Beef Broth Bones (2-4lbs)

Iron & Acre Verified independent store

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The foundation of every great stock you've ever had.These are the bones your grandmother would have saved — marrow-rich, collagen-dense, sourced from grass-fed Midwest cattle raise d on open pasture. Roast them first for a deeper, darker broth, or go straight to the pot for something cleaner and lighter. Either way, 12 to 24 hours of simmering turns them into something your grocery store could never sell you.Best for: bone broth, stock, soups, braisesCooks like: low and slow — 12 to 24 hours is where the magic happensHandling: keep frozen; thaw overnight in the refrigerator before useReal bones. Real broth. Nothing added, nothing removed. Show more