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Beef, very meaty neck bones

Are you making bone broth and want to add some additional pastured based richness?

These meaty beef neck bones have lots of connective tissue on them, along with some fat and meat.

We roast these at 500 degrees only until the out side is a rich golden brown and then add them to our stock pot alone or with other bones and vegetables. The result? Delectable broth that is so nutritious!

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