Beef soup bones are cut primarily from the leg and neck bones of the cow. Many contain rich bone marrow and all are cut in roughly three inch chunks. These bones are perfect for making rich broths and stocks.
Roast them in the oven to develop extra flavor before putting them into a pot with water and your choice of aromatics. The longer that you allow the stock to cook the more nutrient rich and gelatinous it will become. Here at Red House Ranch we simmer our’s covered in the oven at 180 degrees for at least 24 hours. There is nothing better than starting the day with a cup of bone-broth made from our grass fed and finished beef soup bones.
Each package weighs five pounds which is enough bones for four to five quarts of stock.