Beef bones from grassfed cows.
3-7 lb. Vacuum sealed. Cut to fit in a 4 quart pot.
Raw. Frozen. Keep frozen or refrigerated.
Glowing-skin gummies and collagen peptides are great and all, but there’s a shortcut straight to the source: bone broth. Long-simmered beef bones release their tremendous load of body-building nutrients into real beef broth, so deeply flavored and satisfying you won’t believe it’s related to the cartons of salty brown water on the store shelves. Traditional bone broth can transform onions and butter into a gourmet soup, add an irreplaceable layer of flavor to your favorite chili, or take the starring role in homemade pho.
For the best flavor, start by roasting the bones in a 400 degree oven until they’re nicely browned. Then place them in a pot with some halved raw onions, fill it with water, cover with a tight-fitting lid, and let it simmer on low for 12-24 hours. (A slow cooker works well for this.) To make the broth more clear, skim the gray foam that rises to the surface during the first thirty minutes of simmering. Finally, pour the broth through a fine-mesh strainer, let cool, and refrigerate. Once it’s cold, you’ll see a thick layer of beef fat at the top. This will help the broth stay fresh longer, but be sure to remove it before using. Yes, tallow is incredibly good for you, but you don’t want that much of it in your soup—trust me!
The process takes a little time, and the gelatinous chilled broth might not look like much, but once it’s heated back to a liquid, salted, and seasoned in your favorite recipe, you’ll get to experience the magic of real broth.
Raising good beef is an art, but it revolves around two very simple things: cows and grass. We’re always working to ensure our cows have plenty of good grazing, and other than that, we get out of the way! No shots, pills, or barns. When it’s time to harvest them, we send them to a local, state-inspected butcher for processing. For more information about our farm’s practices, check out Our Standards.