A picture of an original box of B-V

About 1942 - during the World War Two meat rationing days -- a new Beef Flavor called B-V was developed. This rather unusual name came from the words "Beef" and "Vegetable" because beef extract and vegetable proteins were among its main ingredients.

B-V enabled millions of meat-loving families to enjoy a superior beef flavor in many meals which contained limited quantities of beef, often of type and quality below their customary meat purchases before rationing. In fact, B-V lent a delicious beef flavor to non-meat dishes, such as casseroles of spaghetti or macaroni. B-V then, as today, made a splendid cup or bowl of bouillon just by adding hot water, and made possible excellent beef gravy when fat drippings from cooked beef could not be had.

B-V is perhaps the most versatile "Flavor Food" available, for in addition to these uses, B-V enhances the flavor of steaks and roasts when used as a basting sauce and when added to ground meat preparations. Further, B-V does not have to be refrigerated at any time. B-V is not a tenderizer.

In addition, B-V contains a lengthy list of essential vitamins and trace minerals, and for the diet minded, B-V contains no fat! A cup of Beef B-V Bouillon contains only about 7 calories.

Paradoxically, taken between meals a cup of hot B-V bouillon takes the edge off your appetite; and conversely, B-V with a meal seems to stimulate the appetite and therefore B-V is appreciated by convalescents and others, because B-V has a settling effect when other foods are not tolerated.

B-V makes cooking easier, and has been referred to as a "culinary must". A large amount of customer fan mail is received regularly, perhaps more than for any other single product we produce for mass consumption.

We should add here that B-V is also sold in tremendous quantities to hotels, restaurants, clubs, and schools as well as to soup canners, gravy base manufacturers, processors of frozen meat pies, and other foods.