Meat extract is highly concentrated meat stock, usually made from beef. It is used to add meat flavor in cooking, and to make broth for drinking.
Meat extract was invented by Baron Justus von Liebig, a German 19th-century organic chemist. Liebig specialized in chemistry and the classification of food and wrote a paper on how boiling meat destroys its nutritional value. Fueled by a desire to help feed the undernourished, in 1840 he developed a concentrated beef extract, Extractum carnis Liebig, to provide a nutritious meat substitute for those unable to afford the real thing. Unfortunately, it took 30 kg of meat to produce 1 kg of extract, making the extract too expensive.
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