Beef Soup Bones

What it's good for:

Roast them in a 425°F oven for 30 minutes first for better color and flavor, then simmer in a large pot with water, vegetables, and aromatics for 12–24 hours. Strain, season, and use as a broth base.

Or add them directly to soups without dedicated broth prep, let them simmer for hours. The collagen and marrow add body that a carton of broth can't match.

Here's what you're getting:

Soup bones come from various parts of the animal, rich in collagen that breaks down into gelatin. That's what makes good bone broth thick and naturally rich.

From cattle raised on pasture. Pasture-raised bones produce richer, more gelatinous broth.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed beef soup bones in the fridge for 1-2 days, or refreeze immediately if not using