How was Liebig’s extract of meat made?

Justus von Liebig described the production of his "extract of meat" in his 1847 publication, Chemische Untersuchung über das Fleisch (Research on the Chemistry of Food).1

The extract was prepared by taking the soup derived from lean meat and subjecting it to low-pressure evaporation. Liebig intended for this process to preserve the nutritional qualities of the meat, creating a product he promoted as a restorative for the sick, wounded, and ill-nourished.1

Recognizing that cattle in regions like South America and Australia were often slaughtered primarily for their hides or tallow, Liebig suggested that his extract could be manufactured there with great economic efficiency. This led to the commercial production and marketing of the extract starting in 1865 by Belgian engineer Georg Giebert, with Liebig’s active promotional support.1