Why liver, and why bison

If you turned the pouch over and read the first line of the organ blend, you found liver. That is on purpose. It is the food our grandparents ate on a Tuesday and most of us have not touched in twenty years, and it is where we wanted this whole thing to begin.

Liver is the most nutrient-dense food there is. Gram for gram there is more vitamin A, B12, copper and iron in it than in almost anything else you could put on a plate. Vitamin B12 contributes to the reduction of tiredness and fatigue. The nutrients also arrive in the combinations the body actually uses, such as iron with copper and B12 for making red blood cells. This is why liver has such a reputation for energy and blood building. A small piece of liver once a week used to do a job that a shelf of tubs does badly now.

In the US blend we use grass-fed bison and beef liver together. Bison because it is the strongest, healthiest animal there is and the liver that comes out of it has a unique nutrient profile we wanted to have alongside the beef. The North American bison industry's code of practice prohibits growth hormones and routine antibiotics. Our first UK batch is all grass-fed beef liver: as you can imagine, British bison is hard to come by, and we hope to have it back in the UK from the next batch.

Nobody has to like liver to take this. But we wanted you to know it is there, and why.