-cursor versions of vitamins and minerals. For example, beta-carotene instead of vitamin A. If you have the BCM01 gene, which one study estimated that between 32-69% of women in the UK have, you will struggle to convert beta-carotene into the active form of vitamin A called retinol. Our organ meat capsules contain vitamin A in this active form. The same can be said for for minerals like iron. Most plant foods and supplements contain non-heme iron, which is much less bioavailable (able to have an active effect) when compared to heme-iron, which is abundant in animal foods especially organ meats. Generally speaking, we recommend to get as much of your micro-nutrients as possible from whole foods and if you’re not keen on how organ meats taste or you want to have the nutrients they provide constantly circulating in your system to perform optimally, our capsules are a great way to achieve this.

Unfortunately when it comes to animal foods, the organic logo can be a bit of a smokescreen. Technically an animal can be classed as organic if they’re fed on unnatural but organic feed such as cereals or soy. We believe it’s best that animals, like humans, should be eating the foods they have throughout the vast majority of history before the food industry started introducing unnatural foods that are causing disease in modern society. To this effect, we believe cattle should be eating grass and in addition to this should be living outdoors for as much of the year as weather conditions allow. For this reason, we only use the organs from cattle that are free to roam on pastures. This means that our cattle eat a natural diet of grass, wildflowers and herbs and are kept outdoors for as long as possible. If they do have to be brought inside due to poor weather, they are fed preserved pasture. That said, the farm the cattle are from is also uses no pesticides, herbicides or hormones.

The capsules are a medium size and we haven’t come across anyone so far that’s said they’re too big to swallow. However, if you would prefer to open them and add them to bone broth or other dishes this is absolutely fine.

It takes roughly 15g of raw beef organs to create 6 capsules. Weston A Price and other leading nutritionists in this field like Chris Masterjohn recommend consuming around 170-225g of beef liver per week. Our capsules will cover 105g of this split out on a daily basis to ensure the key micronutrients they provide are continuously circulating in your system. We recommend consuming one portion of organ meat (around 65-120g) on top of this per week.

It depends on your specific requirements really... the Beef Organs contain a wider variety of micronutrients including some more unique nutrients like Selenium (great for immunity and thyroid function) and CoQ10, which is great for cardiovascular health. Whereas the Beef Liver contains less of a variety but the nutrients it does contain (Vitamin A, all the B vitamins, copper, etc) are in a greater density. Personally I usually opt for the Beef Organs as I have a history of poor heart health in my family and I generally recommend this to men over the Beef Liver as they need more heart support. Whereas for women I usually recommend the Beef Liver. That said, it might be worth trialing one and then the other and seeing which works best for you.

Lots of you have asked if liver is safe to eat during pregnancy. As this is such a sensitive time in life, we decided to outsource the answering of this question to a professional… Lily Nichols RDN is a prenatal and postpartum dietitian and author of Real Food for Pregnancy. Her thoughts on this topic found in her book and on her website are as follows: “Many of you reading this may have been specifically warned to not consume liver during pregnancy, precisely because it is rich in vitamin A. This has sparked controversy over the years, mostly because old studies linked high-dose synthetic supplemental vitamin A to birth defects. However, we now know that naturally occurring vitamin A does not exert this toxicity, particularly when consumed with adequate vitamin D and vitamin K2, nutrients that are also found in abundance in liver. This illustrates perfectly why obtaining nutrients from food is far safer than getting them from supplements. As one researcher points out, “Liver and supplements are not of equivalent teratogenic potential [risk of causing birth defects]. Advice to pregnant women on the consumption of liver based on the reported teratogenicity of vitamin A supplements should be reconsidered.” Ongoing concerns over vitamin A toxicity from liver consumption are perplexing, considering that deficiency is fairly common in pregnant women. One study found that one-third of pregnant women were borderline deficient, despite having access to plenty of vitamin A-rich foods. This essential nutrient is widely recognized for its role in normal growth and development during pregnancy, including the developing lungs, kidneys, heart, eyes, and other organs. Even the National Institutes of Health states, “pregnant women need extra vitamin A for fetal growth and tissue maintenance and for supporting their own metabolism.” Certainly, an excessive amount of any nutrient is problematic, and since vitamin A is fat-soluble, it does raise the risk of toxicity. However, given what we know about deficiency and the safety of food-sourced vitamin A, this does not defend the recommendation to avoid liver, our most valuable food source of the vitamin.”