Bones - Knuckle/Stock Bones

Crown H Cattle Company Verified independent store

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Knuckle bones are also known as stock bones. They are left over after butchering and are rich in gelatin. They are best used by slow-cooking in water as a traditional stock base fo r soup or stew. Knuckle bones are the best source of collagen. When slow-cooked for long periods of time, this collagen becomes gelatin. Collagen is an important protein for our connective tissue, skin, and bones. Dogs also love to chews on these bones as tasty treats. Show more