Boiling Bones

10 lb pack of bones for boiling.

Beef soup bones are bones from the leg or knuckle of a cow that are commonly used in making beef broth or soup. They are typically sold with some meat still attached, but the main value comes from the marrow and collagen-rich connective tissue in the bones.

When raw, beef soup bones are usually white or pale in color and have a hard, dense texture. They are generally larger than other types of bones, with irregular shapes and sizes, and can range from a few inches to several inches long.

Beef soup bones are an excellent source of nutrients and flavor, particularly when slow-cooked in soups, stews, or bone broth. The marrow inside the bones provides a rich, savory flavor, while the collagen in the connective tissue adds body and texture to the broth.

To prepare beef soup bones for cooking, they are typically roasted or boiled first to help remove impurities and excess fat. Once prepared, they can be used as a base for a variety of dishes, including soups, stews, gravies, and sauces. They are also often used as a nutritious and tasty treat for dogs.