These meaty soup bones are cut from the leg and shank areas of our 100% grassfed and grass-finished cattle. They include both marrow and attached muscle — ideal for making deep, flavorful broths, soups, or slow-cooked stews. Raised entirely on pasture in Greenfield, Indiana, our cattle are rotated daily with no grain, no confinement, and no antibiotics. Each pack contains raw, bone-in pieces with rich marrow and meat — ready for long simmering. These are not the same as our knuckle bones — these are heavier, meatier bones, best when roasted and simmered low and slow. Approximately 1.5 lbs per package. Frequently Asked Questions Q: What’s the difference between soup bones and knuckle bones?Soup bones are meaty and marrow-rich, typically from the leg. Knuckle bones have more cartilage and joint material but less meat. Q: Are these raw or cooked?They are raw and frozen. Many customers roast them first for deeper flavor before simmering. Q: Can I make bone broth with these?Yes — they’re perfect for bone broth, especially if you want both collagen and a rich meaty flavor. Q: How much protein is in beef soup bones? Soup bones themselves are low in muscle protein, but when used in cooking they contribute collagen and gelatin.
