From humble beginnings
This is the story of how our beef liver based dietary supplements came to be known under the banner of Grassland Nutrition.
Hailing from Denmark, where fried beef liver regularly features on the menu and liver pâté is regarded as a national dish, it didn’t take much imagination to see Australia had a highly valuable resource. And that it wasn’t realising its full potential.
An organic nutrient rich premium product
It had to be a premium product, organically sourced, (not just converted to organic) but biodynamic. We decided to outsource the steps of production and find a reliable partner to dry the beef liver.
Farmers in the ‘Channel Country’, in the heart of Australia (thousands of kilometers from dense population) got together in the 1990’s and formed OBE Organic, and have since successfully marketed their Organic Beef worldwide. OBE Organic expressed a keenness to collaborate.
Quality and production pitfalls
How to Preserve the Nutrients
I contacted OBE Organic and told them about my idea, since then we have had a very positive relationship.
We decided also to outsource the different steps of production and first of all, we had to find somebody, who could dry the liver.
We found that, but soon realised, that even at a so-called “low temperature drying”, the liver would be pasteurised at a temperature of 82 degrees Celsius – for so called safety.
What about our premium product? There would not be many Vitamins left in that process, and we didn’t want just to sell “saw dust”.
We had to find somebody who could ‘freeze dry’ the liver, a process which allows the preservation of all nutrients. Nobody on mainland Australia could do it, only one Freeze Drier in Tasmania had the expertise to do this.