Beef Soup Bones

What it's good for: 

Add them to a large pot with cold water, onion, carrots, celery, garlic, and a splash of apple cider vinegar. Bring it to a simmer and let it go for 12 to 24 hours on low. The longer it goes the richer it gets. Strain it, let it cool, and skim the fat off the top if you want.

Use the broth as a base for soups, stews, gravies, or risotto. Drink it straight from a mug if that's your thing. Freeze it in portions so you've always got some on hand.

Roast the bones at 400 degrees for 30 minutes before simmering if you want a deeper, darker broth. Worth the extra step.

Here's what you're getting:

These soup bones come from cattle that are pasture-raised, eating forage from day one. They get grain for the last few weeks, which adds richness and familiar beef flavor to the finished broth.

That life on pasture means better nutrition from regenerative farming practices like rotational grazing. Better for the animals, better for the land.

Bones from well-raised cattle have good collagen and marrow content that breaks down over long, low heat into a thick, gelatinous broth. You'll know it's right when it sets up like jello in the fridge after cooling. That's the collagen. That's what you're after. Store-bought broth doesn't do that because it's not made the same way.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight before using. Finished broth keeps in the refrigerator for up to 5 days or freeze it in portions for up to 6 months.