Hawke’s Bay Entrepreneur Transforms Beef Offal into Health Supplements

Added 3 days ago

Emile Siers-Jamieson has always had a deep connection to organic farming. Growing up in a Hawke’s Bay family dedicated to organic agriculture, he worked from a young age at The Organic Farm Butchery, a business founded by his parents.

Rather than pursuing farming, he carved his own path, launching REGEN+ in September last year. His venture focuses on repurposing beef by-products into high-value health supplements.

REGEN+ offers a general multi-purpose multivitamin available in both capsule and powdered form, derived from organic beef organs. Siers-Jamieson, a fitness and health enthusiast, is passionate about nutrition and organics.

In addition to running his business, he works in the film industry, frequently traveling and working from various locations around the country.

His Beef Organ Blend, made from beef liver and heart, is the first in what he envisions as a growing range of whole food supplements. Designed to support overall health and well-being, Siers-Jamieson describes the product as a “superfood powerhouse.”

“Beef offal has long been recognized as the most nutrient-dense part of the animal,” he said. “As communities urbanized, these products were often overlooked due to their strong taste and smell, leading to their decline in popularity.”

He believes this is unfortunate, as beef organs contain heme iron, a variety of B vitamins—including high levels of B12—vitamin A, zinc, CoQ10, and essential amino acids.

“They are nature’s multi-vitamin, fully bioavailable, and rich in nutrients that support stress reduction, iron absorption, strong hair and nails, and a healthy immune system.”

Siers-Jamieson emphasizes the significance of sourcing offal from certified organic beef, ensuring purity by selecting animals raised without GMOs, antibiotics, drenches, or pesticides. These cattle graze on herbicide- and chemical-free pastures, further guaranteeing product integrity.

Each production batch requires half a tonne of offal, processed and manufactured into capsules and powder at the Bio-Lab in Christchurch. Over the past year, Siers-Jamieson focused on refining his product, mindful that offal’s distinct taste can be a deterrent.

“There’s no need to worry about the flavor. The capsules are tasteless, and the powder has a mild umami taste that blends well into smoothies, sauces, and gravies.”

He believes his product is suitable for people of all ages, offering a convenient and nutrient-rich way to incorporate organ meats into their diet.