Beef Soup Bones


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Description: Primarily knuckle bones and joints, cut down with the bandsaw into manageable discs. For bone broth and soups.

Cook Instructions: Place in pot with water and other seasonings (as desired). Let simmer for hours until flavor and texture is to taste.

Ordering Instructions: The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.

I need about