Unlock the secret to professional grade cooking with our Butcher’s Selection Bones. Any chef will tell you that the foundation of a truly great meal isn't found in a cube or a carton—it’s found in the slow-simmered essence of real bone marrow and connective tissue. These bones are hand-cleavered by our butchers to expose the marrow, ensuring maximum flavour extraction. Whether you are crafting a silky demi-glace, a nutrient-dense bone broth, or a comforting Sunday gravy, these are the essential "building blocks" of a gourmet kitchen. The Foundation of Flavor Rich in Collagen & Marrow: As they simmer, these bones release gelatin and healthy fats, giving your soups and sauces a luxurious "body" and mouthfeel. Sourcing: From the same cattle and high-welfare animals as our prime cuts. Nutrient-Dense: A natural powerhouse of minerals, amino acids, and glucosamine—perfect for health-conscious "liquid gold" bone broths. Zero-Waste Cooking: By using the whole animal, you’re practicing traditional, sustainable butchery while saving money on expensive store-bought stocks. Storage Advice: Keep refrigerated below 5°C. For the best flavor, use within 2 days of purchase. Freezing: Suitable for home freezing for up to 12 months. Top Tip: Keep a "stock bag" in your freezer and add bones until you have enough for a full pot. Culinary Uses The Ultimate Bone Broth: Simmer with a splash of apple cider vinegar (to help break down the minerals), onions, carrots, and peppercorns for 12–24 hours. Roasted Bone Marrow: Roast beef marrow pipes at 220°C for 15 minutes until bubbling. Serve with a parsley salad for a classic "St. John" style starter. Gourmet Gravy: Don't just use juices; roast these bones in the pan alongside your meat to deepen the color and flavor of your Sunday gravy. Pet Treats: A natural, healthy way to keep your four-legged friends occupied (always supervise pets with bones and consult your vet regarding cooked vs. raw). Butcher’s Top Tip "The absolute secret to a clear, professional stock is to roast your bones first. Toss them in a hot oven at 200°C for 30 minutes until they are dark brown and sizzling. This caramelizes the proteins and prevents your stock from looking grey or cloudy, giving it that deep, mahogany glow you see in high-end restaurants."
