Beef Soup Bones


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Our bones for broth and soup are primarily knuckle bones and joints. We often cut them down with the bandsaw into manageable discs.

Cooking Instructions: Place bones in a good sized pot with water and whatever spices and seasonings you like. Let simmer for hours until the broth reaches your desired flavor and texture.

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 and soup bones are usually sold in pre-portioned bags. 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