Soup bones, also known as stock bones, are the leftover fragments remaining after the butchering process. While they may lack substantial meat content for a standalone dish, they excel in enriching the flavor of soups.

For the finest bone broth, begin with high-quality bones like our grass-fed beef bones. These bones are rich in nutrients beneficial for skin, joints, and digestion, promoting overall wellness. Within beef broth, a plethora of essential elements awaits, including calcium, magnesium, potassium, phosphorus, vitamin A, and an array of minerals such as zinc, iron, boron, manganese, and selenium.

Crafting the perfect broth requires a slow, extended simmering process. Prior to boiling, it's essential to blanch and roast the bones. Once the broth is ready, you can enhance it with vegetables. However, it's best to avoid adding onions, carrots, celery, or herbs during the initial simmering phase.

Bone broths derived from these bones offer a nutrient-rich, easily digestible, and flavorful addition, boasting healing properties. This delicious stock enhances stews, soups, gravies, and roasts alike. With roasted beef bones and vegetables as the foundation, this savory broth can be prepared on the stove, in the oven, or with the convenience of an Crock Pot.