Beef Broth Bones
Cut from: Leg and knuckle bones, hand-cut into approximately 2-inch pieces for easy use and maximum flavor extraction.
What makes them special: Our broth bones are rich in collagen, marrow, and connective tissue — the building blocks of a nutrient-dense, deeply flavorful broth. Perfect for making bone broth, beef stock, or slow-simmered soups, these bones deliver depth and body that store-bought versions just can’t match.
How to use: Roast first for a richer flavor, then simmer low and slow for 12–24 hours to extract every bit of goodness. Strain and use as a base for soups, stews, sauces, or sip as a healing, protein-rich broth.
Why our soup bones are special: Responsibly sourced from our ranch-raised cattle and packaged with care. No fillers, preservatives, or dyes — just pure, honest bone for nourishing your family the traditional way.