Organ Extracts

Liver is the best known, but the collection goes much further. Available individually are, among others, liver, heart, kidney, spleen, lung, intestines, brain, pancreas, gallbladder, prostate, testicles, thyroid, thymus, adrenal, bone marrow and tracheal cartilage.

There are also combined organ blends in which several organs are combined, and products that fit the same philosophy without being an organ: beef collagen, beef tallow, bone marrow and wild-caught fish roe.

In freeze-drying, the organ is first frozen, after which the moisture passes directly from ice to vapour under vacuum. No heat is involved, so the structure of the tissue stays as close as possible to its original state.

The result is a dry powder that goes into capsules and keeps for a long time without preservatives. The difference from dried or heated organ meat lies precisely in that step. The product page states for each product how it has been processed.

The organs come from grass-fed cattle and sheep, mainly from New Zealand, where the livestock graze outdoors on pasture all year round. At Wild Mamas, the raw material comes from wild bison.

Using an animal in its entirety is not a new idea. In almost every traditional cuisine, the organs were considered the most valuable part of the carcass. Liver, heart and bone marrow were everyday fare in European farmhouse kitchens, and it was only in the twentieth century that organ meat disappeared from the daily menu in Western Europe.

A blend contains several organs in one capsule, so you get a smaller amount of each organ. A single product gives you exactly one organ in a higher amount. Both are listed on the product page with the number of milligrams per capsule and the number of capsules per daily dose.

When comparing, look at that daily dose and not at the number of capsules per jar. Some products are based on six capsules a day, others on two. If you would rather eat organ meat than swallow it, take a look at bone broth.