Knuckle Bones Built for real broth. Knuckle bones are rich in connective tissue and collagen—making them one of the best bones for creating thick, nutrient-rich bone broth. Sourced from the same locally raised cattle as our beef—nothing wasted, everything used. What You Get Beef knuckle bones (cut into sections) High in cartilage and connective tissue Average 5 lbs per pack Vacuum sealed and frozen Best choice for making gelatin-rich bone broth. How to Use Simmer low for 12–24 hours for bone broth Combine with marrow bones for added richness Use as a base for soups, stews, and sauces This is what gives broth that thick, gel-like texture when cooled. Why It’s Worth It High collagen content → better texture and nutrition Creates rich, full-bodied broth One batch can be reused for multiple cooks This is the backbone of serious broth making. Why Our Beef Locally raised, USDA processed, and handled in small batches. Same cattle. Same standards. Nothing wasted. Availability Limited supply—available only when we process. Next batch available: Pickup & Storage Frozen and ready for pickup or delivery.
