Grassfed Beef Soup Bones
An assorted bag, because good broth needs more than one kind of bone.
Every bag holds a mix rather than one type, which is what gives a stock both body and flavor. You get an average 1.5 lb bag, vacuum-sealed and frozen.
What's in the Bag:
- Marrow Bones: From the femur, tibia, or humerus, rich in bone marrow.
- Knuckle Bones: Loaded with collagen and cartilage for a gelatin-rich broth.
- Neck and Shank Bones: Carry both meat and bone, which is where meaty flavor comes from.
Why You'll Love It:
- Collagen and Gelatin: A pot made with knuckle bones sets up thick in the refrigerator.
- Deep, Rich Flavor: Builds the base for soups, stews, and pan sauces.
- Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.
- Never Fed Grain: The herd forages on grass, wild herbs, native plants, shrubs, and vines.
- Honest Value: The least expensive thing on the whole animal and it stretches the furthest.
How to Use:
- Roast First: 450°F for 30 minutes until browned. This is the step that separates good stock from flat stock.
- Simmer Long: Cover with water, add a splash of vinegar, and hold at a bare simmer 12 to 24 hours.
- Skim: Pull the foam off the top in the first hour and the finished stock runs clear.
- Strain and Chill: If it gels solid in the refrigerator, you did it right.
- Freeze It: Portion into jars or trays and pull what you need all winter.
Contact:
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