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The drink's popularity surged in the 19th century, making it a staple in the diets of both the affluent and the ailing across Europe and America. As the production of beef tea became costly, commercial alternatives emerged, notably from Bavarian chemist Justus von Liebig. He pioneered methods of beef extract production in Uruguay, creating a convenient solution for consumers needing nourishment without the time-intensive preparation of homemade tea.